Chicken and Dumplings

The amazing thing about this Chicken and Dumplings is that I made it with just a bit of flour and the leftovers of a rotisserie chicken that we ate for dinner night before last. It was my first time making dumplings from scratch and I have to admit that the whole endeavor made me feel a bit MacGyver-ish, especially when the end result was so delicious!

Chicken and Dumplings


One whole chicken or 2-3 pounds boneless chicken breasts, chopped
1 large onion, chopped
2 cups all purpose flour
1 tsp salt
Approximately 3/4 cup ice cold water
Seasoning *


Place chicken in a large pot filled with water. Let simmer on low for 2-3 hours. If using a whole chicken, strain chicken out of broth, keep broth warm and cool chicken in the refrigerator until cool enough to handle. Separate the meat and bones and return the meat to the broth. Add onion. Let simmer on medium heat. Mix the flour and salt together in a separate bowl. Slowly knead in the water, forming a ball of dough. Break off small chunks of dough about the size of a quarter and add them all at once to the broth. Do not stir. Let cook for 5 minutes or until a couple minutes after all dumplings have floated to the top. Serve hot.

* Note: The seasoning in this soup was completely improvised. I used a dash of garlic, paprika, and coriander seed, but, to be honest, it was pretty good before I even added anything. If you don’t have a flair for ad-libbing spices, a bit of chicken bouillon or Italian seasoning might just do the trick for you too.


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