I remember my grandma’s kitchen filled with the smell of simmering chicken. Her chicken and dumplings recipe was simple but always hit the spot on cold days. If you’re looking for that easy, hearty meal, I’ll walk you through it step by step right here.
This version uses basic ingredients you likely have on hand. It serves four and takes about an hour total. Follow along, and you’ll get tender chicken in a rich broth with fluffy dumplings.
Grandma’s way keeps things traditional, but I’ll share tips later to make it your own. Let’s get to the recipe first so you can start cooking without delay.
How to Make Grandma’s Chicken and Dumplings
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Servings: 4
- Course: Main Dish
- Cuisine: American Southern
- Diet: Gluten-Optional (with adaptations)
Ingredients
- 2 pounds bone-in chicken thighs, skin removed for less fat
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups low-sodium chicken broth
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt, divided
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 bay leaf
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken thighs in a large pot with onion, carrots, celery, chicken broth, bay leaf, and half the salt. Add enough water to cover if needed.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 30 minutes until chicken is tender and cooked through.
- Remove chicken to a plate and let cool slightly. Shred the meat off the bones, discarding bones.
- Return shredded chicken to the pot. Increase heat to medium.
- In a bowl, mix flour, baking powder, remaining salt, and pepper. Cut in butter until crumbly, then stir in milk to form a soft dough.
- Drop spoonfuls of dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid, until dumplings are fluffy and cooked.
- Remove bay leaf, garnish with parsley, and serve hot.
Nutrition
- Calories: 550 kcal per serving
- Protein: 35 g
- Fat: 18 g
- Carbohydrates: 60 g
- Sugar: 5 g
- Fiber: 3 g
- Sodium: 850 mg
- Cholesterol: 120 mg
Cooking Method
The method starts with poaching the chicken to build a flavorful base. Simmering extracts juices from the bones, creating a natural stock. Dumplings steam directly in the broth, absorbing its taste without sogginess.
Keep the pot covered during the dumpling stage to trap steam. This ensures even cooking and light texture.
Tools Needed
- Large pot or Dutch oven
- Wooden spoon for stirring
- Mixing bowl for dough
- Measuring cups and spoons
- Fork for shredding chicken
Choosing Your Ingredients
Selecting the Best Chicken
Bone-in thighs give the richest flavor due to the marrow and connective tissue that break down during cooking. They stay moist better than breasts. If you prefer leaner meat, use skinless pieces, but add a bit more broth for depth.
Fresh, free-range chicken often tastes better and has higher nutrient levels, like more omega-3s. Avoid frozen if possible to prevent excess water in the pot.
Vegetables and Broth Basics
Onions, carrots, and celery form the mirepoix base, adding natural sweetness and aroma. Choose firm carrots for better texture after cooking.
Low-sodium broth keeps salt in check, letting you control seasoning. Homemade stock from scraps elevates the dish, but store-bought works fine—opt for organic to avoid additives.
Dumpling Dough Essentials
All-purpose flour provides structure, while baking powder creates lift through chemical leavening. Whole milk adds creaminess; skim works but may make dumplings denser.
Unsalted butter keeps fat balanced. If substituting oil, use neutral types like canola to maintain the mild flavor profile.
The Nutrition Behind Grandma’s Chicken and Dumplings
This dish balances protein from chicken with carbs from dumplings for sustained energy. The 35 grams of protein per serving supports muscle repair, especially after a long day.
Vegetables contribute fiber and vitamins—carrots offer beta-carotene for eye health, celery provides potassium for blood pressure control. At 550 calories, it’s filling without being heavy.
The broth delivers hydration and electrolytes like sodium, but watch portions if you’re on a low-salt plan. Overall, it aids weight management when paired with a salad, providing comfort with nutritional value.
The Story of Grandma’s Chicken and Dumplings
Chicken and dumplings trace back to early American settlers, with roots in European stews and Native American influences. In the South, it became a staple during the Great Depression for its affordability and use of scraps.
My grandma learned it from her mother in rural Tennessee, where it fed large families on lean budgets. Over time, it evolved from flat noodles to fluffy dumplings, reflecting regional tastes.
Today, it symbolizes home cooking across the U.S., often served at gatherings. Its simplicity honors thrift while delivering warmth.
Adapting for Your Diet
Gluten-Free Version
Swap all-purpose flour for a 1:1 gluten-free blend with xanthan gum. Use gluten-free broth to avoid hidden wheat. Dumplings may need extra liquid for binding.
Vegan Adaptation
Replace chicken with chickpeas or tofu for protein. Use vegetable broth and plant-based milk like almond in the dough. Add nutritional yeast for a savory boost.
Low-Fat and Dairy-Free Options
Remove butter and use oil sparingly. Choose dairy-free milk, such as oat, for the dough. Trim visible fat from chicken to drop calories further.
These changes keep the dish around 400 calories while maintaining flavor. Test small batches to adjust seasoning.
Common Mistakes and Expert Tips
A big error is overcrowding the pot, which lowers the temperature and makes dumplings gummy. Drop them in spaced out, and resist peeking while cooking.
Under-seasoned broth is another issue—taste before adding dumplings and adjust salt or herbs. For thicker gravy, mash some veggies against the pot side.
Tip: Shred chicken while warm for easier pulling. If broth boils too hard, dumplings toughen; maintain a gentle simmer. Store leftovers in airtight containers for up to three days.
Serving, Pairing, and Storage
Serve hot in bowls with a side of greens or cornbread for balance. Pair with herbal tea to cut richness, or a light white wine like Chardonnay.
For storage, cool completely before refrigerating. Reheat on the stove with a splash of broth to revive texture—microwaving works but can dry out dumplings.
Freeze portions in bags for up to two months. Thaw overnight and simmer gently. This keeps the meal fresh for busy weeks.
The Science of Chicken and Dumplings
Simmering collagen in chicken bones turns into gelatin, thickening the broth naturally. This Maillard reaction from browning onions adds depth through amino acid reactions.
Baking powder in dumplings releases carbon dioxide when wet and heated, creating bubbles for fluffiness. Temperature control is key—above 212°F, it evaporates too fast.
Fiber from veggies slows digestion, stabilizing blood sugar despite the carbs. This makes the dish satisfying without spikes.
Frequently Asked Questions
Can I make chicken and dumplings in a slow cooker?
Yes, cook chicken and veggies on low for 6 hours, then shred and add dumpling dough balls. Simmer covered for 30 more minutes. It tenderizes everything evenly.
Why are my dumplings tough?
Tough dumplings often come from overmixing the dough or boiling too vigorously. Mix just until combined and keep a low simmer for light results.
Is this recipe suitable for meal prep?
Absolutely. It reheats well and holds flavor for days. Portion into containers with broth to prevent drying out.
How do I make it spicier?
Add cayenne or hot sauce to the broth, or include diced jalapeños with the veggies. Start with 1/2 teaspoon and adjust to taste.
Can I use rotisserie chicken?
Yes, it saves time—just simmer veggies in broth for 20 minutes, then add shredded rotisserie and proceed with dumplings. Boost flavor with extra herbs.
What’s the difference between flat and drop dumplings?
Flat dumplings are rolled thin like noodles, while drop ones are spooned in for fluffier bites. Grandma’s style uses drop for ease and tenderness.
Does it freeze well?
It does, but freeze without dumplings or add fresh ones when reheating. Broth-based stews like this maintain quality up to two months frozen.
How many calories if I make it gluten-free?
A gluten-free version is similar at about 520 kcal per serving, depending on the flour blend. Check labels for exact values.