Preview: The Best Chicken and Rolled Dumplings with Egg Recipe will show you how to prepare a whole chicken with deliciously flavored broth to go with homemade flat dumplings.
If you like to make your chicken and dumplings from scratch, beginning to end, this recipe is your ticket to happiness. I’ve included easy directions for mixing the rolled dumplings in a food processor and rolling them out by hand. Don’t miss my easy trick for cutting them up.
Is it cold where you are?
If so, you must give these scratch Chicken and Flat Dumplings a try. I can think of no better way to chase away goosebumps, colds, or whatever else is ailing you.
If this recipe seems like too much trouble, don’t worry. The noodles don’t have to be perfect. Handmade equals character!
The broth is easy to prepare with an Instant Pot. You can also fix the broth ahead of time. It’s better that way so you can easily remove the fat layer from the chilled stock.
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:
How to mix dumpling dough in a food processor:
How to cut rolled dumplings with egg:
FAQ about Chicken and Dumplings:
Try cutting flour tortillas into squares. Or cut up some canned biscuits and drop them in the broth.
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 egg noodles.
Yes. Making noodles by hand is more time-consuming but just as tasty.
More recipes for an Instant Pot:
Instant Pot Refried Beans in 90 Minutes
Simple refried beans are cooked in the Instant Pot with no pre-soaking required.
Pork and Hominy Stew
A delicious way to use leftover roast pork with directions for making in an electric pressure cooker.
Bonnie's Carrot Casserole
Puréed carrots get a company-best treatment with a little butter, sugar and maple flavoring. You'll love the soufflé-like texture. An Instant Pot and food processor make assembly quick and easy but neither are essential.
Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.
p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Paula
Chicken with Rolled Dumplings (Instant Pot) Recipe
Ingredients
Chicken and Broth
- 1 4-5 pounds whole chicken
- 3 cups 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
Noodles
- 1 ½ cups all-purpose flour
- 1 large egg - beaten
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- 5 tablespoons water
Garnish
- 1 tablespoon fresh parsley - chopped
Instructions
Cooking a Whole Chicken and the Broth
- Clean chicken inside and out thoroughly.
- Place rack with handles into the bottom of Instant Pot. Then place chicken onto rack.
- Stir warm water and bouillon together. Pour over chicken.
- Sprinkle remaining ingredients over the chicken and set to cook on HIGH pressure for 35-40 minutes. (Use 40 minutes if chicken is 5 pounds.)
- 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.)
Dumplings
- Add all ingredients to a food processor (my preference) or use an electric mixer. Mixture may look like coarse cornmeal or could be soft dough depending on weather conditions, humidity, size of egg you used, etc. If 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.
- Cut dough into small strips and drop in boiling, rich chicken broth. Cover pot and simmer about 10 minutes. Add chicken and continue cooking until hot.
Video
Notes
Nutrition
Essentials
- French Wooden Rolling Pin 18" x 1.55" for Baking Pizza Pastry Dough, Pie Crust & Cookie – Kitchen Cuisine Utensil Smooth Tools Gift Ideas for Professional Bakers, Restaurants, Grandmas – MR. WOODWARE
Andrea
Sunday 17th of February 2013
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?
Paula
Sunday 17th of February 2013
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.
Erica
Friday 17th of August 2012
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?
Callahan
Friday 30th of September 2011
What temperature do you cook with on for the chicken in the dutch oven?
Susan
Sunday 14th of February 2010
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!
Susan
Thursday 11th of February 2010
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
Romaine
Thursday 11th of February 2010
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.