Grandma’s Chicken and Dumplings Recipe — The Soul-Warming, Comfort-in-a-Bowl Classic That Feels Like a Hug

 

There are few dishes as comforting as a steaming bowl of chicken and dumplings. This recipe captures the essence of old-fashioned, home-cooked love—tender chicken in a rich, savory broth, topped with fluffy, cloud-like dumplings that soak up all the delicious flavor. It’s a one-pot wonder that feels like a warm hug on a cold day, perfect for family dinners or whenever you need a little extra comfort.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6-8

Ingredients

For the Broth & Chicken:

• 1 whole chicken (3–4 lbs) or 4 cups shredded cooked chicken

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 medium onion, diced

• 2 cloves garlic, minced

• 8 cups water (or enough to cover the chicken)

• 2 sprigs fresh thyme or ½ tsp dried thyme

• 1 bay leaf

• Salt and black pepper, to taste

• 1 tbsp unsalted butter

For the Dumplings:

• 2 cups (240g) all-purpose flour

• 1 tbsp baking powder

• 1 tsp salt

• 1 cup (240ml) milk

• 2 tbsp unsalted butter, melted

• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the Chicken & Make the Broth

1. Place the whole chicken in a large Dutch oven or heavy-bottomed pot. Add the carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper.

2. Pour in enough water to cover the chicken (about 8 cups). Bring to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for 45–60 minutes, until the chicken is cooked through and tender.

3. Occasionally skim off any foam that rises to the top for a clearer broth.

Step 2: Shred the Chicken & Strain the Broth

1. Carefully remove the chicken from the pot and set it aside until it's cool enough to handle.

2. Strain the broth through a fine-mesh sieve into a large bowl, discarding the cooked vegetables and herbs. For a richer broth, you can reserve the carrots if they are still firm.

3. Shred the chicken, discarding the skin and bones. You should have about 4 cups of shredded meat.

Step 3: Build the Soup Base

1. Wipe the pot clean and melt 1 tablespoon of butter over medium heat.

2. Pour 6-7 cups of the reserved broth back into the pot (save any extra in case you need to thin the soup later).

3. Add the shredded chicken back to the pot and bring the broth to a gentle simmer.

Step 4: Make the Dumpling Dough

1. In a medium bowl, whisk together the flour, baking powder, and salt.

2. Create a well in the center and pour in the milk and melted butter. Stir with a spoon or fork until just combined. Do not overmix; the dough should be thick and slightly lumpy, like a wet biscuit dough.

Step 5: Cook the Dumplings

1. Once the soup is at a steady, gentle simmer (not a rolling boil), drop tablespoon-sized portions of the dumpling dough directly onto the surface of the simmering broth.

2. Cover the pot tightly with a lid and let the dumplings steam for 15-18 minutes. Do not lift the lid during this time—the steam is what cooks the dumplings and makes them light and fluffy.

3. The dumplings are done when they have puffed up and are cooked through.

Step 6: Serve and Enjoy

1. Gently stir the dumplings into the broth. They will break apart slightly, which helps to thicken the soup.

2. Taste and adjust seasoning with more salt and pepper if needed.

3. Ladle into deep bowls, garnish with fresh parsley, and serve immediately.

Tips for the Best Chicken and Dumplings

• For a Shortcut: Use a pre-cooked rotisserie chicken and 6 cups of high-quality chicken broth. Skip straight to Step 3.

• Don't Peek! Resisting the urge to lift the lid while the dumplings steam is crucial for achieving that perfect, fluffy texture.

• Dumpling Texture: The dough should be thick enough to be scooped. If it's too runny, add a little more flour; if too dry, add a splash more milk.

• Make it Creamy: For a richer, creamier broth, stir in a ¼ cup of heavy cream or a half-cup of whole milk at the very end, after the dumplings are cooked.