Chicken and Dumplings, a Good Recipe

chicken and dumplings

The other day my in-laws care giver made a chicken and dumpling recipe out of a regular cook book and although I didn’t taste the chicken, (none left) I was told that it was very good and she also made a chicken pot pie with the left over chicken. I reheated it for use the next day and it was good, but again she had used a recipe from a cook book that required a lot of oil for the topping.

Chicken and dumplings was always my favorite but since we are getting older and nothing is good for you, we try and watch our calories.  So I looked up a recipe from years ago that I was given at the church. This recipe for Chicken and Dumplings is made from food storage items, so this is good for any emergency situation.

This recipe for chicken and dumplings uses items from your food storage:

Chicken soup recipe

  • 1 boiled chicken (you can use your home raised or canned)
  • 2 onions
  • 1Tablespoon salt
  • ¼ cup butter (you can use powdered or canned butter or leave it out)
  • ¼ cup flour

Cook the chicken, onion and salt until tender. Let cool for a ½ hour and remove the chicken.

Skim the fat from the broth. (Put pan in a larger pan of cold water until it starts jelling and remove fat.) You may have to change the water once to keep cold.

Remove meat from the bones while you’re waiting. In separate pan melt butter, add ¼ cup flour until thick, add 4 cups broth and add chicken, cook until thicken Use a large soup pan or Dutch oven.                                         .


  • 1 cup flour
  • ½ teaspoon salt
  • 11/2 teaspoon baking soda
  • ½ cup milk (made from your powdered milk)
  • 1 Tablespoon butter (you can use canned or powered butter, lard or oil)

Sift all dry ingredients together; add milk and butter to form dough. Drop the dumplings by spoonfuls into the cooked soup. Cook for 15 minutes or until the dumplings float to the top of the soup.

NOTE: If you’re short on time you can cook the chicken the day before and refrigerate over night. Before taking the chicken out of pot skim off all the fat on top and then remove chicken. Since you can use the same pot for cooking, just measure out 4 cups of broth {save any leftover} and use the same pot.

Preparedness  Mom

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