Grandma’s Country Chicken & Dumplings

A cozy, old-fashioned comfort meal with tender chicken, rich creamy broth, and fluffy homemade dumplings.

Ingredients

For the Chicken & Broth:

• 2 ½ lb (1.1 kg) bone-in, skin-on chicken thighs or mixed chicken pieces
• 8 cups chicken broth
• 2 cups water
• 1 medium yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme
• ½ tsp dried sage
• 1 tsp salt, or to taste
• ½ tsp black pepper
• 2 tbsp butter
• 2 tbsp all-purpose flour
• ¾ cup heavy cream
• 2 tbsp fresh parsley, chopped

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp cold butter
• ¾ cup whole milk
• 1 large egg
• 1 tbsp chopped fresh parsley, optional

Directions

1. Cook the Chicken:
   Place the chicken in a large Dutch oven or heavy pot. Add chicken broth, water, onion, carrots, celery, garlic, bay leaves, thyme, sage, salt, and pepper.

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 35–45 minutes, or until the chicken is completely tender and cooked through.

2. Shred the Chicken:
   Remove the chicken from the pot and let it cool enough to handle. Remove the skin and bones, then shred the meat into bite-sized pieces.

Strain the broth if desired, but keep the cooked vegetables. Remove the bay leaves.

3. Make the Creamy Base:
   Melt the butter in the same pot over medium heat. Sprinkle in the flour and whisk continuously for about 1–2 minutes.

Slowly pour in about 3 cups of the reserved chicken broth, whisking constantly to prevent lumps. Cook for 3–5 minutes until slightly thickened.

Stir in the heavy cream.

4. Add the Chicken:
   Return the shredded chicken, carrots, celery, and remaining broth to the pot. Bring the mixture to a gentle simmer. Taste and adjust salt and pepper.
5. Make the Dumpling Dough:
   In a large bowl, whisk together flour, baking powder, salt, and pepper.

Cut the cold butter into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.

Whisk together the milk and egg, then pour into the flour mixture. Stir just until a soft dough forms. Do not overmix.

Fold in parsley if using.

6. Drop in the Dumplings:
   Keep the chicken mixture at a gentle simmer. Using a spoon or small cookie scoop, drop portions of dough directly into the simmering broth.

Leave a little space between each dumpling because they will expand.

7. Cook:
   Cover the pot tightly and simmer over low heat for 15 minutes.

Do not lift the lid during the first 15 minutes. The trapped steam helps the dumplings become light and fluffy.

After 15 minutes, check one dumpling by cutting it in half. It should be cooked through in the center.

8. Finish:
   Gently stir around the dumplings without breaking them. Sprinkle with fresh parsley and serve hot.

Tips for Perfect Grandma-Style Dumplings

• Keep the dough slightly sticky and soft rather than adding too much flour.
• Do not overmix the dough or the dumplings can become tough.
• Keep the broth at a gentle simmer instead of a hard boil.
• Keep the lid closed while the dumplings cook.
• Bone-in chicken gives the broth much more flavor.
• For an extra-rich country-style gravy, add another ¼ cup heavy cream.
• A small pinch of poultry seasoning can be added for a classic Southern flavor.

Nut Information

• This recipe naturally contains no peanuts or tree nuts.
• Check chicken broth, flour, baking powder, and other packaged ingredients for allergen statements if cooking for someone with a nut allergy.
• For severe allergies, use certified nut-free products and prevent cross-contact with utensils and cookware.
• No nuts are required for the recipe.

Nutrition Information
Approx. per serving, based on 8 servings:

• Calories: 520
• Protein: 34 g
• Carbohydrates: 38 g
• Fat: 25 g
• Saturated Fat: 11 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 920 mg

Q/S

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: About 1 hour 35 minutes
Servings: 8
Difficulty: Easy to Moderate
Cuisine: American / Southern Comfort Food
Best Served: Hot, with extra black pepper and fresh parsley

Storage

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of chicken broth or milk. The dumplings will absorb some of the broth as they sit, so adding extra liquid helps restore the creamy consistency.