Chicken and Dumplings

 

A recipe filled with love and tradition. There are certain recipes that transcend the simple act of cooking and become something much more—a connection to the past, a comfort in the present, and a gift to the future. For me, that dish is my grandma’s chicken and dumplings. It wasn’t just a meal; it was an experience, a warm embrace in a bowl that symbolized family, love, and the kind of home-cooked goodness that only a grandmother can provide.

I can still remember the way her kitchen smelled when she was making it—a rich aroma of slow-simmered chicken, buttery dumplings, and a broth so comforting it could soothe any worry away. Whether it was a chilly winter evening, a family gathering, or just a regular Sunday dinner, her chicken and dumplings were always the highlight of the table.

In this post, I want to share not just the recipe, but the story behind it—the memories, the traditions, and the little tricks she used to make it perfect every time. I hope that by the end of this, you’ll feel inspired to bring this dish into your own home, just as my family has done for generations.

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Grandma’s Classic Chicken and Dumplings Recipe

Now, let’s get into the heart of it—the recipe itself. It’s simple, made with ingredients you likely already have in your kitchen, but the key is in the technique and the care put into each step.

Ingredients

For the broth:

• 1 whole chicken (about 4-5 lbs)
• 5 cups of broth
• 3 teaspoons salt
• 1 tablespoon black pepper

For the dumplings:

•  1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons butter, softened

Optional:

• ½ cup heavy cream (for a richer broth)
• Chopped fresh parsley for garnish

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Step 1: Making the Broth for chicken and dumplings:

The base of grandma’s chicken and dumplings was always a rich, homemade broth. Store-bought broth can work in a pinch, but nothing beats the deep, comforting flavor of a broth made from scratch.

1. Prepare the Chicken – In a crockpot, place the whole chicken and add the water salt, pepper.

2. Simmer Low and Slow – Bring the water to a gentle boil, then reduce the heat to low and let it cook on low for 6 to 8 hours or high for 3 to 4 hours. The chicken should be fall-apart tender, and the broth should be full of flavor.

3. Strain and Shred – Once the chicken is cooked, carefully remove it from the pot and let it cool slightly. Strain the broth to remove any solids, then return the liquid to the pot. Shred the chicken into bite-sized pieces, discarding the skin and bones.

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Step 2: Making the Dumplings

Grandma always insisted that the dumplings be soft and fluffy, never dense or chewy. Her secret? A light hand when mixing and just the right ratio of ingredients.

1. Mix the Dough – In a medium bowl, whisk together the flour and salt. Add one egg, softened butter and stirring until just combined. Be careful not to overmix; a slightly shaggy dough is okay.

2. Form the Dumplings – Using a rolling pin, roll out till about1/4″ thickness.

3. Cut them into strips. With a pizza cutter cut them in thin strips and let them set for about 5 minutes..

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Step 3: Bringing It All Together

Heat 5 cups of chicken broth and 4 tablespoons of butter in a pan on the stove over medium high heat. When the broth comes to a boil drop the dumplings in one at a time. Turn down the heat to low and simmer for about 15 to 20 minutes or until the dumpling are soft and not chewy. Add the shredded chicken into the pot and let cook for a few minutes. Add salt and pepper to your preference.

Serve hot, garnished with freshly chopped parsley if desired. And there you have it—grandma’s perfect chicken and dumplings, ready to warm your soul.

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Tips and Tricks from Grandma’s Kitchen

• Don’t rush the broth – Letting it simmer slowly is what develops the deep, rich flavor. If you have time, cook it even longer for an even better taste.
• Use homemade dumplings – Store-bought biscuits might be tempting but making them from scratch gives the dish a much better texture and flavor.
• Avoid overmixing the dough – This is key to getting soft, pillowy dumplings instead of tough ones.
• Customize to your taste – Some people like their broth thicker, almost like a stew, while others prefer a thinner soup. If you want it thicker, you can mix a little flour with water and stir it into the broth before adding the dumplings. You can also add a can of cream of chicken soup for extra flavor.

Chicken and Dumplings: – YouTube

 

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More Than Just a Meal

Every time I make this dish, I feel like I’m keeping a piece of my grandma’s legacy alive. Cooking it brings back memories of her standing by the stove, humming a tune, and ladling out bowls of pure comfort.

Food has a way of connecting us to the past, and this recipe is my way of holding onto those cherished moments. Now, I pass it on to you, hoping that you’ll make it in your own kitchen, share it with your loved ones, and create new memories around the table.

So the next time you’re in need of a little comfort, or just want to taste something truly special, give grandma’s chicken and dumplings a try. I promise—it’s more than just a meal. It’s a warm hug from the past, a delicious reminder that love, family, and good food always go hand in hand.

Let me know if you try this recipe! I’d love to hear your thoughts and any family traditions you have when it comes to cooking comfort food.

If you would like my recipe for sourdough chocolate blueberry cinnamon rolls, click here.