Grandma's Chicken and Dumplings

A timeless comfort classic that combines tender chicken, savory broth, and pillowy dumplings in one hearty, soul-warming dish. This traditional recipe has been passed down through generations of Southern kitchens and delivers that unmistakable feeling of home with every spoonful.

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Course: Main Course

Cuisine: American, Southern

Keyword: Chicken and Dumplings, Comfort Food, Southern Recipe, Homestyle Cooking, One Pot Meal

Prep Time: 30

Cook Time: 1 20

Total Time: 1 50

Servings: servings

Calories: 385kcal

Equipment

Dutch Oven or Heavy-Bottomed Pot
Mixing Bowl
Pastry Blender (optional)

Ingredients

For the Chicken and Broth

1 whole chicken about 4-5 pounds, cut into pieces
2 large carrots chopped
3 celery stalks chopped
1 large yellow onion diced
3 cloves garlic minced
2 bay leaves
1 tsp dried thyme
8 cups chicken broth or water plus 2 bouillon cubes
salt and freshly ground black pepper to taste
2 tbsp fresh parsley chopped

For the Dumplings

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
3 tbsp cold butter
1 cup whole milk
1 tbsp fresh herbs optional

Instructions

Place chicken pieces in a large Dutch oven or heavy-bottomed pot. Add chopped carrots, celery, onion, garlic, bay leaves, and dried thyme. Pour in the chicken broth until everything is covered. Season with salt and pepper.
Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for about 45 minutes, or until the chicken is tender enough to fall off the bone.
Remove chicken pieces from the broth and set aside until cool enough to handle. Remove and discard skin and bones, then shred or cut the meat into bite-sized pieces. Return the chicken meat to the pot and bring the broth back to a simmer.
In a large bowl, combine flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in milk just until moistened. If using herbs, fold them in gently.
Drop dumpling dough by spoonfuls (about 2 tablespoons each) onto the simmering broth. Cover the pot tightly and cook for 15 minutes without lifting the lid.
Once dumplings are cooked through, sprinkle with fresh parsley, adjust seasoning if needed, and let stand for 5 minutes before serving.

Notes

For a lighter version, use boneless chicken breasts instead of a whole chicken. Gluten-free flour blend works wonderfully for the dumplings.

Adding a tablespoon of butter to the broth creates a silky richness that elevates the entire dish.

Don't overmix the dumpling dough! The key to cloud-like dumplings is handling the dough minimally.

Never lift the lid while dumplings are cooking - this drops the temperature and releases steam, resulting in dense dumplings.

This dish stays delicious for up to 4 days when refrigerated in an airtight container.

Nutrition

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