Craving classic southern flavors? Look no further!
This isn’t an ordinary dumplings recipe — it’s my Grandma’s Homemade Chicken and Dumplings! Ready in 30 minutes and perfect for the cold weather, this great recipe features tender chicken and fluffy dumplings that simmer in the most flavorful, savory broth. It’s the ultimate comfort food and will be an instant family favorite!
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Grandma’s Classic Southern Recipe
From our Slow Cooker Chicken and Dumplings to this Instant Pot Classic Chicken and Dumplings, we’ve made our fair share of drop-style dumplings. But this dumpling recipe is extra special because it’s my Grandma’s personal recipe! Made with wholesome, simple ingredients and lots of love, this easy chicken and dumplings recipe is like curling up under a warm, fuzzy blanket by the fireside. A pure, cozy delight!
I remember when I was little, visiting my grandparents’ house, and the aroma of homemade chicken and dumplings would fill the air. It always meant a warm, hearty meal was on the way. And that’s exactly what this great recipe is all about — simple, comforting, and oh-so delicious.
Chicken and dumplings is originally a Southern comfort food, but versions of it can be found all over the United States. It’s a soup-like dish that brings people together and is often served on special occasions or holidays. My Grandma’s recipe is a classic version, made with chicken, vegetables, and fluffy dumplings, all cooked in a flavorful broth. But of course, you’re more than welcome to put your own spin on it!
Ingredients Needed for Grandma’s Chicken and Dumplings
Basic, wholesome ingredients come together to make a delicious and satisfying meal. Here’s what you need for this family recipe:
- All-purpose flour: The base of the dumpling dough. It gives the dumplings a light and fluffy texture.
- Baking powder: This helps the dumplings rise and get that perfect pillowy texture.
- Salt: Just a pinch to enhance the flavor.
- Egg: This acts as a binding agent for the dumpling dough.
- Low-fat milk: I used low-fat milk to keep this recipe healthier, but you can use any type of milk you prefer.
- Unsalted butter: Adds richness and flavor to the dumpling dough.
- Low-sodium chicken broth: The flavor base for the soup. I used low-sodium to control the amount of salt in the dish.
- Yellow onion: Adds flavor and sweetness to the broth.
- Carrots: Chopped carrot pieces add color, texture, and nutrition to the soup.
- Celery stalks: Just like carrots, celery adds flavor, texture, and nurients to the soup.
- Chicken breast: Make sure you have a cooked and shredded chicken breast ready before starting the recipe. You can either cook it yourself or use pre-cooked chicken.
- Fresh parsley: For garnish and added flavor.
Substitutions and Additions for this Chicken and Dumplings Recipe
This old-fashioned chicken and dumplings recipe can easily be customized to your liking. Here are a few suggestions:
Vegetarian option: You can omit the chicken and use low-sodium vegetable broth instead for a vegetarian version of this dish.
Extra vegetables: If you want to add more vegetables to your soup, go ahead! Some great options are peas, corn, green beans, and mushrooms.
Spice it up: Feel free to add some spice to your soup. Garlic powder, onion powder, and paprika are great options to enhance the flavor.
Add richness: For a creamy chicken soup, add some sour cream or heavy cream towards the end of cooking.
Other herbs: If you don’t have parsley on hand, you can use fresh thyme or rosemary for added flavor.
Grandma’s Helpful Tips for the Best Dumplings
Here are a few tips to help you perfect these chicken and dumplings:
- For an even easier recipe, use leftover chicken or rotisserie chicken.
- To avoid flat dumplings, make sure the broth is at a full boil before dropping in the dumpling dough.
- Grandma always said the secret to tender dumplings is to handle the dough as little as possible. Don’t overwork it!
Storing and Reheating Instructions
Have some leftovers? No problem! Store the soup in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove or in the microwave. You may need to add a little bit of water to thin out the soup, as it will thicken as it sits.
If you want to make this dish ahead of time, you can freeze it (without dumplings) for up to 2 months. When ready to eat, thaw and heat up on the stove before adding dumplings and completing the recipe.
Frequently Asked Questions
This recipe is a healthier take on the classic comfort food dish. Instead of cooking the vegetables in oil, we cooked them in the low-sodium chicken broth. The dumplings are also made with low-fat milk and unsalted butter, making them a lighter, low-sodium option compared to traditional recipes.
If you’re short on time, you can use canned biscuits as a shortcut for making the dumplings. Just keep in mind that they may not be as fluffy and tender compared to homemade dumplings. Canned biscuits also won’t be as healthy as they tend to be higher in sodium and preservatives.
Yes. The cooking times may vary depending on the protein you choose, but you can easily substitute chicken with turkey or tofu in this recipe. Just make sure you adjust the cooking times accordingly.
What to Serve with Homemade Chicken and Dumplings
This hearty soup can be a complete meal on its own, but if you want to round out the dish, you can pair it with a refreshing salad like this Harvest Salad with Maple Walnut Vinaigrette or Raw Kale Salad with Raspberry Vinaigrette.
These homemade chicken and dumplings would also taste fantastic, along with some other Southern staples. This Old-Fashioned Cornbread or Healthy Southern Greens would complement the dish perfectly! And of course, don’t forget the sweet tea!
- 4 cups low-sodium chicken broth
- 1 yellow onion chopped
- 2 carrots diced
- 2 celery stalks sliced
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg beaten
- 3/4 cup low-fat milk
- 2 tablespoons unsalted butter melted
- 2 cups cooked chicken breast shredded
- 2 tablespoons parsley fresh
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In a large pot, bring chicken broth to a simmer. Add onion, carrots, and celery, cooking until tender.
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In a bowl, mix flour, baking powder, and salt. Stir in egg, milk, and melted butter until a dough forms.
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Drop spoonfuls of the dough into the simmering broth. Cover and cook for 15-20 minutes, or until dumplings are cooked through.
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Add the shredded chicken to the pot and gently stir. Garnish with fresh parsley before serving.
SmartPoints (Freestyle): 9
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