For richer flavor, use homemade chicken stock instead of water and bouillon cubes. Adding a pinch of thyme or rosemary to the broth can enhance the savory notes of the dish. If you prefer thicker dumplings, roll the dough out slightly thicker. For thinner dumplings, roll it out even thinner. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Grandma's Chicken and Dumplings
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PREP TIME35 mins
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COOK TIME1 hrs 35 mins
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TOTAL TIME4 hrs 10 mins
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SERVING8 People
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VIEWS19
Savor the heartwarming embrace of classic comfort food! Our Chicken and Dumplings recipe delivers tender chicken and pillowy dumplings simmered in a rich, flavorful broth, creating a dish that's both satisfying and soul-soothing.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol97 mg
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Fiber2 g
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Protein28 g
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Saturated Fat7 g
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Sodium439 mg
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Sugar3 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, combine flour and shortening using a pastry blender or your fingertips until the mixture resembles coarse cornmeal. (5 minutes)
02
StepIn a separate bowl, lightly whisk together milk and egg. Gradually add the wet ingredients to the flour mixture, stirring until a dough forms. (2 minutes)
03
StepTurn the dough out onto a lightly floured surface and knead gently for a few turns. Roll out the dough as thinly as possible using a floured rolling pin. Allow the dough to rest for 2 hours to relax the gluten. (15 minutes)
04
StepPlace the whole chicken in a large stockpot and cover with water. Bring to a boil over high heat, then reduce heat and simmer until the chicken is cooked through and the meat easily falls off the bone, about 1 hour. Ensure an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C).
05
StepCarefully remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones.
06
StepStrain the broth through a fine-mesh sieve and return it to the pot. Add 2 cups of water and the chicken bouillon cubes. Bring the mixture to a boil, then add the shredded chicken, chopped celery, carrots, and onion. Continue to boil for 15 minutes, or until the vegetables are tender.
07
StepWhile the broth simmers, cut the dough into approximately 1-inch wide strips. Tear the strips into bite-sized pieces and gently drop them into the boiling broth. Continue to boil until the dumplings are cooked through and fluffy, about 10 minutes. Stir occasionally to prevent sticking.
08
StepSeason the Chicken and Dumplings with salt and pepper to taste. Serve hot and enjoy!
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Stephan Hermann
Jun 28, 2025My dumplings came out a little tough. What did I do wrong?
Mallie Kerluke
Jun 19, 2025Make sure not to over-knead the dough. Over-kneading develops the gluten, resulting in tougher dumplings.
Eulalia Terry
Jun 18, 2025I've made this recipe several times, and it's always a hit with my family.
Daphnee Kub
Jun 13, 2025I added some garlic powder to the dough, and it gave the dumplings a nice flavor.
Melvin Rogahndicki
May 31, 2025I don't recommend frozen chicken. But you can try it.
Korbin Douglas
May 23, 2025This recipe is amazing! The dumplings were so light and fluffy.
Mose Walter
May 22, 2025Can I use frozen chicken?
Beryl Goodwin
May 14, 2025The instructions were very clear and easy to follow.
Shaylee Labadie
May 3, 2025This is one of the greatest recipes ever.