Chicken and Dumplings with Broth

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This was my Grandmother’s recipe which was passed down to my Mother, then to me, and now to my girls.


  • 1 big fat hen
  • 1 small onion
  • 2 stalks of celery
  • 2 egg yolks
  • 1 can of cream chicken soup
  • Plain flour
  • Salt
  • Pepper


Cook hen, celery, onion and 1 teaspoon salt (I use a pressure cooker) until it is falling apart. After the hen has cooked, remove the chicken. Also remove the celery and onion and discard them.

Pour approximately 1 cup of the broth into a bowl and allow to cool. (You can quicken this process by adding ice cubes.)

After the broth has cooled add the egg yolks and enough plain flour until the mixture has a consistency of biscuit dough; somewhat moist and gooey. Put flour on your counter and roll out the mixture until very, very thin. Take a knife and cut in thin vertical strips.

Let them sit and dry so as to not be so moist.

Put soup in the broth that is left. Add 4 soup cans of water and add black pepper to taste. Bring broth to a boil and begin pinching tiny pieces of the dough strips into the boiling broth. This is very important! Constantly stir the pot with a table knife. Do not use a spoon or fork as it will tear the dough mixture in the pot. Cook for approximately 20 minutes. Some of the dumplings will rise to the top.

*** After you have rolled the dumplings out and let them dry, you may cut them up, put them on a cookie sheet, put them in the freezer. Break them up in little pieces and put in zip lock bags and return to freezer. This way you may take them out anytime you want and put them in broth and cook per the directions above.

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