Homemade chicken & dumplings

This weekend I knocked another thing off my Project 101 List - make my grandma’s famous chicken and dumplings (#54), which has been my favorite meal for as long as I can remember.

Just looking at the recipe, it’s quite intimidating. Since it’s a family recipe, nothing’s measured normally with cups or tablespoons, but rather with pinches, egg shells and even by looks. And considering the fact that I manage to mess up regular recipes with exact measurements - mainly because I ALWAYS get “teaspoons” and “tablespoons” mixed up, which in my opinion should be spelled out for clarity - something was bound to go wrong.

So Sunday evening I pulled out the directions, made sure my mom was on standby in case I had trouble and dove in. Despite being covered up to my elbows in dough and getting flour in every crack of my kitchen, I pulled it off without any major setbacks and without having to call my mother once. I’d say that’s a success!

I have to admit, the more I learn to cook, the less appetizing my regular “kid food” is becoming. Who wants mac & cheese when you can have homemade chicken and dumplings with mashed potatoes and corn?

So for all you brave souls out there, here’s the recipe. It’s worth the trouble, I promise!


  • 3 eggs
  • flour
  • water
  • pack of chicken breasts (boned or boneless)
  • Orrington Farms chicken stock



  • Rinse chicken in sink with salt water twice
  • Boil chicken in large pot with tilted lid for 1 hour on med/med high heat
  • Remove chicken and add chicken stock (4+ tablespoons to taste)

Noodles (prepare while chicken is cooking):

  • Beat 3 eggs with a pinch of salt (about 1/4 teaspoon)
  • Save the biggest half of each egg shell, fill the 3 halves w/water and beat into eggs
  • Slowly add flour to eggs a little at a time and mix with a fork until dough becomes thick but remains sticky and wet-looking
  • Take a plum-size portion of dough at a time, put on floured surface, add flour and knead (but not too much). Roll out dough and keep flouring on both sides until you’re able to roll out thin, leaving dough slightly sticky, but not so sticky you can’t roll out.
  • Cut rolled dough into strips and set aside. (Note: Keep finished noodles at a distance from boiling pot to avoid making noodles sticky.)
  • Once chicken is done boiling, add noodles into boiling pot a few at a time
  • Add salt and pepper to taste and cook for about 20 mins

You may realize at this point you’ve ended up with chicken-less dumplings. Since my family is picky (which is an understatement), we leave out the chicken. If you’d prefer it in yours though, feel free to shred up the chicken breast you’ve boiled and add it to the dumplings as they cook.