This is a fun recipe to get the kids involved in! My daughter loves helping me with the dough!


  • Rolling pin
  • Large mixing bowl
  • Large stew pot
  • Wooden spoon for stirring
  • A sharp knife for cutting dough
  • A mesh strainer


  • 1 whole chicken (or equivalent weight in your favorite cut. I like thighs)
  • 4 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • Pepper to taste
  • 32oz box chicken broth
  • 2-3 chicken bouillon cubes
  • Water


  • Place chicken in stew pot and fill with tap water until the chicken is covered.
  • Boil chicken until cooked through.
  • Remove chicken and place to the side to cool
  • Strain your broth with a mesh strainer and return it back to the pot.
  • Bring broth to a soft boil
  • Add 32 oz. box broth, bouillon cubes, and salt and pepper to taste.
  • While the chicken is cooling and the broth begins to boil you may start on your dumpling dough.
  • Add 4 cups flour, 2 teaspoons salt, 2 teaspoons baking powder, and a couple dashes of pepper to a mixing bowl.
  • Add tap water a little at a time until it creates a semi-sticky but rollable dough. It is best to mix and feel for the proper texture with your hands.
  • On a floured rolling surface with a floured rolling pin, roll the dough until it is about 1/8” thick. You may refer to my picture for a visual.
  • Flour a sharp knife and cut the dough into ~3/4” vertical strips. Then cut strips horizontally in half one time.
  • Pick strips up, tear them by hand into bite size dumplings and gradually add them to boiling broth.
  • Stir broth often as you add dough to prevent sticking.
  • While your dumplings are boiling, remove skin and bone from your chicken and shred into bite sized pieces.
  • Once dumplings are cooked to tender, add your shredded chicken back to the pot and heat mixture through.
  • At this point make sure to taste your stew. You may add salt and pepper to taste as well and more water if you want a “soupier” consistency.
  • This recipe makes plenty for a family of four with leftovers and is freezer friendly.
  • Serve with a dash of hot sauce and fresh cornbread.
The Ag Wife

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