Homemade Chicken and Dumplings, just like Grandma used to make. I offer you this recipe in exchange for a simple “Yum”

Yum! 😋

Here’s a classic Homemade Chicken and Dumplings recipe—comfort food at its finest, just like Grandma used to make.

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🍲 Homemade Chicken and Dumplings

🧾 Ingredients (4–6 servings)

For the chicken stew:

• 1 whole chicken (about 3–4 lbs / 1.4–1.8 kg) or 4 chicken breasts/thighs
• 6 cups chicken broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

For the dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 2 tbsp butter (cold, cut into small pieces)
• ¾ cup milk

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🍴 Instructions

1. Cook the chicken

1. In a large pot, combine chicken, broth, carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaf.
2. Bring to a boil, then reduce heat and simmer 45 minutes to 1 hour until the chicken is cooked through.
3. Remove the chicken, let cool slightly, and shred the meat, discarding bones and skin if needed.

2. Make the dumpling dough

1. In a bowl, mix flour, baking powder, and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. Stir in milk to form a soft dough.

3. Simmer the dumplings

1. Return shredded chicken to the pot with vegetables.
2. Drop dumpling dough by spoonfuls into simmering broth.
3. Cover and cook 15–20 minutes without lifting the lid, until dumplings are fluffy and cooked through.

4. Serve

• Ladle chicken, vegetables, and dumplings into bowls
• Optional: garnish with fresh parsley

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💡 Tips

• For extra richness, stir in a splash of cream before adding dumplings
• Avoid over-stirring when dumplings are cooking—they should stay light and fluffy
• Leftovers reheat well and taste even better the next day

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If you want, I can also give a one-pot shortcut version that’s ready in under 40 minutes but still tastes like Grandma’s.