Chicken and Dumplings Recipe

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When the chickin and dumplings recipe comes up it brings a warm comforting meal to the table. With this recipe the Dumplings need to be made the day before. And plan to make a double batch if your family is a hungry for them as mine.


  • Dumplings:
  • 1/2 - 1 teaspoons of Oregano
  • pinch Thyme
  • Salt & Pepper
  • Chicken Stock, enough to bind well
  • 2 cups flour
  • SOUP:
  • 4 Tablespoons Butter
  • 2-3 carrots, cut up
  • 1-2 celeray stalks, cut up
  • 1-2 onions, cut up
  • 1/4 - 1/2 cup flour
  • 3-4 cups chicken stock
  • 1/2 - 1 cup heavy whipping cream
  • salt, to taste
  • pepper, to taste
  • Chicken (Rotisserie from the local store works well)


Step 1

DUMPLINGS: Mix dry ingredients, add enough stock to bind. It should still be a bit sticky.

Step 2

Roll out on floured surface, cut into strips, place on cookie sheet or plate and freeze overnight.

Step 3

Next day break off chunks of the frozen dough strips and boil in pot for 30-45 minutes.

Step 4

SOUP: Start melting butter in large pot over, medium high heat.

Step 5

Add carrots, celery and onion.

Step 6

Add flour and make rue.

Step 7

Add chicken stock, mix.

Step 8

Add cream, mix.

Step 9

Slow simmer for 20-30 minutes.

Step 10

Add Dumplings, then and Chicken.

Recipe Type: Ingredients: ,

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