• Cooking Time: 90-120 minutes
  • Servings: 12-14 Bowls
  • Preparation Time: 150 minutes


My Grandma Jenkins has been making her dumplings since she was a young girl. Grandma - or GG as my children call her, is turning 98 years young this year and we love her dearly. This is the recipe I cook for my family, and I hope it creates as many loving memories as I have from GG.

Submitted by: "Jennifer Beard"


  • Chicken Stock:
  • 1 whole chicken (or 7 chicken breast)
  • 1 Whole Purple Onion- diced into small pieces
  • 4-5 stalks of celery- diced into small pieces
  • 5-6 carrots- diced into small pieces
  • 4 Bullion cubes
  • Salt and Pepper - to taste in the stock.
  • Dumplings:
  • 4 Cups of Flour
  • Salt and Pepper - 1 TBLSPN Salt 1.5 TBLSPN Pepper
  • 1 Tablespoon Paprika
  • 1/4- 1/2 cup chicken stock (after it has cooked at least 1 hour)
  • 4 eggs
  • Thickening Agent:
  • 4 cans Cream of Chicken Soup


  • Clean Chicken and place into stock pot. Add celery, carrots, and onion. Cover with water (at least 6-8 cups) and salt and pepper.
  • Boil 1 hour on low heat.
  • Remove chicken from stock pot- strain liquid into another pot - if needed (sometimes whole chickens create a bit of residue and fat)
  • Clean the cooked vegetables, if needed- then add them back to liquid (stock).
  • If you have used breasts, you may just remove the chicken, there will be no need to strain.
  • Place chicken in fridge to cool 20-30 minutes.
  • While the chicken is cooling, mix 4 cups flour, salt, pepper, and paprika. Mix well and form a well in the bowl.
  • Add the 4 eggs to the well.
  • Slowly add the cooled stock (about half)
  • Mix ingredients well- dough will be a bit sticky.
  • If the dough is too dry, add a bit more of the cooled stock.
  • On a flat surface, dust with flour for rolling.
  • Place 1/2 of the dough and coat lightly with flour- including your hands and rolling pin- again, dough will be sticky.
  • Roll to 1/8 inch thickness- just before the dough breaks is the thickness you need.
  • With a paring knife cut the dough into 1.5 inch in width, about 2-3 inched in length- so they look like little rectangles.
  • Leave on surface while you go to the next steps.
  • De-bone (if needed) and Shred chicken that is cooled and place back into stock pot.
  • Add the Cream of Chicken Soup
  • Bring to a slow boil over Medium heat
  • Slowly add dumplings a few at a time, stirring constantly.
  • Keep adding dumplings until they are gone.
  • Repeat the rolling and cutting of dough if you would like more dumplings.
  • I usually use 3/4 of the dough.
  • Let dumplings boil slowly 30-40 minutes.
  • Please be sure to stir very often to prevent clumping and sticking.
  • Serve with fresh bread, crackers, or over cooked rice.
  • My family eats it more as a "stew" - however, you may choose to go with less dumplings for more of a "soup" consistency.
  • I have also substituted the dumpling preparation for no yolks noodles, and it makes a delicious Chicken Noodle Soup!

Categories: Misc. Soup/Stew  Poultry  Soup  Stew  Stock  Vegetable 
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