Old Fashioned Homemade Chicken & Dumplings

Old Fashioned Homemade Chicken & Dumplings

There’s no other recipe which squeals like chicken and dumplings for comfort food. On the cold winter day, this meal will warm every soul up and stay comfortable while eating it.

Servings: 10 | Prep time: 1 hour | Cook time: 1 hour



2 to 4 chicken breasts

1 stick butter

Two pkg chicken bouillon


One stick butter, melted 

Three big eggs 

1/2 cup milk, (2%)

5 cup all-purpose flour, divided 

One teaspoon salt 

One teaspoon pepper 

Two drops of yellow food coloring


CHICKEN AND BROTH: Into a Dutch oven, put the chicken breast or whole chicken, and cover it with water.

Add chicken bouillon and the butter. Cook for medium heat until the chicken is soft, for chicken breasts, for about 45 minutes or 3 lb of chicken for 1 hour 15 minutes. Remove the broth of the chicken and let it cool. Don’t throw the broth. Cut, scrape skin and bones of the chicken. Shred or cut the chicken in bits. Only after the dumplings have cooked do I bring my chicken back into the broth.

For Dumplings: Add eggs and melted butter in a mixing bowl and whisk it. Make sure it’s thoroughly blended. Add milk to the mixture 6x using the half of the eggshell. Add salt, pepper, and 3 cups of flour and mix. Add yellow food coloring.

Stack about 2 cups of flour in a flatted surface. Add the dumpling mixture in the flour. Start doing the dough until you can roll it out, and it won’t stick. Roll it very thin…

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