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World's Best Chicken and Dumplings

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“This is my Mom's fantastic chicken and dumpling recipe. Of course there are as many C&D recipes as there are Southern mom's, but this sure is good to me and you don't have to cut shortening into the dumplings like others. I encourage anyone who tries it to adjust the thickness and quantity of dumplings to their suiting, This is mine.”
2hrs 45mins

Ingredients Nutrition


  1. Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
  2. Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
  3. Remove chicken and let stand until cool enough to handle.
  4. Remove 1 cup of broth and strain.Set aside.
  5. Remove meat from bones and discard skin and bones; add meat back to broth.
  6. Return broth and chicken to simmer.
  7. In a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
  8. Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
  9. Drop strips into soup; simmer for 20 minutes, stir occasionally.
  10. Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
  11. Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).

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