Chicken and Dumplings Grandma Style
Warm your soul with this comforting, timeless classic: Chicken and Dumplings Grandma Style. This hearty dish features tender, flavorful chicken thighs simmered in a rich broth alongside a medley of carrots, celery, and onion, creating a fragrant, homemade base. The crowning glory? Light, fluffy dumplings made from scratch, delicately dropped into the bubbling soup and cooked to perfection. With its rustic simplicity and cozy flavors, this recipe brings back the nostalgia of family dinners around the table. Perfect for chilly evenings, it’s not just a meal—it's a heartwarming hug in a bowl. Garnish with fresh parsley for a vibrant touch, and serve steaming hot to savor every comforting bite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 8 cups Chicken broth
- 2 medium Carrot (sliced into rounds)
- 2 stalks Celery stalks (sliced)
- 1 medium Yellow onion (diced)
- 2 cloves Garlic (minced)
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 2.5 teaspoons Salt
- 4 tablespoons Unsalted butter (cubed)
- 0.75 cup Whole milk
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 1 leaf Bay leaf
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with 1/2 teaspoon of salt and black pepper. Sear the chicken thighs, skin-side down, until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables start to soften, about 5 minutes.
Pour the chicken broth into the pot. Add the bay leaf and return the chicken thighs to the pot. Bring to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is cooked through and tender.
While the soup simmers, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, and 1 teaspoon of salt. Add the cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the milk until just combined to form a sticky dough.
Remove the chicken thighs from the pot and let them cool slightly. Shred the meat, discarding the skin and bones, then return the shredded chicken to the pot.
Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook undisturbed for 15 minutes. They should be fluffy and cooked through.
Taste the soup and adjust the seasoning with additional salt and black pepper if needed. Remove the bay leaf before serving.
Ladle the chicken and dumplings into bowls, garnish with freshly chopped parsley if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.2 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
