This version of Grandma’s Chicken and Dumplings is pure nostalgia. Simmering a whole chicken creates a rich, golden broth that’s far better than anything from a carton. The dumplings are the classic “drop” style—light, pillowy, and cooked by steam rather than baked—giving them that perfect cloud-like texture. The key is keeping the lid on while cooking so the dumplings stay airy instead of dense.
Ingredients
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 & 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
Instructions
Step 1: Make the Broth
Place the chicken in a large pot and cover with 8 cups water. Add carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer for 45–60 minutes until the chicken is tender.
Step 2: Shred Chicken & Strain Broth
Remove the chicken to cool. Strain the broth into a large bowl, discarding the solids. Shred the chicken into bite-sized pieces (about 4 cups).
Step 3: Reassemble the Pot
Melt 1 tbsp butter in the pot over medium heat. Pour in 6–7 cups of the homemade broth and add shredded chicken. Bring to a gentle simmer.
LOOK NEXT
