• Servings 16
  • Prep overnight min
  • Cook 15-20 min
  • Cuisine
  • Skill Level

Chicken and Egg Noodle Dumplings


  • 1 whole chicken, rinsed and cleaned
  • 2 ribs celery
  • 2 carrots
  • 1 onion
  • 1 tsp rubbed sage
  • 2 bay leaves
  • kosher salt and black pepper to taste
  • 2 cups flour
  • 1/4 tsp baking powder
  • dash of kosher salt
  • 1/2 stick cold butter
  • 1 egg beaten
  • 1/2-3/4 cup milk
This version of chicken and dumplings uses egg noodle dumplings.

  • For the chicken broth place everything in a large stock pot and cover with water.
  • Bring to a boil, then reduce to a simmer and cook until the chicken is tender and cooked through. About 2 hours.
  • Strain the broth and refrigerate overnight. This will allow the fat to congeal on the surface and it can easily be removed.
  • Allow the chicken to cool slightly then, remove the skin and de-bone, cover and refrigerate the meat to add the the dumplings and broth.
  • The next day to  make the dumplings, in a large bowl combine the flour, baking powder and salt.
  • Cut in or rub in the cold butter.
  • In a small bowl combine the egg and 1/2 cup of the milk.
  • Add to the flour mixture and ix well to form a dough.
  • Add more milk only if you can’t get all the flour incorporated. The dough shouldn’t seem wet.
  • Pat the dough into a smooth disc, then place on a floured surface and gently roll out to a 1/2 inch thickness, which is pretty thick.
  • Cut into strips and then into squares.
  • Meanwhile add the de-fated stock to a large sauce pan and bring almost to a boil.
  • Drop in the dumplings, which will sink to the bottom of the pan and stir gently.
  • Reduce the heat and cook slowly until done, stirring occasionally. About 15-20 Minutes.
  • 10 minutes through the cooking add the chicken pieces.
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