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Making classic chicken & dumplings with the Signature Table

Making classic chicken & dumpling with the Signature Table

There’s nothing better than a warm, hardy meal on a cold winter day. Today, Jolene Ketzenberger, Signature Table showed us how to make a classic meal of Chicken & Dumplings.


Serves 4

4- to 5-pound whole chicken (or similar weight of chicken parts, such as breasts and thighs)

2 bay leaves 

Chopped onion, carrots, celery if desired 

Salt and pepper

1 1/2 cups (200 g) flour 

2 1/2 teaspoons (13 g) baking powder

1 generous teaspoon (7g) salt

2/3 cup milk

2 eggs

Making classic chicken & dumplings with the Signature Table


In a wide stock pot or Dutch oven, boil either a whole chicken or parts with bay leaves (and onions/carrots/celery if desired) in plenty of water till done. Strain and season broth.

Take the chicken off the bone and add to the broth. Bring to a boil.

(If desired, use boxed broth and meat from purchased rotisserie chicken.)

In a medium mixing bowl, combine flour, baking powder and salt. Stir together the milk with the eggs and add to dry ingredients. Stir just until combined; mixture will be lumpy.

Drop mixture by spoonfuls onto boiling chicken broth.

Cover with a tight-fitting lid, reduce to a simmer and cook, without lifting lid, for 15-20 minutes.