Grandma’s Yummy Chicken and Dumplings Recipe

Why You’ll Love This this Yummy Chicken and Dumplings

This comforting chicken and dumplings recipe transforms a simple roasting chicken into pure soul-warming magic, with tender pulled chicken swimming in rich, creamy broth that’ll make you forget all about those sad canned versions. The homemade dumplings are surprisingly easy to make – just flour, salt, and ice water rolled thin and dropped right into the simmering pot, where they puff up into pillowy perfection that soaks up every bit of that gorgeous gravy. You’ll love how the whole house fills with that incredible aroma while it bubbles away, and honestly, watching those little dumplings bob to the surface feels like a tiny kitchen victory every single time.

Ingredients List

Making this old-fashioned chicken and dumplings starts with gathering just a handful of simple ingredients that probably live in your pantry and fridge right now.

• 1 (2 1/2 lb) roasting chicken, cut into 8 pieces
• 3 celery ribs, chopped
• 1 large onion, chopped
• 2 bay leaves
• 2 chicken bouillon cubes
• 1 teaspoon house seasoning
• 1 (10 3/4 ounce) can condensed cream of celery soup or cream of chicken soup
• 2 cups all-purpose flour
• 1 teaspoon salt
• Ice water

A Few Things to Keep in Mind:

• This recipe leans pretty heavily on processed ingredients like bouillon cubes and canned soup, which means it’s definitely on the higher side for sodium – something to take into account if you’re watching your salt intake
• The cream soup adds richness but also bumps up the calories and fat content, though you could potentially lighten things up by using a reduced-fat version
• On the plus side, you’re getting plenty of protein from that whole chicken, and the vegetables add some vitamins and fiber to the mix
• If you want to make it a bit healthier, you could skip the bouillon cubes and use low-sodium chicken broth instead, or even make your own broth from scratch

Step by Step Directions

This comforting Southern-style dish comes together in two main phases – first cooking the chicken to create a rich broth, then making fresh dumplings to simmer right in that flavorful base. Having professional soup making equipment can help ensure consistent results when preparing large batches of this hearty dish.

For the Chicken Base:

• Place chicken pieces, chopped celery, chopped onion, bay leaves, bouillon cubes, and house seasoning in a large pot.
• Add 4 quarts of water and bring to a simmer over medium heat.
• Simmer for about 40 minutes until chicken is tender and thigh juices run clear.
• Remove chicken from pot and let cool until you can handle it safely.
• Remove skin and separate meat from bones, then return shredded chicken meat to the pot.
• Keep the mixture warm over low heat.
• Stir in the condensed cream of celery soup and simmer gently over medium-low heat.

For the Dumplings:

• Mix flour and salt together in a mixing bowl, forming a mound.
• Starting from the center, drizzle small amounts of ice water over the flour.
• Using your fingers, work from center outward to gradually incorporate about 3/4 cup ice water.
• Knead the mixture into a ball of dough.
• On a well-floured work surface, roll the dough from center outward until it’s 1/8-inch thick.
• Let the rolled dough rest for several minutes.
• Cut the dough into 1-inch pieces.
• Pull each piece in half and drop both halves into the simmering chicken mixture.
• Avoid stirring once dumplings are added – instead, gently move the pot in circular motions to help dumplings cook evenly.
• Cook for 3-4 minutes until dumplings float and are no longer doughy.
• Serve immediately in warm bowls.

Substitutions and Variations

• Make drop dumplings instead – Mix 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and enough milk to make a thick batter, then drop spoonfuls right into the simmering broth.
• Go herb crazy – Fresh thyme, sage, or parsley can make this dish taste like you actually know what you’re doing in the kitchen.
• Thicken it up – If your broth looks more like chicken water than gravy, that cornstarch slurry Paula mentions is your best friend.

Additional Things to Serve With This Dish

This hearty meal practically begs for some simple sides that won’t compete with all that comforting goodness.

• Buttered green beans – Keep them crisp-tender because nobody wants mushy vegetables when you’ve got perfect dumplings to focus on.
• Simple side salad – Something light with vinaigrette cuts through all that creamy richness, plus it makes you feel like you’re being responsible.
• Crusty dinner rolls – Because apparently some of us need even more carbs, and honestly, who’s judging.
• Roasted carrots – Toss them with a little honey and thyme, then let the oven do the work while you’re wrestling with dumpling dough.
• Steamed broccoli – The kid in me wants to hide it under the dumplings, but the adult in me knows we need something green on the plate.
• Cornbread – Sweet or savory, doesn’t matter, it’s going to soak up every last drop of that broth anyway.
• Coleslaw – That tangy crunch is surprisingly perfect with tender chicken and soft dumplings, like your mouth gets a little wake-up call between bites.

Cooking Tips & Tricks (Chef’s Notes)

After years of watching people struggle with this recipe, I’ve picked up a few tricks that’ll save you some heartache.

• Don’t rush the chicken simmering – That full 40 minutes isn’t a suggestion, it’s the difference between tender meat that falls off the bone and rubbery chicken that makes your jaw work overtime.
• Save some cooking liquid before adding soup – Trust me on this one, you might need it later if things get too thick, and plain chicken broth tastes better than watered-down cream soup.
• Keep your dumpling dough on the firm side – Wet, sticky dough turns into soup glue instead of fluffy dumplings, and nobody wants to explain why dinner looks like wallpaper paste.
• Ice water is your friend – Cold water keeps the dough from getting tough, which is ironic since we’re about to boil the thing anyway, but science is weird like that.
• Don’t peek under the lid constantly – I know it’s tempting, but every time you lift that lid, you’re letting steam escape and messing with the cooking temperature.
• Tear those dumplings by hand – Using a knife makes them dense, but pulling them apart creates little rough edges that grab onto all that creamy broth.
• Resist the stirring urge – Once those dumplings hit the pot, your spoon becomes the enemy, just swirl the whole pot gently and let physics do its thing.
• Taste as you go – That bouillon cube might be saltier than expected, or your celery might be more bitter, so adjust the seasoning before you’re committed to a whole pot of bland.

Nutritional Facts

This hearty comfort food packs substantial nutrition along with all that snug flavor.

Per Serving (serves 6-8):

• Calories: 420-480 per serving
• Protein: 28-32g (from chicken and flour)
• Carbohydrates: 35-40g (primarily from dumplings)
• Fat: 18-22g (chicken skin, cream soup)
• Fiber: 2-3g (vegetables and flour)
• Sodium: 800-950mg (bouillon cubes and cream soup are the main culprits)
• Cholesterol: 85-95mg
• Potassium: 450-520mg (chicken and vegetables)
• Vitamin A: 8-10% daily value (from celery and cream soup)
• Iron: 12-15% daily value (chicken and enriched flour)
• Calcium: 6-8% daily value

Key Nutritional Notes:

• High protein content makes this genuinely filling and satisfying
• Moderate calorie density – substantial but not excessive for a complete meal
• Sodium levels run high due to bouillon and canned soup, so watch portions if you’re monitoring salt intake
• Good source of B-vitamins from the chicken, especially niacin and B6
• Comfort food with actual nutritional value – the vegetables and lean chicken protein elevate this beyond empty calories

Fun “Did You Know?”

Why does chicken and dumplings feel so deeply rooted in American comfort food culture when it actually traces back to ancient cooking techniques?

I’ve realized that dumplings existed in China over 1,800 years ago, while European versions appeared in medieval times. German settlers brought their “spaetzle” tradition to America, influencing Southern cooking.

Here’s what’s fascinating: dropping dumplings directly into simmering broth wasn’t just convenient—it was survival cooking during the Great Depression when families stretched ingredients.

The dish became synonymous with resourcefulness and love. Today’s comfort food actually represents centuries of culinary evolution and human ingenuity across continents.