Chicken and Dumplings

5 from 1 reviews

Old-fashioned chicken and dumplings with homemade dumplings


  • 6 cups broth
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced parsnip (about 1 large) or potato
  • 1/2 cup diced celery (about 2 stalks)
  • 23 cups leftover chicken or turkey
  • 1/2 teaspoon tarragon
  • Salt and pepper to taste
  • Dumplings
  • 2 cups sifted flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter or oil
  • 1 egg
  • 3/4 cup milk


  1. Directions
  2. Put all the vegetables in the broth in a large stock pot and bring to boil.
  3. Add the chicken or turkey and seasonings and reduce heat to medium-high while you make the dumplings.
  4. Sift the dry ingredients together then add the butter or oil and mix with a fork.
  5. Beat the egg with the milk and add to the dry mix. Stir to combine.
  6. Bring the soup back to a boil and drop the dumplings in by tablespoonfuls, using one spoon to scoop up the batter and another spoon to scrape it off into the boiling soup.
  7. Keep adding dumplings until the top is covered.
  8. Reduce heat and simmer gently, 10 minutes, covered.
  9. Serve right away.


Other Thankgiving leftovers that could be added in here in addition to the turkey are leftover mashed potatoes, green bean casserole, and even a little bit of gravy.
The dumpling key is to simmer them gently, with the lid on the pot, to ensure they don’t completely disintegrate in your soup.

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