Chicken Dumpling Soup Texan Style

One of my favorite dishes to make when the weather is cooler. It doesn’t take long; it’s filling — something even the kids like to eat without any arguing.


  • 2 C. Chicken
  • ½ C. Celery
  • ½ C. Carrots
  • ½ C. Onions
  • 1 stick butter
  • ¼ Can Evaporate milk
  • 1 tbsp Parsley
  • 1 tbsp Basil
  • Dash Salt
  • Dash Pepper
  • 1 tbsp Creole Seasoning
  • 2 tsp Poultry Seasoning
  1. In a large pan boil chicken in water, I normally use leg quarters (cheaper). Now that the chicken has cooked for about an hour, I take out to cool.
  2. Next, I cut up the celery, carrots, onion add to the broth, let them cook till they get soft.
  3. When I have finished removing the meat from the bones, I add the meat, butter, and evaporated milk along with the spices basil, parsley, salt, pepper, creole, and poultry seasoning.
  4. Add water if more is needed.
  5. Stir let boil.


  • 2 C. Flour
  • 1 ½ Tbl. Baking Powder
  • Dash SaltDash Pepper
  • 1 tsp. Basil
  • 4 tsp. Butter
  • 2/3 Can Evaporated Milk
  1. In a bowl, add flour, baking powder, salt, pepper, basil, butter, evaporated milk. Mix well; then, I divide it into sections. I pat out on top of my floured cutting board. I cut into small pieces; then I place it into the boiling water. (I don’t like my dumplings thick)
  2. I let the dumplings cook for about 45 minutes.
  3. Then I turn off the stove, letting them sit for about 15 minutes till it cools a bit before serving, makes six bowls (depending on size).

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