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Chicken & Dumplings


  • Unknown

Submitted by Mona Pence


  • Dumplings:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 4 Tablespoons vegetable oil
  • 3 Tablespoons butter
  • 4 Tablespoons flour
  • 1/4 teaspoon salt



Mix above ingredients, blend them well, and turn out onto a floured surface. Knead 4 or 5 times and divide dough into two parts. Roll out one piece of dough 1/8″ thick and cut into 1″ x 1-1/2″ strips. Place in large sauce pan where you have placed 8 cups of water and 2 chicken bouillon cubes that have been brought to a boil and the bouillon cubes have been dissolved. Cook one-half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce.


Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with whisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently. Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.

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