I Picked This Up from My Grandma, and It’s Still My Favorite: A Recipe with Heart
There are recipes we try, tweak, and forget—and then there are recipes we carry with us for life. The ones that don’t just feed our stomachs, but also warm our memories. For me, that dish is Grandma’s Chicken and Dumplings. I picked it up from her years ago, and even now, it’s still my favorite.
This isn’t just food. It’s comfort. It’s rainy-day healing. It’s Sunday supper at the kitchen table with chipped dishes and second helpings. And every time I make it, I feel like I’m sitting beside her again, watching her add a pinch of this, a splash of that, and tasting with the kind of wisdom only grandmas seem to have.
Let me take you into the story—and share the recipe I’ll never let go.
🍲 The Story Behind the Recipe
My grandma wasn’t a gourmet chef. She didn’t need fancy ingredients or five-course menus. She cooked the way many women of her generation did: with practicality, love, and an uncanny ability to make something incredible from very little.
Her chicken and dumplings were always the centerpiece of her kitchen. The smell alone—savory chicken broth, herbs, and floury dumplings steaming up the windows—meant comfort was on the way. It wasn’t just about the taste; it was the ritual. Watching the broth bubble, helping her roll out the dough, and hearing her hum as she stirred.
Years later, I still hear that hum when I make this dish.
🛒 Grandma’s Chicken and Dumplings Recipe
This version stays true to her original, with just a few modern touches to simplify the process without losing any of the soul.
Ingredients
For the broth:
1 whole chicken (about 3–4 lbs), or 4 bone-in thighs and 2 breasts
8 cups water or chicken broth
2 carrots, chopped
2 celery stalks, chopped
1 small onion, halved
2 cloves garlic, smashed
2 bay leaves
1 tsp dried thyme (or a few sprigs fresh)
Salt and pepper to taste
For the dumplings:
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 tsp black pepper
2 tbsp butter (cold, cut into small cubes)
3/4 cup whole milk (or buttermilk for extra tang)
👩🍳 Step-by-Step Instructions
1. Make the Broth
In a large pot, combine the chicken, water or broth, carrots, celery, onion, garlic, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 45–60 minutes, or until the chicken is tender and falling apart.
Skim off any foam or impurities that rise to the top. Remove chicken and set aside to cool. Discard bay leaves and onion halves.
2. Shred the Chicken
Once cool enough to handle, shred the chicken into bite-size pieces. Discard skin and bones. Return meat to the pot.
Taste the broth and season with salt and pepper as needed.
3. Make the Dumplings
In a mixing bowl, whisk together flour, baking powder, salt, and pepper. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined—don’t overmix.
4. Cook the Dumplings
Bring the broth to a low simmer. Using a spoon, gently drop dough into the broth one heaping tablespoon at a time. Cover the pot and let the dumplings cook undisturbed for 12–15 minutes. No peeking! The steam is what makes them fluffy and tender.
Once done, the dumplings should be puffed and cooked through. If you want a thicker stew, stir in a slurry of 1 tbsp flour + 1/4 cup water and simmer uncovered for 5 more minutes.
🧡 Why This Recipe Still Matters
It’s more than nostalgia. It’s the simplicity that shines through. The ingredients are humble, but the flavor is rich, layered, and satisfying. Every spoonful feels like a hug from the inside out.
What makes this my favorite—years later—is that it always tastes like home. No matter where I am or what’s going on in life, this dish grounds me. It’s a recipe with roots. And those roots grow deeper every time I make it, share it, and pass it on.
🥄 Tips from Grandma’s Kitchen
Use bone-in chicken for the best flavor. If you’re short on time, rotisserie chicken and boxed broth work too—but nothing beats homemade.
Dumplings too dense? Make sure not to overmix the dough, and keep the lid on while cooking.
Want a shortcut? Drop biscuit dough from the can in a pinch. It’s not the same, but it’ll do when time’s tight.
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