Chicken & Dumplings

Contributed by Helen Brock, courtesy of Springer Mountain Farms.


  • 1 Springer Mountain Farms whole chicken
  • 2 quarts water
  • 3 tsp salt
  • ¼ tsp pepper
  • 1 cup onion, chopped
  • ½ cup celery, chopped
  • 1 clove garlic, minced
  • 8 oz. sour cream
  • 2½ cups flour
  • 3 eggs
  • ½ cup water
  • 2 tsp salt


Set the EGG for direct cooking at 325°F/163°C.

Combine chicken, water, salt and pepper in Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 hour. Remove chicken pieces; cut chicken into bite-size pieces, discarding skin and bones. Return chicken to broth along with onion, celery and garlic.

Cook 20 minutes. Add sour cream.

Combine flour, eggs (well beaten), water and 2 teaspoons salt and beat until batter is smooth. Drop batter by 1/2 teaspoon into boiling pot. Cover and simmer 15 minutes.

Serving suggestion: serve in soup bowl with homemade biscuits.


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