Chicken and Dumplings II Recipe

Chicken and dumplings have a long history. The dumpling has been around in Asia and Europe. In Asia, they were made with flour and filled with veggies or meat around 618-907 A.D. In Europe, they had been around since Marco Polo's era. They were added to soups to make them more substantial and filling. (source).

By the late 1800s in the U.S., more dumplings were added to stretch one whole chicken being added. My great-great grams taught me this recipe. It has been passed down from generation to generation... But, I am posting version #2. The second version of the recipe is quick and simple, while the original is all natural.

Chop 2 carrots, 1 small onion, and 1 bunch parsley.
Melt 1-2 Tbs butter to a cast iron skillet
on medium heat.
Saute` veggies in skillet until they are soft.
Add a pinch of sea salt and pepper while cooking.
Add 2 chicken breasts, diced, to the pan and cook.
Add chicken stock to pan as well and cook until tender.
Transfer ingredients to a large pot. Add 2-3 cups of chicken stock
and 1 can of cream of chicken soup. Whisk until smooth. Bring to
a low boil.
Make dough for dumplings. Add 2 cups of flour,
1 tsp. of salt, 1/3 cup of shortening, and 1 Tbsp.
of baking powder to bowl and mix until it resembles crumbs.
Add 1/3 cup of milk. Mix until well blended. Add more milk
if needed. Gather dough into a ball and knead it. Roll
it out and cut it into quarters. Roll each quarter out and cut
into squares or diamonds to your desired size. Add dumplings ,
pot gently making room for them. Cook until they float to the top.
Final result! Enjoy!


  1. Oh wow, this looks absolutely delicious!! I can't wait to try this out, and the recipe doesn't look too hard at all :) have a great weekend, sweetie!