Old-Fashioned Chicken and Dumplings (Just Like Granny Made)

This is the kind of recipe that smells like Sunday afternoon, sounds like a creaky screen door, and tastes like a hug from your grandma. Old-fashioned chicken and dumplings isn’t just a meal — it’s a whole mood.

And listen, I’m not talking about some watered-down soup with floppy biscuit bits floating around. We’re doing the real deal here — thick, creamy broth, tender chicken, and soft, fluffy dumplings made from scratch. It’s cozy in a bowl. No shortcuts, no shame.

Ready to feel like you’re back in Granny’s kitchen (without the lace curtains and ceramic rooster)? Let’s go.

What Makes It So Awesome?

Aside from the obvious comfort food magic, this dish has a few secret weapons:

• Hearty, from-scratch dumplings that soak up all that rich, homemade broth goodness
• Tender chicken that practically melts in your mouth
• No canned soup nonsense — you’re better than that
• It feeds a crowd and still somehow makes everyone ask for seconds

Plus, this is one of those recipes that tastes even better the next day. If you have leftovers, that is. (Spoiler: you won’t.)

Ingredients You’ll Need

For the chicken and broth:

• 1 whole chicken (3 to 4 lbs), cut into parts
• 10 cups water (yes, really)
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 medium onion, peeled and halved
• 2 cloves garlic, smashed
• 2 tsp salt
• 1 tsp black pepper
• 2 bay leaves

For the dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup unsalted butter, cold and cubed
• 3/4 cup whole milk

For finishing:

• 1/2 cup heavy cream (optional, but amazing)
• Extra salt & pepper to taste
• Fresh parsley for garnish (if you’re feeling fancy)

Instructions: Chicken First, Dumplings After

Step 1: Make the Broth

Toss your chicken pieces, veggies, seasonings, and bay leaves in a big ol’ pot. Cover with water and bring it to a boil. Once it’s boiling, reduce to a simmer and let it cook for 1.5 to 2 hours. Skim off the foam if you’re feeling responsible.

Step 2: Shred the Chicken

Take the chicken out, let it cool a bit, then shred the meat. Toss the bones, skin, and any sad little bits. Strain the broth and return it to the pot.

Step 3: Make the Dumplings

In a bowl, mix flour, baking powder, and salt. Cut in the butter until the mixture looks like coarse crumbs. Add the milk and stir just until combined. Don’t overmix unless you enjoy chewy regret.

Step 4: Bring on the Dumplings

Bring the broth to a simmer. Drop spoonfuls of the dumpling dough into the pot. Keep them small — they puff up! Cover the pot and simmer (no peeking!) for 15 minutes.

Step 5: Finish It Up

Stir in the shredded chicken and heavy cream if using. Taste and adjust seasoning. If it tastes like it needs salt, it probably does. Serve hot with love. Maybe a biscuit, too. I’m not judging.

Common Mistakes (And How to Dodge Them)

• Boiling the dumplings: Keep it at a gentle simmer or they’ll turn to mush.
• Opening the lid too early: The steam cooks the dumplings. Peeking = soggy sadness.
• Overmixing the dough: This isn’t bread. Less is more.
• Using boneless chicken breast only: I mean… you could, but it won’t be as rich or flavorful. Bone-in = better broth. Period.

Variations & Alternatives

• Shortcut alert: Don’t have time for homemade broth? Use rotisserie chicken + quality boxed broth. It’s not illegal (but don’t tell Grandma).
• Flat dumpling lovers: Roll the dough out, cut into strips, and drop into the broth like noodles.
• No dairy? Skip the cream and use olive oil instead of butter in the dumplings. Still delicious.

FAQ

Q: Can I make this ahead of time?
Totally. The flavors get even better after a day in the fridge. Just don’t add dumplings until you’re ready to serve.

Q: Can I freeze it?
Yes, but freeze before adding dumplings. They don’t freeze well once cooked — unless you enjoy goo-sludge.

Q: My dumplings are too dense. What happened?
You probably overmixed the dough or made them too big. Small spoonfuls + light mixing = fluffy heaven.

Q: How do I reheat leftovers?
Low and slow on the stovetop. Add a splash of broth or water to loosen it up if needed.

Final Thoughts: The Bowl That Hugs You Back

This isn’t just dinner. It’s a throwback to a simpler time — when carbs were king and nobody counted them anyway. Old-fashioned chicken and dumplings is one of those meals that makes people quiet at the table — not because they’re polite, but because they’re too busy eating.

Try it. Slurp it. Love it. And maybe call your grandma afterward. Just sayin’. 🙂