Rhonnie’s Chicken and Dumplings
A thick and hearty version of a classic recipe!

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Rhonnie’s Chicken and Dumplings

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Adjust Servings:
4 Quarts Water
4 Pounds Chicken Bone in breasts and thighs
2 tsp Kosher Salt
1 Medium Onion Sliced
4 Stalks Celery Chopped
2 Large Cloves Garlic Peeled and Quartered
2 Bay Leaf
1/3 Cup Parsley Chopped
2 tsp Coarsely Ground Pepper
1 1/2 Tbsp Lemon Juice
2 Cubes or packets Chicken Bouillon
1 Large Potato Peeled and cubed
For the Dumplings
2 Cups All-Purpose Flour
1 Tbsp Baking Powder
1 1/4 tsp Salt
1 Cup Milk Add more if too dry

Nutritional information


This is my version of Chicken and Dumplings! Rich and hearty comfort food at its finest!



    • For the Dumplings



    Rhonnie’s Chicken and Dumplings

    Comfort food at its finest!

    Hey everyone!  I haven’t posted a recipe in a few days, been a little busy….but this is what was for Dinner tonight!  My very own, Rhonnie’s Chicken and Dumplings!  This is my own creation, so YES I named it after MYSELF!

    My family loves this dish!  I always make about a gallon of it so there’s always leftovers, and you know that leftover soups and stews always taste better the next day!  And this one sure enough does!  I usually compliment it with my own take on Cheddar Bay Biscuits, but this will go well with about any side.  A salad or some crusty french bread, or BOTH!

    *Disclosure:  This post may contain Affiliate links, which means that if you click a link and make a purchase through my link, I may make a small commission at no extra cost to you!  Please see my Privacy Policy and Disclaimer pages for more information.

    Some Tips on making this Chicken and Dumplings recipe

    First off, this is slightly easy to make.  I say that because it’s a little time consuming, which most of my soups and stews are!  Don’t let it overwhelm you though, it’s not THAT hard!

    The Stock

    You are pretty much making your own chicken stock here, so you are going to want chicken complete with bones and skin.  No boneless, skinless chicken!  Unless you want a ton of chicken in your pot, then add a couple boneless chicken breasts.  Speaking of pots, you’re going to need a big one.  4 quarts of water doesn’t seem like a lot, but when you add the chicken, the water will rise tremendously.  I use a large stockpot.

    The longer you simmer your stock, the stronger it’s going to taste.  I simmer mine for 3 hours, but I have been known to go for 5 hours!  You can simmer it for as long as you want, but I do recommend 3 hours minimum.

    When you are to the point of removing the chicken and vegetables, place a very large bowl in your sink with a large colander inside of it.  Dump the whole pot into the colander!  Lift the colander out of the bowl, and now you have just separated your chicken and veggies from your stock!  So much better than fishing chicken out of the pot, and saves a ton of time!

    When you pour the stock back into the pot, let it sit for about 5 minutes, then skim the fat and scum off the surface of the stock (blah!).  No one wants all that junk floating around in their bowl of your yummy Chicken and Dumplings!

    The Dumplings

    These are really simple to make.  It’s even simpler if you have a pastry sheet and a pastry cutter!  If you don’t have these two tools, no worries, any flat surface, and a sharp knife will work just fine.  After you let your dough rest, you’re going to want to knead it a bit so it has a smooth pliable texture.  You don’t have to knead it, but I always do so it’s easier to work with.

    After rolling out your dough, cut your dough the whole length across horizontally with about 1 inch in between.  Do the same vertically.  Your dumplings should be 1×1 square.  No need to be perfect!  I know I’m not!

    The longer you let your dumplings simmer in the stock, the thicker it’ll get.  I add a large potato cut into cubes to add to the thickness!

    Freezing your Chicken and Dumplings

    This dish freezes up very well.  I usually put mine in quart size ziplock freezer bags, but Rubbermaid freezer bowls work well too.  If using freezer bowls, cut a piece of wax paper and put it on top of the Chicken and Dumplings before you put the lid on.  This decreases the ice formation on top of your food, which leads to freezer burn!  And as always, never freeze anything that is warm or hot, bring to room temp, then freeze!

    I hope you really enjoy Rhonnie’s Chicken and Dumplings!

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    Rhonnie's Chicken and Dumplings | Rich and hearty, this is comfort food at it's finest! #chickenanddumplings #chicken #soup #stew #comfortfood | www.sheseverythingtipsey.com


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    If you made my recipe, please let me know in the comments how it came out!  I love hearing how others prepare my creations, especially when they “tweak” them to their own liking!!

    Try some of my other recipes!

    Favorite Cashew Chicken

    Creamy Baked Spaghetti

    Tortellini with Spicy Italian Sausage and Spinach

    Irresistible Corn Casserole


    She's Everything Tipsey | Signature





    Making the Stock!

    Bring the water to a boil in a large stockpot. Add in the chicken, 1 tsp of the salt, onion, celery, garlic, bay leaves, and parsley. Reduce the heat to simmer, and cook uncovered for 3 hours.


    Finishing the Stock!

    Remove the chicken from the pot and set aside. TIP: Fishing the chicken out of a pot of simmering liquid is a pain! Get a very large bowl, stick a large colander in it, and dump the whole pot into the colander. Lift the colander out, and now your chicken and vegetables are now separated from the liquid! You're going to be throwing out everything except the chicken and liquid! Pour your liquid back into the pot and add the bouillon and potato cubes. Add the pepper, the other tsp of salt, and the lemon juice. Reheat your stock over medium heat.


    Make the Dumplings!

    Combine all of the ingredients for the dumplings, and stir well until smooth. If your dough is too dry, then add more milk one tablespoon at a time until it's a workable dough. Let the dough rest for about 10 minutes. Turn your dough out onto a floured pastry sheet or surface, and knead a little until smooth and can be easily rolled out. Roll out into about a 1/2 inch thickness. With a pastry cutter or knife, cut the dough into 1/2 inch squares (don't worry about being perfect!). Drop each dumpling into the pot of simmering stock. The dumplings will swell and then sink as they partially dissolve and make a nice gravy for your chicken! Simmer for about 30 minutes until thick, stirring frequently.


    Now for the Chicken!

    Your chicken should be cool enough to handle about now, so tear the meat from the bones and discard the skin. You can leave the chicken pieces the size they are when you tore it from the bones, or cut it up into smaller pieces (I like the pieces BIG!). Toss the chicken into the pot with the dumplings.


    Simmer! Simmer! Simmer!

    Keep simmering the chicken and dumplings until the gravy has reached the desired thickness. Stir while simmering, but not too much because it'll cause your chicken pieces to break apart. Serve hot with a nice crusty bread (I serve this with my version of Cheddar Bay Biscuits!) Enjoy!


    I help people be inspired with my Original Recipes, Health and Nutrition Tips and Advice, The Keto and Anti-Inflammatory Diets | Blogging Tips and Tools, Social Media Graphics | Pinterest Coach and Educator! | I write about a lot of different and awesome things.....just pick your fancy, and I hope I can help!

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