site stats

Big Thicket Chicken and Dumplings


  • 1(3 -4 lb) whole chickens
  • 1gallon water
  • 1teaspoon poultry seasoning
  • 1teaspoon garlic powder
  • 1⁄2teaspoon black pepper
  • 1⁄8teaspoon red pepper (optional)
  • 2celery ribs, chopped
  • 4green onions, sliced thin or 1⁄2 medium onion, chopped
  • 1carrot, shredded
  • 6chicken bouillon cubes
  • 6cups flour
  • 2teaspoons baking powder
  • 1teaspoon poultry seasoning
  • 1teaspoon salt
  • 1cup margarine or 1 cup butter flavor shortening
  • 2eggs, beaten
  • 2cups chicken stock


  • Place whole chicken and water into large pot or dutch oven.
  • Add poultry seasoning, garlic powder& pepper.
  • Bring to boil and reduce heat to medium.
  • Cook chicken for about 1 hour or until tender.
  • When done, carefully remove chicken from pot; set aside to cool.
  • Remove 2 cups of stock and set aside to cool.
  • Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
  • While chicken is cooling, prepare dumplings.
  • Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
  • Add margarine and combine until mixture is coarse and crumbly.
  • (use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
  • Turn out onto floured surface and knead slightly until smooth.
  • You may need to divide dough in half and only roll out half at a time.
  • Roll out to approximately 1/8-inch thickness.
  • Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
  • Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
  • Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
  • Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
  • When done, remove from heat and cover pan.
  • Remove skin and debone cooled chicken.
  • Cut into bite size pieces then fold into hot dumplings & broth.
  • This recipe will serve a family of 4 two main course meals.
  • Leftovers can be frozen.


  • traciaross

    Have made this a dozen times with the leftover rotissierie chicken from Costco. Works perfectly. I toss the entire chicken into a large pot of boiling water, add boullion cubes, carrots, garlic, onion. A few hours later I remove the “chicken” and take all of the meat off the bones and proceed on with the regular recipe from there. My 3 kids beg for this recipe whenever we have leftover chicken. I usually serve it with mashed potatoes.

  • healingtouch05

    very good! I felt like the dumpling ratio was perfect, and so did our guests. when making the dumplings, i added a teaspoon of powdered chicken stock into the flour mixture and thought it gave it a bit more flavor than it would have had other wise. also, I sauteed the onion, carrots, and celery in a tea of olive oil for 5-8 minutes covered in the stock pot before adding the broth back in. I chilled the broth slightly after removing the chicken to separate the fat out. don’t feel it was lacking any flavor from removing the fat. we feel like it could have fed 6 adults as a main dish.

  • whitan

    This dish is truly restaurant quality. As a matter of fact, it beats the chicken and dumplings I last had at a restaurant. The broth was just insanely good. The dumplings — yes, there were a ton of them, were chewy and just-right-dense (scrumptious). I did add more veggies, and used chicken breasts; and froze half of the dumplings, not so much because there were too many, but I wanted some in the freezer for a quick repeat of this meal on a busy night. Susie, you made me look like a master cook! Try this recipe. I’m so glad I did.

  • Sammy D.

    Old time Texas food!…I made a batch for “Wednesday Special” at my small cafe in Uncertain, Texas… Had to make two more batches that day…It is the best the we, “River Rats”, have had!

  • kerridean1

    Wow! This recipe is the one! FABULOUS!!! I made these tonight and changed up a few things. I didn’t do any of the vegetables. After the chicken got done boiling I put my 2 cups of broth to the side to cool. After I got the two cups out it didn’t seem like enough juice for me. I like a lot of juice so I opened up 3 can of chicken broth and added 4 cubes of the chicken seasoning and 2 cans of water and and added a tad bit of chicken season. I then let that cook for about 15 minutes while I was making the dumplings. Rolled out the dumplings in 2 sections and they turned out AWESOME! This recipe Rocks!! Thanks for sharing it!!

  • EstherRN

    This was a huge success with my family. I used Wondra to prevent the dumplings sticking to each other and froze the dumplings I didn’t cook on single layers of waxed paper sprinkled with Wondra. The Wondra, in addition to preventing sticking, also helps thicken the broth without changing the flavor. Tasted great!!! Thanks so much!

  • Leigh in WA

    HOLY SMOKES BATMAN! These dumplings are crazy wonderful! It does make a huge huge amount. But I think they taste better the next day. The soup is tasty too! I have recommended this recipe to many , many. It also is my stand by for making a dish to give away. The poultry seasoning in the dumplings make the difference..I actually upped it too 2tsp. Try this recipe , you wont regret it!

  • Chef J Bell

    The dumplings were gummy and pasty. I like mine puffy. I did like the poultry seasoning in the dumplings. I browned my chicken in a dutch oven first, then removed the skin and added chicken broth (not bouillon), boned the chicken and returned to the broth with the celery and carrots. The recipe was easy to follow and the flavors were good.

  • **Tinkerbell**

    I’m just getting ready to make this for the second time. I’ve always had the “puffy” dumplings until i tried this one. The family loves these just as much. (I love them because there is always enough to go around!) Quite often i will take leftovers into work for me & the doctor i work for to eat for lunch. Today she requested this recipe for tomorrow’s lunch. The weather just went from high nineties to low sixties & we’re all ready for some good ole comfort food. This is going to go into the permanent recipe file. Thanks!

  • Flaming Red

    I made this for my family last night… they LOVED it! Including the kid’s! Instead of rolling and cutting the dumplings, I just dropped them by spoon fulls in like my g-grandma used to do. So Easy and So Good!!! Thank you!