There’s no dish that says “comfort” quite like a steaming bowl of chicken and dumplings. With tender chicken, soft vegetables, a creamy broth, and fluffy dumplings floating on top, this was one of grandma’s most-loved recipes — especially on cold days or when someone needed a little extra love.
In this guide, we’ll teach you how to make homemade chicken and dumplings from scratch, just like grandma did: rich, hearty, and packed with soul.
Why This Dish Is So Special
- A one-pot meal perfect for family dinners
- Features tender shredded chicken and fluffy dumplings
- The broth is creamy, flavorful, and soul-soothing
- Made with basic ingredients and lots of love
- A true comfort food classic for all seasons
Ingredients for Grandma’s Chicken and Dumplings
This recipe serves 6–8 people.
For the Stew:
- 2 tablespoons butter or oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup milk or half-and-half
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme or poultry seasoning
- Salt and black pepper to taste
- Optional: 1 bay leaf or chopped parsley
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter, melted
- ½ cup whole milk (plus more if needed)
Step-by-Step Instructions
1. Cook the Base
In a large pot or Dutch oven, melt the butter over medium heat.
Add the onion, garlic, carrots, and celery. Cook for about 5–6 minutes, until soft.
Sprinkle in the flour and stir for 1–2 minutes to coat the vegetables.
Slowly whisk in the chicken broth and bring to a gentle simmer.
2. Add Chicken and Seasonings
Stir in the shredded chicken, milk, thyme, salt, pepper, and bay leaf (if using).
Let the stew simmer uncovered for 10–15 minutes until it thickens slightly.
3. Make the Dumplings
In a bowl, whisk together the flour, baking powder, and salt.
Add the melted butter and milk, stirring just until combined — don’t overmix.
The dough should be thick but spoonable.
4. Add the Dumplings
Drop spoonfuls of dumpling dough (about a tablespoon each) on top of the simmering stew.
Cover with a lid and let cook on low heat for 15 minutes — do not lift the lid during this time.
The dumplings will puff up and steam until fluffy.
5. Serve Hot
Remove the bay leaf, if used. Taste and adjust seasoning.
Serve warm in deep bowls, topped with fresh parsley or a pat of butter if desired.
Tips for Success
- Use rotisserie chicken for ease, or boil your own with aromatics
- Don’t uncover the pot while dumplings cook — steam is key!
- Add peas or corn for extra texture and color
- If stew gets too thick, add a splash of milk or broth to loosen
- For richer flavor, stir in a bit of cream at the end
Variations You’ll Love
- Creamy Herb Dumplings: Add chopped chives or parsley to the dumpling mix
- Cheesy Dumplings: Mix in shredded cheddar or parmesan
- Spicy Twist: Add crushed red pepper or hot sauce to the stew base
- Veggie Boost: Stir in spinach or kale at the end
- Gluten-Free Option: Use a gluten-free flour blend for both stew and dumplings
Storage and Reheating
Store:
- Refrigerate leftovers in an airtight container for up to 4 days
Reheat:
- Gently on the stovetop with a splash of broth or milk
- Microwave in short bursts, covered with a damp paper towel
Freeze:
- Best to freeze the stew base without dumplings, then add fresh dumplings when reheating
Final Thoughts: A Bowl Full of Love
Grandma’s chicken and dumplings weren’t just warm and hearty — they were healing, the kind of food that made you feel cared for with every bite. From the fluffy dumplings to the creamy, savory stew, this dish brings comfort straight to the heart.
Now it’s your turn to bring that kind of care and comfort to your kitchen — one spoonful at a time.