Go Back

Chicken & Dumplings


  • 2 Whole chickens
  • 1 T. salt
  • 1 large onion cut into quarters
  • 2 stalks Celery
  • 1-1/2 C. Sifted flour
  • 3/4 tsp. salt
  • 3 tsp. Beau Monde seasoning (Spice Island brand)
  • 1/2 tsp. baking powder
  • 3 T. shortening
  • 1/2 C. cold broth


  • The day before, or early in the day, cook two chickens whole in a soup pot by covering the chickens with water, add salt, onion and celery. Bring to a boil and simmer for one hour. Cool. Remove chicken, debone, remove skin and chill. Chill broth separately overnight. When ready to prepare, skim most of the fat from the surface of the broth before heating.
  • Dumplings: Mix all together well and knead until elastic, about 5 minutes. Roll on floured surface to 1/4 inch thickness. Cut into 1-1/2 inch diamonds using a pizza cutter. Brush with flour. Bring broth to a slow rolling boil and drop in one at a time. Cover, simmer 7 minutes. Add chicken pieces. Heat through, carefully stirring in chicken so as not to break apart the dumplings. Serve.