Preview: Chicken with rolled dumplings will show you how to prepare a whole chicken with deliciously flavored broth to go with homemade 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 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!
Not only is the broth easy with an Instant Pot, but it can be prepared ahead of time. In fact, it’s better that way so you can easily remove the fat layer from the chilled stock if desired.
What can I use instead of making my own dumplings?
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.
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Hope to see you again soon! Paula
p.s. Questions? Email me: paula at saladinajar.com.
Perfect chicken and broth for homemade dumplings you can make in an Instant Pot
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour30 minutes
Chicken and Broth
1 4-5 pound chicken
3 cups of water
1 tablespoon chicken bouillon
1 tablespoon lemon juice
2 teaspoons lemon pepper seasoning
1 teaspoon onion flakes
1 teaspoon celery seed
1 teaspoon salt
1 1/2 cups flour
1 egg, beaten
1 tablespoon butter
1/2 teaspoon salt
5 tablespoons water
1 tablespoon parsley, chopped
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.)
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.
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.
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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?
Sunday 17th of February 2013
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.
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?
Friday 30th of September 2011
What temperature do you cook with on for the chicken in the dutch oven?
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!
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
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.