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Gallery Old-Fashioned Chicken and Dumplings Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 large chicken (4 to 4 1/2 pounds), cut into quarters Coarse salt and freshly ground pepper 8 cups Scott’s Chicken Stock 1 medium onion, halved lengthwise 2 ribs celery, preferably inner ribs, with leaves attached 1 large egg 2 tablespoons vegetable oil 1 cup all-purpose flour 3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch slices 2 tablespoons cold unsalted butter, cut into 1/4-inch cubes 1/4 cup heavy cream

Gallery Old-Fashioned Chicken and Dumplings

Recipe Summary Servings: 6

Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 large chicken (4 to 4 1/2 pounds), cut into quarters Coarse salt and freshly ground pepper 8 cups Scott’s Chicken Stock 1 medium onion, halved lengthwise 2 ribs celery, preferably inner ribs, with leaves attached 1 large egg 2 tablespoons vegetable oil 1 cup all-purpose flour 3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch slices 2 tablespoons cold unsalted butter, cut into 1/4-inch cubes 1/4 cup heavy cream

Directions

Generously season chicken with salt. Cover, and refrigerate overnight.

In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.

Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.

When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.

Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.

Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.

Reviews (33)

 Add Rating & Review     65 Ratings   5 star values:        25    4 star values:        11    3 star values:        19    2 star values:        7    1 star values:        3

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Reviews (33)

Add Rating & Review     65 Ratings   5 star values:        25    4 star values:        11    3 star values:        19    2 star values:        7    1 star values:        3

Add Rating & Review

65 Ratings 5 star values: 25 4 star values: 11 3 star values: 19 2 star values: 7 1 star values: 3

65 Ratings 5 star values: 25 4 star values: 11 3 star values: 19 2 star values: 7 1 star values: 3

65 Ratings 5 star values: 25 4 star values: 11 3 star values: 19 2 star values: 7 1 star values: 3

  • 5 star values: 25 4 star values: 11 3 star values: 19 2 star values: 7 1 star values: 3

    Martha Stewart Member     Rating: 5 stars       02/15/2018   I have made this recipe numerous times although I add garlic and bay leaves to my stock. I love these noodles. I have made it with the cream and the boiled eggs but find it is fine with out. My children also love the noodles as do it. I add some garlic seasoning to the dough. This is probably the best recipe I have found from Martha stewart. I just loved those dumplings!  

Martha Stewart Member     Rating: 5 stars       01/16/2015   I am so happy to finally find someone else who puts hard boiled eggs in their chicken & dumplings! My Granny always did, but I've never met anyone else who'd even heard of adding eggs. This recipe made my day (and last night's supper!).  

Martha Stewart Member     Rating: Unrated       04/01/2013   I made this recipe for Easter Sunday, the sauce was wonderful, but my dumplings were awful. I think I must have rolled them out to thin. I'm normally a pretty good cook but this time I made a big mess. HELP!  

Martha Stewart Member     Rating: Unrated       12/18/2012   It was good. I added rice and omitted the eggs. Also, when I made the stock I added 3 palms of Old Bay and 3 palms of salt once I removed the chicken. The recipe given for stock wasn't flavorful enough.  

Martha Stewart Member     Rating: Unrated       09/20/2010   The chicken and dumplings served at S  

Martha Stewart Member     Rating: Unrated       06/24/2010   Made this last night , after seeing it on tv in Australia , we are a bit behind , it was fantastic , easy to make and the hubby gave it a 10 / 10 , he wants it on the rotation :) loved it  

Martha Stewart Member     Rating: Unrated       03/09/2009   I missed seeing "his cookbook" while watching Martha and Scott fix his grandmother's chicken and dumplings. I was so wowed when I came out here to get the recipe and then realized I own his cookbook. The cookbook is awesome.  

Martha Stewart Member     Rating: Unrated       01/02/2009   We never called these dumplings, my grandmother called these Sliders. It is a great reciepe.Best comfort food there is. My dad did a version of this he called hawaiian chicken - the eggs add drained tidbits or crushed pineapple and green pepper and a little brown sugar  

Martha Stewart Member     Rating: Unrated       07/25/2008   Well folks, if I have to break my Suzanne Somers way of eating it would be for this "chicken n Dumplings" I love dumplings. Mother used to make it onece in a while and I would mostly eat the dumplings alone. She did not leave the recipe, so I'm anxious to try this one. Thanks Martha  

Martha Stewart Member     Rating: Unrated       07/03/2008   FYI: growing up in the south.....many old fashiion cooks added a boiled egg to chicken and dumplings.....same with giblet gravy. Anna MC  

Martha Stewart Member     Rating: Unrated       07/03/2008   The Native American's from Robeson County, North Carolina know as the Lumbee Tribe have been making a version of this for years. Instead of the cream i use Campbells cream of chicken broth mixed with the chicken stock sometimes we use just a little yellow food color for a better appearance. Jawanna Graham  

Martha Stewart Member     Rating: Unrated       06/15/2008   These "dumplings" are the "best ever" noodles I have ever made. Have made it several times using his broth and mine. Noodles will be tough if broth is not boiling.  

Martha Stewart Member     Rating: Unrated       05/27/2008   Tried this recipe and thought it was delicious. However, I am changing the name to "chicken noodle soup" and leaving out the hard boiled egg so everyone in the family will enjoy it.  

Martha Stewart Member     Rating: Unrated       05/19/2008   Loved this segment - I modified the recipe slightly, however, it was still basically the same. I made my own broth but I added a bay leaf while the chicken was simmering away. After running it through a strainer, I also added some ground sage, thyme, and white pepper. I did not add the hard boiled egg, but I did add fresh chopped parsley just before serving, and my husband pronounced this delicious and just the thing to cure his cold! Will absolutely make this again!  

Martha Stewart Member     Rating: Unrated       05/19/2008   No one I've encountered had ever heard of chicken and dumplings made with paper thin dumplings. My mother made dumplings like this when I was a child. She didn't use cream or boiled eggs in her recipe, but I will try it both ways. Thank you so much. I will pass this on to my daughters, who loved grandma's C  

Martha Stewart Member     Rating: Unrated       05/15/2008   I too have a variation of this recipe. My grandmother taught me how to make Pennsylvania Pot Pie (not the pot pie you're thinking about with a crust and baked) Instead very similar to this, and you add cut potatoes, no cream. Aren't Grandmothers wonderful! Sue from Florida  

Martha Stewart Member     Rating: Unrated       05/14/2008   I thought this segment was great. I make chicken dumplings almost the same way. Every time I make it for someone new they think it's so out that it's that not biscuit like dumpling and this wonderful super thin dumplings. In response to the other viewer, they do not tear when you transfer them to the pot. Althought they are very thin they do have quite a bit of resiliancy. They are absolutely wonderful and I look forward to tweeking my recipe to this segment to make them even better. Thanks!!!  

Martha Stewart Member     Rating: Unrated       05/14/2008   I tried your chicken noodle recipe as it sounded interesting. It was soooo flavorful -- only change I made was adding head of garlic to stock and swirling in egg whites to broth rather than boiled egg. Recently I've been dreaming of my mom's chicken noodle recipe, which has gone on with her. To my surprise the noodles are the same! Same thickness and taste. I made this recipe for a client and will pass it along. Thank you Martha... Randi  

Martha Stewart Member     Rating: Unrated       05/13/2008   I saw this segment yesterday when it aired and really want to try making it. I am a bit intimidated by the dumplings. They are paper thin they look like they would tear so easily. Does anyone know of a trick or technique how to transfer the raw dough to the pot with out tearing them?  

Martha Stewart Member     Rating: Unrated       05/13/2008   Delicious recipe...I've never heard of putting boiled eggs in chicken and dumplings, but tastes great. I live in the Atlanta area and his restaurant, Watershed, in Decatur is excellent and I try to eat there as often as possible. I strongly recommend his cookbook The Gift of Southern Cooking by Edna Lewis and Scott Peacock. It's full of great southern style foods and I use it ALL the time.  

Martha Stewart Member     Rating: Unrated       05/13/2008   My family eats something we call "pot pie" but is in fact a dough made of flour, water and vegetable shortening. We roll out the dough just like this recipe and cut into squares. Not much flavor in the dough so we go heavy with the salt and pepper. My mom serves the poached chicken by frying little pieces in butter/oil mix. THis was my dad's hands down favorite meal. He passed away last year so this is a wonderful memory for me.  

Martha Stewart Member     Rating: Unrated       05/12/2008   This is almost like PA. Dutch slippery pot pie. We do not use a hard boiled egg or heavy cream, but we do add potatoes and parsley.  

Martha Stewart Member     Rating: Unrated       05/12/2008   I'm so excited about this recipe! We used to live in the Atlanta area and visit Watershed on a weekly basis - especially on fried chicken night! Watershed, btw, is owned by The Indigo Girls - as is the Flying Biscuit in Atlanta - both superb places to eat! I'm cooking this recipe as I type as it's a perfect day here in Boston for some comfort food. Chef Peacock is always so nice - I hope to return to Watershed one day to catch some of his delicious hummus. Eat up!  

Martha Stewart Member     Rating: Unrated       05/12/2008   I would like to share with you an Indian version of this one pot dish that is flavoured with a variety of spices and condiments making it delicious as well as a balanced version of its Italian cousin! A pot of soupy dal(lentil soup) becomes the cooking liquid for the dumplings. The flour in the dumplings thickens the dal quite a bit and makes it into a saucy pasta-like dish It is called Dal Dhokli . For complete recipe visit below link: http://www.routetoindia.com/services.html  

Martha Stewart Member     Rating: Unrated       05/12/2008   ladybugplus..... the stock recipe is given.... it's highlighted... click on it.  

Martha Stewart Member     Rating: Unrated       05/12/2008   Recipe looks yummy. Also like the color of the pans. From Macys? I will check cause I would like to buy those.  

Martha Stewart Member     Rating: Unrated       05/12/2008   I cook a 6-7 lb. stewing chicken in water with either canned broth, or chicken soup base added. I do not use onion, celery, oil, butter, or heavy cream. I do skim the fat from the stock after removing the chicken, and that is used, along with eggs, salt and pepper, and flour for the dumplings. Very similar recipe. Mine is from my French great-grandma (Chicago area)  

Martha Stewart Member     Rating: Unrated       05/12/2008   If you click on the words scott's chicken stock you will get the recipe for his stock. I can't wait to make this for my mom she will really enjoy it. She is 90 years young and she loves basic recipes like this one.  

Martha Stewart Member     Rating: Unrated       05/12/2008   Did he tell us how to make the chicken stock he had made before he added vegetables and chicken? Should I just use Swansons chicken broth? Might not be as good w/o a recipe for the chicken stock he had before he started adding veg/chicken to it. Anyone else have a idea for chicken stock TIA  

Martha Stewart Member     Rating: Unrated       05/12/2008   my grandma cook chicken and dumpling every sunday i miss her dumpling love chicken any way you cook it  

Martha Stewart Member     Rating: Unrated       05/12/2008   I can't wait to share this recipe with my sisters. Our Mom made this when we were growing up and it was a favorite we haven't been able to duplicate. Our Grandfather was from North Carolina and the recipe came from his family.  

Martha Stewart Member     Rating: Unrated       05/12/2008   My grandmother was born and raised in North Carolina and this recipe is what she would make except she didn't use hard boiled eggs. I never knew that dumplings were made any other way than rolling them out into strips. I've never gotten use to the dropped dumplings. Martha, I'm so glad you had Scott on your show. He brought back wonderful memories of my childhood. Thank you, Rusty

    Martha Stewart Member

    Rating: 5 stars 02/15/2018

I have made this recipe numerous times although I add garlic and bay leaves to my stock. I love these noodles. I have made it with the cream and the boiled eggs but find it is fine with out. My children also love the noodles as do it. I add some garlic seasoning to the dough. This is probably the best recipe I have found from Martha stewart. I just loved those dumplings!

Rating: 5 stars

Rating: 5 stars 01/16/2015

I am so happy to finally find someone else who puts hard boiled eggs in their chicken & dumplings! My Granny always did, but I’ve never met anyone else who’d even heard of adding eggs. This recipe made my day (and last night’s supper!).

Rating: Unrated 04/01/2013

I made this recipe for Easter Sunday, the sauce was wonderful, but my dumplings were awful. I think I must have rolled them out to thin. I’m normally a pretty good cook but this time I made a big mess. HELP!

Rating: Unrated

Rating: Unrated 12/18/2012

It was good. I added rice and omitted the eggs. Also, when I made the stock I added 3 palms of Old Bay and 3 palms of salt once I removed the chicken. The recipe given for stock wasn’t flavorful enough.

Rating: Unrated 09/20/2010

The chicken and dumplings served at S

Rating: Unrated 06/24/2010

Made this last night , after seeing it on tv in Australia , we are a bit behind , it was fantastic , easy to make and the hubby gave it a 10 / 10 , he wants it on the rotation :) loved it

Rating: Unrated 03/09/2009

I missed seeing “his cookbook” while watching Martha and Scott fix his grandmother’s chicken and dumplings. I was so wowed when I came out here to get the recipe and then realized I own his cookbook. The cookbook is awesome.

Rating: Unrated 01/02/2009

We never called these dumplings, my grandmother called these Sliders. It is a great reciepe.Best comfort food there is. My dad did a version of this he called hawaiian chicken - the eggs add drained tidbits or crushed pineapple and green pepper and a little brown sugar

Rating: Unrated 07/25/2008

Well folks, if I have to break my Suzanne Somers way of eating it would be for this “chicken n Dumplings” I love dumplings. Mother used to make it onece in a while and I would mostly eat the dumplings alone. She did not leave the recipe, so I’m anxious to try this one. Thanks Martha

Rating: Unrated 07/03/2008

FYI: growing up in the south…..many old fashiion cooks added a boiled egg to chicken and dumplings…..same with giblet gravy. Anna MC

The Native American’s from Robeson County, North Carolina know as the Lumbee Tribe have been making a version of this for years. Instead of the cream i use Campbells cream of chicken broth mixed with the chicken stock sometimes we use just a little yellow food color for a better appearance. Jawanna Graham

Rating: Unrated 06/15/2008

These “dumplings” are the “best ever” noodles I have ever made. Have made it several times using his broth and mine. Noodles will be tough if broth is not boiling.

Rating: Unrated 05/27/2008

Tried this recipe and thought it was delicious. However, I am changing the name to “chicken noodle soup” and leaving out the hard boiled egg so everyone in the family will enjoy it.

Rating: Unrated 05/19/2008

Loved this segment - I modified the recipe slightly, however, it was still basically the same. I made my own broth but I added a bay leaf while the chicken was simmering away. After running it through a strainer, I also added some ground sage, thyme, and white pepper. I did not add the hard boiled egg, but I did add fresh chopped parsley just before serving, and my husband pronounced this delicious and just the thing to cure his cold! Will absolutely make this again!

No one I’ve encountered had ever heard of chicken and dumplings made with paper thin dumplings. My mother made dumplings like this when I was a child. She didn’t use cream or boiled eggs in her recipe, but I will try it both ways. Thank you so much. I will pass this on to my daughters, who loved grandma’s C

Rating: Unrated 05/15/2008

I too have a variation of this recipe. My grandmother taught me how to make Pennsylvania Pot Pie (not the pot pie you’re thinking about with a crust and baked) Instead very similar to this, and you add cut potatoes, no cream. Aren’t Grandmothers wonderful! Sue from Florida

Rating: Unrated 05/14/2008

I thought this segment was great. I make chicken dumplings almost the same way. Every time I make it for someone new they think it’s so out that it’s that not biscuit like dumpling and this wonderful super thin dumplings. In response to the other viewer, they do not tear when you transfer them to the pot. Althought they are very thin they do have quite a bit of resiliancy. They are absolutely wonderful and I look forward to tweeking my recipe to this segment to make them even better. Thanks!!!

I tried your chicken noodle recipe as it sounded interesting. It was soooo flavorful – only change I made was adding head of garlic to stock and swirling in egg whites to broth rather than boiled egg. Recently I’ve been dreaming of my mom’s chicken noodle recipe, which has gone on with her. To my surprise the noodles are the same! Same thickness and taste. I made this recipe for a client and will pass it along. Thank you Martha… Randi

Rating: Unrated 05/13/2008

I saw this segment yesterday when it aired and really want to try making it. I am a bit intimidated by the dumplings. They are paper thin they look like they would tear so easily. Does anyone know of a trick or technique how to transfer the raw dough to the pot with out tearing them?

Delicious recipe…I’ve never heard of putting boiled eggs in chicken and dumplings, but tastes great. I live in the Atlanta area and his restaurant, Watershed, in Decatur is excellent and I try to eat there as often as possible. I strongly recommend his cookbook The Gift of Southern Cooking by Edna Lewis and Scott Peacock. It’s full of great southern style foods and I use it ALL the time.

My family eats something we call “pot pie” but is in fact a dough made of flour, water and vegetable shortening. We roll out the dough just like this recipe and cut into squares. Not much flavor in the dough so we go heavy with the salt and pepper. My mom serves the poached chicken by frying little pieces in butter/oil mix. THis was my dad’s hands down favorite meal. He passed away last year so this is a wonderful memory for me.

Rating: Unrated 05/12/2008

This is almost like PA. Dutch slippery pot pie. We do not use a hard boiled egg or heavy cream, but we do add potatoes and parsley.

I’m so excited about this recipe! We used to live in the Atlanta area and visit Watershed on a weekly basis - especially on fried chicken night! Watershed, btw, is owned by The Indigo Girls - as is the Flying Biscuit in Atlanta - both superb places to eat! I’m cooking this recipe as I type as it’s a perfect day here in Boston for some comfort food. Chef Peacock is always so nice - I hope to return to Watershed one day to catch some of his delicious hummus. Eat up!

I would like to share with you an Indian version of this one pot dish that is flavoured with a variety of spices and condiments making it delicious as well as a balanced version of its Italian cousin! A pot of soupy dal(lentil soup) becomes the cooking liquid for the dumplings. The flour in the dumplings thickens the dal quite a bit and makes it into a saucy pasta-like dish It is called Dal Dhokli . For complete recipe visit below link: http://www.routetoindia.com/services.html

ladybugplus….. the stock recipe is given…. it’s highlighted… click on it.

Recipe looks yummy. Also like the color of the pans. From Macys? I will check cause I would like to buy those.

I cook a 6-7 lb. stewing chicken in water with either canned broth, or chicken soup base added. I do not use onion, celery, oil, butter, or heavy cream. I do skim the fat from the stock after removing the chicken, and that is used, along with eggs, salt and pepper, and flour for the dumplings. Very similar recipe. Mine is from my French great-grandma (Chicago area)

If you click on the words scott’s chicken stock you will get the recipe for his stock. I can’t wait to make this for my mom she will really enjoy it. She is 90 years young and she loves basic recipes like this one.

Did he tell us how to make the chicken stock he had made before he added vegetables and chicken? Should I just use Swansons chicken broth? Might not be as good w/o a recipe for the chicken stock he had before he started adding veg/chicken to it. Anyone else have a idea for chicken stock TIA

my grandma cook chicken and dumpling every sunday i miss her dumpling love chicken any way you cook it

I can’t wait to share this recipe with my sisters. Our Mom made this when we were growing up and it was a favorite we haven’t been able to duplicate. Our Grandfather was from North Carolina and the recipe came from his family.

My grandmother was born and raised in North Carolina and this recipe is what she would make except she didn’t use hard boiled eggs. I never knew that dumplings were made any other way than rolling them out into strips. I’ve never gotten use to the dropped dumplings. Martha, I’m so glad you had Scott on your show. He brought back wonderful memories of my childhood. Thank you, Rusty

All Reviews for Old-Fashioned Chicken and Dumplings

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Old-Fashioned Chicken and Dumplings

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest