grandma’s chicken and dumplings recipe

The Best grandma’s chicken and dumplings recipe

Grandma’s Classic Chicken and Dumplings

4.5 from 921 votes

A comforting, creamy chicken and dumplings recipe with tender chicken and fluffy dumplings, perfect for a cozy family meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken breasts or thighs
• 2 tbsp butter
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup chicken broth

For the Dumplings

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cold water
• 1/4 cup milk
• 1 tbsp melted butter

For the Sauce

• 1 cup chicken broth
• 1/2 cup heavy cream (or half-and-half)
• 1 tbsp cornstarch
• 1 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). In a large pot, melt butter over medium heat. Add chicken, thyme, rosemary, and chicken broth. Season with salt and pepper. Cook until chicken is fully cooked (about 15-20 mins), then shred the chicken with forks.
2. 2
   In a separate bowl, mix flour, baking powder, and salt. Gradually add cold water and milk, then stir in melted butter until a dough forms. Roll out dough to about 1/4-inch thickness.
3. 3
   While chicken cooks, mix chicken broth, heavy cream, cornstarch, flour, garlic powder, and onion powder in a saucepan. Simmer for 5 minutes until thickened.
4. 4
   Cut dumpling dough into 1-inch circles. Drop dumplings into the chicken pot using a dropper or spoon. Cover pot with a lid and simmer on low heat for 15 minutes.
5. 5
   Remove lid, stir in the sauce, and simmer for another 10 minutes until dumplings float to the top. Serve hot.

🔧Equipment

• Large pot
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Oven
• Dumpling dropper or spoon
• Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 35g

📝Notes

• For extra fluffiness, chill the dumpling dough for 30 minutes before rolling.
• Substitute chicken broth with vegetable broth for a vegetarian version.
• Adjust salt levels to taste, as broth can vary in saltiness.

❓ Frequently Asked Questions About Grandma’s Chicken and Dumplings

What is the secret to making the dumplings fluffy and light in Grandma’s Chicken and Dumplings?

The secret lies in using chilled lard (or butter) for the dough—it creates a tender crumb. For extra fluffiness, fold in 1–2 tbsp cold water after kneading, and let the dough rest for at least 30 minutes before rolling. Also, not overworking the dough and using a lightly greased rolling pin helps maintain airiness.

Why does my recipe turn out soupy instead of creamy and rich?

A few common issues cause this:
1. Overcooking the chicken—simmer gently until tender (about 20–25 mins) and remove it before adding broth to avoid thinning the soup.
2. Not enough fat—ensure you’re using lard or butter (at least ½ cup) for richness; vegetable oil won’t add depth.
3. Too much liquid—check broth levels and adjust with cornstarch slurry (1 tsp cornstarch + 2 tbsp cold water) if needed to thicken.
4. Skipping the roux—a butter-lard roux (3:1 ratio) is key for a velvety base.

Can I substitute lard for butter in the dough, and if so, what’s the ratio?

Yes! Use 1 part lard to 3 parts flour (or 1 cup lard to 3 cups flour) for the dumpling dough. Lard keeps the dumplings tender and flaky, while butter adds a slight richness. If using butter, add 1 tbsp extra shortening to mimic lard’s fat content.

How do I keep the dumplings from sinking to the bottom of the pot?

To prevent sinking:
1. Use a slotted spoon to lift dumplings carefully—avoid stirring with a wooden spoon, which can break the dough.
2. Cook in batches if the pot is crowded; let them rise and cook separately.
3. Simmer gently—a rolling boil can cause them to break. Maintain a gentle simmer with a lid slightly ajar.
4. Add a splash of milk or cream (½ cup) to the pot after dumplings are in (not before) to help them float.

What’s the best way to store leftovers, and how long will they last?

For short-term storage (up to 3 days):
– Let the soup cool, then transfer to an airtight container and refrigerate.
– Reheat on the stove over low heat, stirring occasionally, until hot through. Avoid boiling to preserve texture.
For long-term storage (freezing):
– Cool completely, then freeze in a single layer on a tray before transferring to a freezer bag. Thaw overnight in the fridge before reheating. Freezes well for up to 3 months. To reheat, thaw, then simmer on low with a splash of water to restore creaminess.