Search Recipes or Ingredients

Christina Miller's Chicken and Dumplings


Christina Miller has always lived in the past. Her passion for history began with her grandmother’s stories of 1920s rural southern Indiana. When Christina began to write fiction, she believed God was calling her to write what she knew: history. 

Bethany College of Missions graduate, pastor’s wife, and worship leader, she lives on the family farm with her husband of thirty years and Sugar, their talking dog. Learn more about Christina HERE.

Christina's Latest Book Release: Return to Sweetwater Cove 
The Erie Canal Brides Collection

The Reverend Josiah Wells is eager to come home to serve at Sweetwater Cove Church until he finds that the head deacon’s quirky wife has concealed Josiah’s identity from the congregation. When the community realizes the new minister was once the troubled young orphan who nearly destroyed their little village, a surge of controversy whips up trouble in the once-peaceful canal town. And pretty widow Betsy Bennett is the one most intent on dousing Josiah’s dream of repaying his long-ago debt to Sweetwater Cove. His biggest regret is the harm he’d caused Betsy’s late husband, Gilbert, when they were only twelve. So Josiah vows to make it up to Betsy—the girl who’d stolen his heart all those years ago—and to Little Gilly, her eight-year-old son. Although Josiah is confident that God has washed away his sins and granted him a new life, his past has left him believing he’s unworthy of love.

Betsy wants nothing more than to make the town worthy of the Marquis de Lafayette’s upcoming visit during his epic tour of the nearly finished Erie Canal. After all, the Marquis was commander over Sweetwater Cove’s soldiers at snowy Valley Forge and was her late husband’s hero. Perhaps, if she could give the Marquis a reception he’d never forget, she could finally free herself from her guilt over Gil’s death. But she doesn’t anticipate opposition from slick local businessman Maynard Swift. Josiah seems determined to stand by her side … and maybe even prove that God’s plan for her includes more than just a misty dream of love. Purchase the book HERE.

Christina's Chicken and Dumplings

1 whole chicken

1 diced onion, optional
1 teaspoon poultry seasoning
Salt and pepper to taste

Dumplings:
2 cups water
½ cup butter
4 cups white flour
1 tablespoon salt



Boil the chicken, onion, and poultry seasoning for at least an hour and a half. If you like your meat and onion “falling apart,” boil up to three hours. Remove meat to a platter and cover with an old towel to keep the meat moist. Reserve the broth.

In a medium saucepan, heat the water and butter. In a large bowl, stir together the flour and salt. When water/butter has boiled, pour it into the flour and stir very quickly to make dough. When dough has cooled enough for handling, dust a wooden board with flour and use a floured rolling pin to roll ¼ of the dough thin. Cut dumplings with a sharp knife or a pizza cutter. Repeat with remaining dough.

Bone the chicken and add to the broth. Season the broth with salt and pepper. If you want a soupier dish to serve in a bowl, use all the broth. If you want to put the chicken and dumplings on your plate, or place them atop mashed potatoes, just use about ¾ of the broth. Bring it to a boil. Drop dumplings one by one into the broth as you get them rolled out. To make them ahead, lay them in single layers on cookie sheets, with waxed paper between each layer, and freeze. No need to thaw them before dropping.