Grandma’s Chicken and Dumplings Recipe
This Grandma’s Chicken and Dumplings is the ultimate “hug in a bowl.” By simmering a whole chicken, you create a liquid gold broth that far surpasses anything from a carton. The dumplings are the “drop” variety—pillowy, cloud-like biscuits that steam right on top of the broth. The secret is the lid; keeping it closed allows the steam to cook the dumplings through until they are light and airy rather than dense and gummy.
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Grandma’s Chicken and Dumplings
Ingredients:
| THE BROTH & CHICKEN | AMOUNT |
| Whole chicken (or 4 cups shredded) | 3/4 lbs |
| Carrots, chopped | 2 |
| Celery stalks, chopped | 2 |
| Medium onion, diced | 1 |
| Garlic, minced | 2 cloves |
| Water | 8 cups |
| Fresh thyme | 2 sprigs |
| Bay leaf | 1 |
| Unsalted butter | 1 tablespoon |
| Salt & black pepper | To taste |
| THE DUMPLINGS | AMOUNT |
| All-purpose flour | 2 cups |
| Baking powder | 1 tablespoon |
| Salt | 1 teaspoon |
| Milk | 1 cup |
| Unsalted butter, melted | 2 tablespoons |
How To Make Grandma’s Chicken and Dumplings:
Step 1: Simmer the Chicken: In a large Dutch oven, place the chicken and cover with the 8 cups of water. Add the carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45/60 minutes until the chicken is tender.
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Step 2: Shred and Strain: Remove the chicken to a plate to cool. Strain the broth through a fine-mesh sieve into a large bowl. Discard the skin, bones, and boiled aromatics. Shred the meat into bite-sized pieces (you should have about 4 cups).
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Step 3: Rebuild the Pot: Wipe out your pot and add the 1 tablespoon of butter over medium heat. Pour in 6/7 cups of your homemade broth and add the shredded chicken. Bring this to a very gentle simmer.
Step 4: Mix the Dough: In a medium bowl, whisk the flour, baking powder, and salt. Stir in the 1 cup of milk and the 2 tablespoons of melted butter. Mix until just combined—the dough should be thick and slightly lumpy.
Step 5: The Drop and Steam: Using a tablespoon, drop dollops of dough onto the surface of the simmering broth. Cover tightly with a lid. Steam for 15/18 minutes.
IMPORTANT: Do not lift the lid during this time! The trapped steam is what makes the dumplings rise and stay fluffy.
Step 6: Finish and Serve: Remove the lid and gently stir. The dumplings will slightly thicken the broth as they move. Garnish with fresh parsley and serve in deep bowls while piping hot.
