Flawless Chicken and Rolled Egg Dumplings: The Recipe To Beat

Sneak Preview: This flawless Chicken and Rolled Egg Dumplings Recipe will show you how to prepare a whole chicken with deliciously flavored broth to go with homemade egg dumplings. The directions for the whole chicken are easy and work for any casserole calling for cooked chicken.

Chicken with rolled flat dumplings (using egg) ready to eatPin

As an Amazon Associate, I earn from qualifying purchases.

Is it cold where you are? If so, you must give this scratch recipe for Chicken and Rolled Dumplings a try.  I can think of no better way to chase away goosebumps, colds, or whatever else is ailing you.

If you like to make your chicken and dumplings from scratch, beginning to end, this recipe is your ticket to happiness. It’s the best kind of comfort food on a cold winter evening.

If this recipe seems like too much trouble, don’t worry.  The egg noodles don’t have to be perfect. Handmade equals character!

I’ve included directions for cooking the chicken in an Instant Pot or a large Dutch oven on top of the stove. Mix the rolled dumplings in a food processor and roll them out by hand. Don’t miss my trick for cutting them in a hurry.

Prepared chicken and dumplingsPin

Ingredients and substitutions:

  • CHICKEN: A whole chicken is specified in the recipe. Substitute 3-4 cups of torn leftover chicken or rotisserie chicken if you prefer. However, I recommend the whole chicken because the recipe for cooking the chicken makes perfectly seasoned and extremely tender meat to go along with the flat dumplings.
  • CHICKEN BOUILLON: I prefer bouillon paste over the cubes. It tastes fresher, in my opinion. Use either one.
  • LEMON JUICE: Fresh lemon juice tastes better to me than a bottle of lemon juice. Lemon juice is added to the broth when cooking the chicken, so it’s not worth an extra trip to the store. That’s why I keep fresh lemons in my crisper at all times.
  • LEMON PEPPER SEASONING: If you don’t have this, it’s worth buying. Try it on fresh broccoli when you’re in a hurry.
  • ONION FLAKES: Toasted onion flakes are one of my favorite ingredients in the spice cabinet. Try adding them to the dough the next time you make dinner rolls. Substitute fresh or frozen onions that have been sautéed to make them soft.
  • CELERY SEED: This spice is the secret to the savory broth created by this recipe. It’s also good to add to potato salad.
  • FLOUR: Use all-purpose flour, bleached or unbleached.
  • EGG: All my recipes are written to use large-sized eggs. If you use a different size than “large,” use more or less liquid to compensate.
  • BUTTER: Use salted or unsalted butter, margarine, or shortening.
  • PARSLEY: Fresh parsley adds freshness and color. Use dried parsley if you must, or leave it out.

How to cook a whole chicken with an Instant Pot:

Pouring broth over whole chicken in the Instant PotPin
Step #1: Place a rack with handles inside your Instant Pot, then whole 4-5 lb. chicken. Pour 4 cups of chicken broth over the chicken.
Squeezing a lemon over the chicken.Pin
Step #2: Squeeze a lemon over the chicken.
Adding seasonings to whole chickenPin
Step #3 Season chicken with lemon pepper, onion flakes, and Kosher salt.

Step #4: Set Instant Pot or pressure cooker to 35 minutes (40 minutes if chicken weighs more than 4.5 pounds). When finished, allow for the natural release of pressure for at least 15 minutes.

picking the chicken off the bonesPin
Step #5: Remove the chicken from your pressure cooker and pick the chicken off of the bones. Using exam gloves will allow you to do this without letting the chicken cool first. Good if you are in a hurry. (Who isn’t?)
cutting chicken with kitchen scissorsPin
Step #6: If you have kitchen shears, use them to cut up the chicken into smaller pieces. It’s quicker than getting out your chopping board or shredding by hand.

How to mix dumpling recipe in a food processor:

mixing dumpling dough in a food processorPin
Step #1: Measure dry ingredients into your food processor bowl.
adding butter and eggs to flourPin
Step #2: Add eggs and butter to dry ingredients. Pulse 4-5 times to cut in butter.
adding waterPin
Step #3: Pour water into the processor bowl.
checking the dough with your fingers for consistency.Pin
Step #4: Process until you can mash dough with your fingers and it sticks together. It should not be sticky. If sticky, add another tablespoon of flour and pulse several times. Check consistency.
getting ready to roll out flat dumplingsPin
Step #5: Gather dough into a small disk shape and flatten. Wrap in plastic wrap and allow to relax for 10 minutes (longer is OK).

How to cut rolled dumplings with egg:

how to cut dumplings with a pizza cutterPin
Step#1: Roll out the dough very thin to make flat dumplings. Let the sheet of dough dry for about 20 minutes. Cut into smaller squares. ***A pizza cutter makes fast work of cutting the dough.
add flat dumplings to brothPin
Step #2: Set Instant Pot on the Sauté setting until the broth comes to a rolling boil. Drop dumplings into the broth and allow to cook for about 10 minutes.
adding chicken to the panPin
Step #3: Add chicken and continue to cook until heated through. Serve hot. Garnish with chopped parsley for a fresh taste and visual appeal.

FAQ about Chicken and Dumplings:

What can I substitute for homemade dumplings?

Try cutting flour tortillas into squares. Or cut up some canned biscuits and drop them in the broth.

Is it worth the trouble to cook a whole chicken?

Even if you prefer fluffy biscuit-type dumplings or the ease of cut-up flour tortillas, you must try this method for cooking a whole chicken.  The seasoning is simple but divine.

This recipe for cooking a whole chicken will work for any recipe calling for cooked chicken, such as this Rotisserie Chicken and Mushroom Chowder, or casseroles, such as Cheese-Crusted Creamed Chicken and Chips. The broth is perfect for any kind of egg noodles.

I don’t have a food processor. Can I make the noodles by hand?

Yes. Making noodles by hand is more time-consuming but just as tasty.

What can I serve with Chicken and Dumplings?

We love green beans or other green vegetables like broccoli or Brussel Sprouts.

Why are my dumplings tough?

Overhandling results in tough dumplings. Ideally, your dumplings will be soft, tender, and fluffy.

Can I cook the chicken and broth ahead of time?

Yes. It makes removing excess fat easier. Use within 2-3 days.

Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Never-Fail Chicken and Dumplings -- in pot ready to servePin

Flawless Chicken and Rolled Egg Dumplings: The Recipe To Beat

Paula Rhodes
Perfect chicken and broth for homemade dumplings–make in an Instant Pot or a Dutch oven on top of the stove.

Tried this recipe? ⬇ Rate it here.

4.50 from 2 votes
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Chicken
Cuisine American
Servings 10 servings
Calories 323 kcal



Chicken and Broth

  • 1 4-5 pound (453 g) whole chicken
  • 3 cups (681 g) water
  • 1 tablespoon chicken bouillon paste
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon pepper seasoning
  • 1 teaspoon dried onion flakes
  • 1 teaspoon celery seed
  • 1 teaspoon salt


  • cups (180 g) all-purpose flour
  • 1 large (50 g) eggbeaten
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 5 tablespoons (75 g) water


  • 1 tablespoon fresh parsleychopped


Cooking a Whole Chicken and the Broth

  • Clean 1 4-5 pound (453 g) whole chicken inside and out thoroughly.
  • Place rack with handles into the bottom of Instant Pot or Dutch oven. Then place the chicken onto a rack.
  • Stir 3 cups (681 g) water and 1 tablespoon chicken bouillon paste, together. Pour over the chicken.
  • Sprinkle the remaining ingredients: 1 tablespoon lemon juice, 2 teaspoons lemon pepper seasoning, 1 teaspoon dried onion flakes, 1 teaspoon celery seed, and 1 teaspoon salt over the chicken and set to cook on HIGH pressure for 35-40 minutes. (Use 40 minutes if the chicken is 5 pounds.) To cook on top of the stove, cover the chicken with water and cook covered for 1 hour or until a meat thermometer inserted in the thigh registers 180° (82˚C).
  • Instant Pot: Allow pressure to release naturally for 15 minutes.
  • Open pot and remove chicken to cool. As soon as you can handle chicken, take the meat off the bones and tear in bite-size pieces. (Optional: If you have time, chill the chicken broth and remove excess fat.)

Egg Noodles (Dumplings)

  • Add all ingredients: 1½ cups (180 g) all-purpose flour, 1 large (50 g) egg, 1 tablespoon butter, ½ teaspoon salt, and 5 tablespoons (75 g) water to a food processor (my preference) or use an electric mixer. The mixture may look like coarse cornmeal or could be soft dough depending on weather conditions, humidity, the size of the egg you used, etc. If the dough does not come together, press it into a ball with your hands. If it still will not stick together, add water a few drops at a time. Once you can press it into a ball, you’re good.
  • Form ball of dough into a flat disc, cover and allow to rest for 10 minutes.
  • Roll out dough very thin (12 x 14″ rectangle or larger) on a floured surface and let the dough dry for about 20 minutes. (Hint: I use a pastry cloth or tea towel covered generously with flour instead of the counter to roll out my noodles. Clean-up is easier when you can throw the pastry cloth in the washer and the dough doesn’t stick as easily.)
  • Turn on the Sauté function on the Instant Pot and bring broth to a rolling boil. If using a Dutch oven, bring the broth to a rolling boil on the stove.
  • Cut dough into small strips and drop in boiling, rich chicken broth. Cover the pot and simmer for about 10 minutes. Add chicken and continue cooking until hot. Garnish with 1 tablespoon fresh parsley.


If you are not planning to eat your chicken and dumplings immediately, you will need to add water to make a soupy consistency. Just like any pasta dish, the pasta absorbs the liquid as sits in the broth.



Serving: 1 | Calories: 323kcal | Carbohydrates: 15g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 442mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg
Keyword flat egg noodles, chicken and dumpling, instant pot
HELP OTHERS find this recipe. Leave a 5 🌟🌟🌟🌟🌟 rating at the top of the recipe card if you enjoyed it. No comment is required.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Super excited to try!

    If I don’t have a Dutch oven, what do you suggest? And what should oven baking temp be set to for that 2.5-3hrs?

    1. Andrea,

      Use any large pot big enough to hold your chicken. I don’t bake it. I simmer it on top of the stone on low to med-low heat. I’ve never done it in the oven. Maybe set it on 300? Just an idea.

      1. Made this for dinner tonight and it turned out wonderful! I used crockpot for chicken and it turned out great! Thanks for a great recipe! Tomorrow I’m trying mushroom chicken meal from your site too.

  2. I’m new to the site, and loving it so far! I don’t have a dutch oven. Is there another way to make the chicken? In a stock pot?

  3. What temperature do you cook with on for the chicken in the dutch oven?

  4. well I said I would get back about my attempt at the chicken and dumplings. I definitely need some more practice. As good as the chicken smelled cooking in that rich broth for the dumplings later, it was toooo salty. For one thing I used beef not chicken bouillon and that jarred kind you recommended in the hearty beef and ham stew. Opps! My dumplings after tasting them fully cooked were doughy. To change the subject do you have a yummy dip for vegetables? Thank you so much for all the good recipe ideas Paula!

  5. I wanted to cook some of those wonderful comfort food recipes you gave us Paula. I am noticing that you don’t have the size of chicken you use for this recipe. 3-5 lb. ? I will let you know how mine turns out. It is a beautiful snowy day the Lord has made! Looking forward to eating this. Love, Susan

    1. Good question Susan, I don’t really think the size matters all that much. You will have more chicken if you go large. I’ve never paid attention but the next time I make this, I will and note it on the recipe.

  6. I love the clearer broth with your C and D. I love making C and D. Especially when it’s cold.

    Love your new header. It is new, right???

  7. It’s 10 degrees here tonight…. please send a few bowls up my way! Wow… I’m so impressed with the preparation and presentation. These look phenomenal… AND might I say, quite delicious and “comfort-food” good!

  8. Paula this looks delicious and very different from the chicken and dumplings I grew up with. I’ll be trying it soon.

  9. Christina Lee says:

    I thought the same thing when I heard of the weather coming this way! I immediately thought of chicken and dumplings! My best friend is currently in the hospital with her baby so I’m going to make some and take it to them! 🙂