Bringing The Family Back to The Table

Old Fashion Chicken and Dumplings

Old Fashion Chicken and Dumplings

There is no debate on what the true recipe is for Chicken and Dumplings.  This recipe is the closest to what your Grandmother and her mother made.  My husband’s idea of chicken and dumplings is a bit askew as it has macaroni noodles in it.  The first time he made it I was literally confused.  I had grown up eating the real thing and what he was eating was noodles with chicken and biscuits.  I came to realize that when you are on a strict budget and must make the dollar more than stretch, his recipe works.  One recipe of his, so called chicken and dumplings, could feed a family of 4 for three days.  It is heavy enough meal that you would feel stuffed after one bowl and bit of chicken.  Talk about a carbohydrate coma.

The dumplings are very easy to make but you do have to roll them out.  This can seem like a burden to some folks but I find it to be a soft dough and very easy to roll.  This recipe taste better than the canned biscuit or the Bisquick drop dumplings and takes about the same amount of time to make.  It is worth it for that home cooked memory that you have been hoping to return to after all these years and if you have never had Old Fashion Chicken and Dumplings than you are in for a real treat.

My recipe is still thick but I call it the efficient meal as it has carbs, vegetables, protein.  If you serve grilled peaches and ice cream for dessert it would be perfect as it would add the dairy and fruit components.


Old Fashion Chicken and Dumplings
Prep time
Cook time
Total time
A Wonderful Silky Chicken and Dumplings with soft dumplings.
Recipe type: Traditional
Cuisine: American
Serves: 8 to 10
  • Soup:
  • 4 chicken thighs, backs removed, with bone and skin
  • 4 chicken legs with bone and skin
  • 2 large onion diced
  • 3 celery stalks, diced
  • ¾ cup julienne carrots
  • 1 gallon water
  • 8 bouillon cubes or 1 quart chicken fat
  • 2 tsp salt
  • ½ tsp pepper
  • 5 bay leaves
  • 1 stick of margarine or butter
  • Dumpling:
  • 3 cups flour
  • 1-1/2 tsp baking powder
  • 1 tsp salt
  • ½ cup vegetable oil
  • ¾ cup plus 2 tbsp water
  • 2 large eggs, beaten
  1. Soup:
  2. Put chicken into a large pot. Add all the soup ingredients except the margarine/butter.
  3. Boil for an hour. Use a spoon with holes and remove bones and floating skin that have come out/ off of the chicken. You may remove any visible bay leaves too. Add the margarine/butter. Keep the soup on a low boil to add the dumplings.
  4. Dumplings:
  5. Put flour, baking powder and salt in a bowl.
  6. Add oil and stir.
  7. Then add water and the beaten eggs.
  8. Stir to combine
  9. then Knead until evenly mixed.
  10. Turn dough out onto a floured counter. Divide dough in half.
  11. Roll into a Rectangle and cut. I like to make little rectagles.
  12. Repeat with remaining dough
  13. Drop dumplings into the boiling soup. Reduce heat to simmer and cook uncovered until the dumplings have increased size and become tender. Taste and add additional salt and pepper as needed. Beware that this dish is usually pipping hot. You may want to turn it off and give 10 minutes before serving.