Chicken and Dumplings, Grandma Style
- Ready In:
- 1hr 20mins
- 2 tablespoons olive oil
- 3 -4 lbs chicken pieces
- 1 small onion, chopped
- 2 celery ribs, thinly sliced
- 3 1⁄2 cups water, divided
- 1 bay leaf
- 3 chicken bouillon cubes (or I prefer 3 tsp Better Than Bouillon soup base)
- 1 teaspoon salt
- 5 carrots, peeled and thinly sliced
- 1⁄3 cup all-purpose flour
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- 2⁄3 cup milk
- 1 large egg
- 1 tablespoon vegetable oil
- For the chicken: Heat oil in a large Dutch oven or large covered skillet.
- Add the chicken and brown for 2 minutes on each side.
- Stir in onion and celery, sauté for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper.
- Bring to a boil, reduce heat and simmer for 30 minutes, covered.
- Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes.
- While carrots are cooking, remove the chicken from the bones.
- Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth.
- Add flour/water mixture and chicken meat back to the pan, cover and continue to simmer.
- For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl.
- Make a well in the center of the dry ingredients and add the milk, egg and oil.
- Stir quickly to make the batter.
- For each dumpling, spoon a rounded tbsp of batter into the simmering broth.
- Cover and simmer for another 13-15 minutes, but DO NOT STIR.
- Ladle servings into big bowls and eat up!
Questions & Replies
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I can honestly tell you that my grandma never made this in her life. My grandma worked at the cosmetics counter at Saks Fifth Avenue in New York in the 60s and 70s and wouldn't know chicken and dumplings if she tripped over them on the sidewalk. Grandma stories aside, this has to be one of the most satisfying meals my girls and I have had in a long time. I made this for Friday night supper. I used soy milk in the dumplings to keep them non-dairy. I had some root veggies lying around and threw those into the chicken mix as well: parsnip, celery root and turnip. The only detraction was the chicken pieces, we're not big fans of bones. Next time I'll use chicken breasts and everyone will be happy. Leeann, thanks for a great recipe!
I finally know how to make good dumplings!! If the recipe wasn't great, just the fact that I finally made good dumplings would have been worth it. But the recipe WAS fabulous. Oh, so good comfort food. The whole family raved over this. And I doubled it, so I could freeze half. The only change was that I added peas, in addition to the carrots. Huge hit!! Thank you for sharing, this one is definitely a keeper!
My daughter loves chicken & dumplings. Yours was the first recipe I ever made. I have made this several times but have never gotten around to rating it. I will say not only does my daughter love it, but the whole family. Everyone loves the dumplings too. Sometimes I have to double that & cook more once the first layer of them is gone. Thanks for a great recipe!
We really enjoyed this and would recommend it. I did make my usual tweaks to the recipe, on the basis of what was available at cooking time. Baby carrots were nice in this, along with several other veggies, including peas and corn, along with a bit of milk to make it to make it a little bit creamy. This recipe adapts very nicely to low sodium needs as well, by lowering or eliminating the salt, and using reduced or no sodium added broth or bouillon cubes/powder. I think next time I might just use some broth made from chicken bones roasted until dark and then simmered in water over a low flame. This method gives a very rich golden brown color to the broth. The dumplings were great and very simple to make, light and fluffy, not heavy and water logged, even if they made it into the broth during cooking and became totally submerged. One thing to keep in mind for the dumplings, a 1 Tablespoon size drop of dough will create a very large dumpling. For ease, speed and mess control, consider using a pastry bag with no tip or a ziploc baggy with the corner cut off, to quickly and evenly form the dumplings directly into the pan, using scissors or a knife to cut the sticky dough if it doesn't drop on it's own. Once you get the hang of forming dumplings this way, it is super quick and easy. Cut the cooking time back a bit if you are making smaller dumplings. Thank you Ciao for taking the time to give us this recipe :)