Chicken and Dumplings

Published on
November 16, 2023 at 12:45:31 PM PST November 16, 2023 at 12:45:31 PM PSTth, November 16, 2023 at 12:45:31 PM PST

Submitted by: Cathy Drummond, Public Funds Sales Representative

The Mission Family is excited to share with you their favorite recipes! Each month we will be featuring a recipe submitted by a Mission team member. We hope you enjoy! Did you make the recipe? Share your pictures using #MissionFamilyRecipes


  • 1 fryer, cut in pieces or 2 chicken breasts and 5 thighs with skin on
  • Better than Bouillon Chicken Base to taste
  • 1 onion chopped
  • ½ cup carrots, chopped
  • ½ cup celery, chopped
  • 2 garlic cloves minced
  • Water
  • 3 cups all-purpose flour, sifted
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 4 Tbsp. Crisco, solid
  • 3 eggs
  • ½ cup ice water


  1. Combine chicken, chicken base, onion, carrots, celery, and garlic in a large pot. Cover the ingredients with water. Bring to a boil.
  2. Reduce heat to a simmer and cook until the chicken is tender.
  3. To make the dumplings, mix together flour, baking powder, salt. Cut in the Crisco with a pastry cutter. Blend in eggs and ice water.
  4. Mix to produce a soft sticky dough. Place dough on floured surface and knead until it sticks together. Roll out to ¼" thickness. Cut into 1” strips. Then cut into 18" x 1" pieces.
  5. After the chicken is cooked, remove the chicken from the broth. Season broth with additional chicken base, salt, and pepper as needed.
  6. Drop pieces of dough in simmering broth one at a time.
  7. Simmer for 12 – 15 minutes.
  8. Debone the chicken and add it back to the pot.

Download the recipe in a PDF!