• Cooking Time: 75 minutes
  • Servings: 6
  • Preparation Time: 15 minutes


I was looking at a few recipes for chicken & dumplings, and ended up mixing & matching parts of many recipes to come up with my own!


  • 3 pounds chicken drumsticks (about 12), rinsed and patted dry; or 1 rotisserie chicken
  • Salt and pepper
  • 3 baking potatoes, peeled
  • 2 tablespoons butter
  • oinion powder, to taste
  • 6 cups (48 ounces) chicken broth
  • 1 large egg
  • 1/2 cup plus 2 tablespoons flour, plus more for kneading
  • Chopped fresh parsley, for garnish


  • 1. Preheat the oven to 425°. Place the chicken on a rimmed baking sheet and season with salt and pepper. Roast about 45 minutes. Let cool and then shred; discard the skin and bones.
  • 2. Meanwhile, place the potatoes in a medium saucepan with enough cold water to cover by 1 inch. Bring to a boil, then simmer until fork-tender, about 45 minutes. Drain.
  • 3. In a large pot, melt the butter over medium heat. Pour in the broth and bring to a gentle simmer.
  • 4. Meanwhile, mash the potatoes with 1 teaspoon salt until almost smooth. Mix in the egg, then the flour, until combined.
  • 5. On a lightly floured surface, roll one-third of the dough into a 3/4-inch-thick log. Pinch off inch-long pieces and roll to form small disks. Repeat with the remaining dough.
  • 6. Add the dumplings to the broth. Once they float, cook for 3 to 4 minutes more. Stir in the reserved chicken and season with salt, pepper, and onion powder. Add flour until desired thickness is reached. Top with the parsley.

Categories: Poultry  Soup  Soup  Stove 
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