Grandma’s Classic Chicken and Dumplings
This comforting, old-fashioned recipe yields tender chicken and fluffy dumplings in a rich, savory broth. It’s the kind of meal that warms you from the inside out.
Ingredients
For the Stew:
· 1 whole chicken (3-4 lbs) or 2 lbs bone-in chicken pieces
· 3 quarts water
· 1 large onion, chopped
· 3 carrots, peeled and chopped
· 3 celery stalks, chopped
· 2 bay leaves
· 1 tsp salt (plus more to taste)
· 1/2 tsp black pepper
· 1/2 tsp dried thyme
· 1/4 cup all-purpose flour (for thickening)
For the Dumplings:
· 2 cups all-purpose flour
· 1 tbsp baking powder
· 1 tsp salt
· 1/2 tsp black pepper
· 1/4 cup cold butter, cubed
· 3/4 cup milk (or buttermilk for extra tang)
Optional:
· 1 cup frozen peas (added at the end)
· Chopped fresh parsley for garnish
Instructions
- Cook the Chicken: In a large pot or Dutch oven, combine chicken, water, onion, carrots, celery, bay leaves, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 1-1.5 hours until chicken is tender.
- Shred Chicken: Remove chicken from broth and let cool slightly. Discard skin and bones, then shred meat into bite-sized pieces. Strain broth and return to pot (you should have about 8 cups; add water if needed).
- Thicken Broth: Bring broth to a simmer. In a small bowl, whisk 1/4 cup flour with 1/2 cup cold water until smooth. Slowly whisk into simmering broth. Cook for 5 minutes until slightly thickened.
- Make Dumpling Dough: While broth simmers, combine flour, baking powder, salt, and pepper in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until dough comes together (don’t overmix).
- Add Chicken and Dumplings: Return shredded chicken to pot. Drop dumpling dough by tablespoonfuls onto simmering stew. Cover tightly and simmer for 15-18 minutes—do not lift lid during this time.
- Finish: If using peas, scatter over top and let sit covered for 2 minutes. Garnish with parsley and serve hot.
Tips from Grandma’s Kitchen:
· The key to fluffy dumplings is keeping the lid on while they steam—no peeking!
· For richer flavor, use a combination of chicken broth and water.
· Leftovers thicken as they sit; thin with a little broth when reheating.
Serve this classic comfort food with a simple green salad or steamed greens. Serves 6-8.