This version of Grandma’s Chicken and Dumplings is pure comfort food nostalgia. Simmering a whole chicken creates a deep, golden
broth that’s far richer than anything from a carton. The dumplings are the traditional drop style—soft, fluffy, and gently steamed rather than baked—giving them that signature cloud-like texture. Keeping the lid on while they cook is essential to ensure the dumplings stay light instead of heavy
Broth & Chicken
- Whole chicken (or 3–4 cups shredded) – 3/4 lbs
- Carrots, chopped – 2
- Celery stalks, chopped – 2
- Medium onion, diced – 1
- Garlic, minced – 2 cloves
- Water – 8 cups
- Fresh thyme – 2 sprigs
- Bay leaf – 1
- Unsalted butter – 1 tbsp
- Salt and black pepper – to taste
Dumplings
- All-purpose flour – 2 cups
- Baking powder – 1 tbsp
- Salt – 1 tsp
- Milk – 1 cup
- Unsalted butter, melted – 2 tbsp
Step 1: Prepare the Broth
Add the chicken to a large pot and cover with 8 cups of water. Stir in the carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 45–60 minutes, until the chicken is fully tender.
Baking Supplies Kit
Step 2: Shred the Chicken and Strain
Remove the chicken from the pot and let it cool slightly. Strain the broth into a large bowl, discarding the vegetables and herbs. Shred the chicken into bite-sized pieces, yielding about 4 cups.
Step 3: Return to the Pot
Melt 1 tablespoon of butter in the pot over medium heat. Add 6–7 cups of the strained broth along with the shredded chicken. Bring to a gentle simmer.
Step 4: Make the Dumpling Dough
In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter just until combined. The dough should be thick with a few lumps.
Onion Powder Seasoning
Step 5: Drop and Steam the Dumplings
Using a tablespoon, drop spoonfuls of dough into the simmering broth. Cover the pot tightly and let the dumplings steam for 15–18 minutes. Do not lift the lid—steam is essential for light, fluffy dumplings.
Step 6: Serve
Remove the lid and gently stir, allowing the dumplings to slightly thicken the broth. Garnish with fresh parsley and serve hot in deep bowls.