This version of Grandma’s Chicken and Dumplings is pure nostalgia. Simmering a whole chicken creates a rich, golden broth that’s far better than anything from a carton. The dumplings are the classic “drop” style—light, pillowy, and cooked by steam rather than baked—giving them that perfect cloud-like texture. The key is keeping the lid on while cooking so the dumplings stay airy instead of dense.
Ingredients
Broth & Chicken
- Whole chicken (or 3–4 cups shredded) – 3/4 lbs
- Carrots, chopped – 2
- Celery stalks, chopped – 2
- Medium onion, diced – 1
- Garlic, minced – 2 cloves
- Water – 8 cups
- Fresh thyme – 2 sprigs
- Bay leaf – 1
- Unsalted butter – 1 tbsp
- Salt & black pepper – to taste
Dumplings
- All-purpose flour – 2 cups
- Baking powder – 1 tbsp
- Salt – 1 tsp
- Milk – 1 cup
- Unsalted butter, melted – 2 tbsp
