Grandma’s Chicken and Dumplings

Here’s a from-scratch, old-school Grandma’s Chicken and Dumplings recipe—no shortcuts, no canned stuff, just cozy magic.

🐔 Grandma’s Chicken and Dumplings (Old-Fashioned)

⏱ Time

Prep: 20 minutes
Cook: about 1½–2 hours
Serves: 4–6

🛒 Ingredients

For the Chicken & Broth

1 whole chicken (3–4 lbs), cut into pieces
(or 3–4 lbs bone-in thighs & breasts)
10–12 cups water
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, smashed
2 tsp salt (start with 1½, adjust later)
1 tsp black pepper
1 tsp poultry seasoning (or thyme)
1 bay leaf

For the Dumplings (Old-School Style)

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
2 tbsp butter or shortening
¾ cup milk (plus a splash if needed)

Optional (but very Grandma-approved)

2 tbsp butter (for richness at the end)
Fresh parsley or black pepper for serving

👩‍🍳 Step-by-Step Directions

Step 1: Make the Broth

Place chicken in a large pot or Dutch oven.
Add water until chicken is fully covered.
Add onion, carrots, celery, garlic, salt, pepper, poultry seasoning, and bay leaf.
Bring to a gentle boil over medium-high heat.

👉 Once boiling, lower to a simmer, cover partially, and cook for 60–75 minutes, until chicken is very tender.

Step 2: Shred the Chicken

Carefully remove chicken from the pot and place on a plate.
Let it cool slightly, then remove skin and bones.
Shred or chop chicken into bite-size pieces.
Set aside.

👉 Taste the broth now—this is where the soul lives. Adjust salt if needed.

Step 3: Make the Dumpling Dough

In a bowl, whisk together flour, baking powder, and salt.
Cut in butter or shortening with a fork or fingers until crumbly.
Stir in milk until a soft dough forms.

👉 Dough should be thick but not dry—add a splash of milk if needed.

Step 4: Roll & Cut Dumplings

Lightly flour a clean surface.
Roll dough out to about ⅛–¼ inch thick.
Cut into strips or squares (rustic is perfect—Grandma never measured).

Step 5: Cook the Dumplings

Bring broth back to a gentle boil.
Drop dumplings in one at a time, stirring gently so they don’t stick.
Lower heat to a simmer.
Cover and cook for 15–20 minutes.

🚫 Do NOT lift the lid while dumplings cook—they need steam to fluff up.

Step 6: Finish the Dish

Return shredded chicken to the pot.
Add butter if using.
Simmer uncovered for 5–10 minutes until thick and cozy.

👉 If broth is too thin, simmer longer. Too thick? Add a little warm water or broth.

🥄 How It Should Look & Taste

Broth: creamy from the dumplings (not heavy cream)
Dumplings: soft, slightly chewy, not doughy
Flavor: rich, savory, deeply comforting

💡 Grandma Tips

Never rush the broth—that’s where the flavor comes from.
Bone-in chicken = better taste.
Leftovers are even better the next day.
Serve with cracked black pepper and maybe some buttered biscuits on the side 😌