Chicken and Rolled Egg Dumplings with Homemade Broth

This chicken and rolled egg dumplings recipe starts with a whole chicken to create a flavorful homemade broth and tender shredded meat. The dumplings are the rolled kind—made with eggs and flour, rolled thin, and cut into strips before simmering in the broth.

You can cook the chicken in an Instant Pot to shorten the process or simmer it on the stovetop the traditional way. Either method produces a comforting bowl of chicken and dumplings made completely from scratch.

6 servings

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

Prep Time 45

Cook Time 45

Total Time 1 30

Ingredients

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

Noodles

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

Garnish

1 tablespoon fresh parsley - chopped

Instructions

Cook the Chicken and Broth: Clean 1 4-5 pound whole chicken and place it on a rack inside the Instant Pot. Add 3 cups water mixed with 1 tablespoon chicken bouillon paste. Sprinkle with 1 tablespoon lemon juice, 2 teaspoons lemon pepper seasoning, 1 teaspoon dried onion flakes, 1 teaspoon celery seed, and 1 teaspoon salt. Pressure cook on HIGH for 35–40 minutes (use 40 minutes if chicken is 5 lbs). Let pressure release naturally for 15 minutes.
Stovetop method: Cover with water in a Dutch oven and simmer for 1 hour, or until chicken reaches 180°F in the thigh.
Remove chicken, cool slightly, and shred into bite-size pieces. Strain broth and set aside. Chill if you want to skim fat.
Make the Dumpling Dough: Combine 1½ cups all-purpose flour, 1 large egg, 1 tablespoon butter, ½ teaspoon salt, and 5 tablespoons water in a food processor or bowl. Mix until dough forms a ball. If too dry, add water a few drops at a time. Flatten into a disc, cover, and let rest 10 minutes.
Roll and Cut Dumplings: Roll dough thin on a floured surface and let dry 15–20 minutes. Cut dough into diamonds or squares with a pizza cutter or knife. (See pictures in post.) 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.
Cook the Dumplings and Finish: Bring broth to a boil using the Instant Pot’s Sauté setting or a pot on the stove. Drop in dumplings, cover, and simmer 8–10 minutes until tender. Stir in shredded chicken and garnish with fresh parsley.

Notes

Leftovers:

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.
Cool completely, then freeze in a shallow container for best texture when reheated.

Nutritional Information