I’m so excited to share this recipe for grandma’s chicken and dumplings with you. This dish has been a staple in our family for generations, and I’m thrilled to pass it down to the next generation.
The first time I made this recipe, I was amazed by how tender and flavorful the chicken was, and the fluffy, pillowy dumplings were a game-changer. My kids love it when I make this for dinner, and it’s always a hit at family gatherings.
There’s something special about a warm, comforting bowl of homemade chicken and dumplings that just makes you feel good inside. As a busy mom, I appreciate how easy it is to make this recipe in large quantities, perfect for feeding a crowd or sending leftovers to school with my kids.
Plus, it’s an excellent way to use up leftover chicken or vegetables, reducing food waste and saving me money on grocery bills. One of the things I love most about this recipe is the way the tender chicken and soft dumplings melt together in your mouth, releasing all those savory flavors.
It’s truly a taste sensation! And let’s not forget about the health benefits – this dish is packed with protein, fiber, and vitamins from the vegetables used in the broth.
As an added bonus, using homemade broth instead of store-bought broth reduces sodium intake significantly. Now that I’ve convinced you to give this recipe a try, let me walk you through how grandma originally made it.
Grandma’s Chicken and Dumplings
4.8 from 1587 votes
This classic comfort food features tender chicken simmered in a rich, creamy broth with fluffy dumplings. It’s a hearty, warming dish perfect for family dinners on cold evenings.
1Place chicken pieces in a large Dutch oven and cover with chicken broth.
2Bring to a boil over high heat, then reduce heat to low and simmer, skimming any foam that rises, for 20 minutes until chicken is cooked through and tender.
3Remove chicken from pot and set aside to cool slightly.
4When cool enough to handle, shred the meat, discarding skin and bones.
5Set shredded chicken aside.
6Add carrots, celery, onion, garlic, thyme, and bay leaf to the broth.
7Bring to a simmer over medium heat and cook for 10 minutes until vegetables are tender.
8Season with salt and pepper.
9While vegetables cook, make dumplings.
10In a mixing bowl, whisk together flour, baking powder, and salt.
11Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
12Stir in milk just until a soft dough forms.
13Drop spoonfuls of dumpling dough onto the simmering broth, spacing them evenly.
14Cover the pot tightly and cook over low heat for 15 minutes without lifting the lid.
15The dumplings should be puffed and cooked through.
16Gently stir in the shredded chicken and heat for 2 to 3 minutes until warmed through.
For a thicker broth, mix 2 tablespoons cornstarch with 1/4 cup cold water and stir into the simmering broth before adding dumplings. Do not lift the lid while dumplings are cooking to ensure they steam properly.
Watch Video Of How Grandma’s Chicken and Dumplings Works
Grandma’s chicken and dumplings recipe is always a good idea for any occasion – whether you’re feeding a crowd at a family gathering or just need something comforting on a weeknight dinner plan. One of my favorite ways to serve leftovers is by portioning them into individual containers and freezing them for future meals.
Simply thaw overnight in the fridge or reheat quickly on the stovetop when needed. This recipe also makes an excellent base for creative variations: add some diced veggies like carrots or peas for added color and nutrition; swap out chicken for turkey or pork if desired; try different herbs like thyme or rosemary for unique flavor profiles; or experiment with different types of starches like potatoes or sweet potatoes for added texture.
❓ Frequently Asked Questions About Grandma’s Chicken and Dumplings
What type of chicken is best for making chicken and dumplings?
For this recipe, you can use either boneless skinless chicken breasts or thighs – both work equally well. If you prefer white meat, go with breasts; if you prefer darker meat with more flavor, choose thighs.
Can I use store-bought broth instead of homemade broth?
While store-bought broth will get the job done, making your own broth from scratch elevates the entire dish to a new level of flavor. Plus, using homemade broth allows you to control sodium intake by omitting any high-sodium ingredients found in commercial broths.
How do I achieve fluffy dumplings instead of dense ones?
To ensure light-as-air dumplings every time, make sure not to overmix the dough after adding the flour – stop mixing once it comes together in a shaggy mass. Then gently fold in the butter until just combined before kneading until smooth and elastic.
Can I substitute gluten-free flours for regular all-purpose flour?
While it’s technically possible to make gluten-free dumplings using alternative flours like almond or coconut flour, these will yield different textures and results than traditional all-purpose flour-based dumplings. If you’re looking for gluten-free options, consider experimenting with rice-based or corn-based flours instead.
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