rolled chicken and dumplings

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 304.7
  • Total Fat: 4.4 g
  • Cholesterol: 38.2 mg
  • Sodium: 1,947.5 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 26.1 g

View full nutritional breakdown of rolled chicken and dumplings calories by ingredient
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Old fashion rolled buttermilk dumplings in a rich chicken soup. It takes a while to make but it's worth it. Old fashion rolled buttermilk dumplings in a rich chicken soup. It takes a while to make but it's worth it.
Number of Servings: 18


    Roasting Chicken, 1 chicken
    Chicken Broth, 120 fl oz
    Onions, raw, 1 large
    Carrots, raw, 1 cup, chopped
    Celery, raw, 1 cup, diced
    Flour, white, 6 cup
    Baking Powder, 9 tsp
    Baking Soda, 1.5 tsp
    Garlic powder, 3 tbsp
    Salt, 1.5 tsp
    Buttermilk, lowfat, 3 cup


Cut up chicken and place in a large stock pot. Brown skin on all sides. Add chicken broth and chopped vegetables. Bring to a slow boil and allow to cook for two hours. Remove chicken from pot and pick out the bones. Return meat to the pot and allow to simmer while making the dumplings. Combine flour, baking soda, salt, garlic powder and baking powder and sift together at least three times until thoroughly blended. Stir in the buttermilk and mix until a soft dough forms. Turn out onto a well floured board and kneed until no longer tacky, adding more flour as needed. Roll dough out to about a 1/4 inch thickness and cut into two inch squares. Remove chicken and vegetables from stock pot and keep warm. Bring broth to a slow boil. Drop 1/3 of the dumplings into pot and cook for 12 minutes or until they float to the top of pan. Remove from pan and keep warm. Repeat with remaining dumplings. Return chicken, vegetables and dumplings to the broth and serve. Makes 12 to 18 servings. If reducing recipe still use a whole chicken.

Number of Servings: 18

Recipe submitted by SparkPeople user FLOWERLADY121.

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