Grandma’s Cozy Chicken & Dumplings Recipe
I’m about to share something that’ll make your kitchen smell like pure magic and have your family practically camping out by the stove. This isn’t just any chicken and dumplings recipe – it’s the kind that turns a regular Tuesday into something special, where fluffy dumplings float like little clouds in the most comforting broth you’ve ever tasted. Want to know the secret that makes these dumplings impossibly tender?
Why You’ll Love this Grandma’s Cozy Chicken & Dumplings
This recipe hits all the comfort food buttons you didn’t even know you had.
I’m talking about tender chicken that falls apart at the touch of your fork, sitting in a creamy broth that tastes like a warm hug from your favorite person.
The dumplings? They’re these pillowy little clouds that soak up all that rich, savory goodness.
What’s not to love about carbs swimming in chicken-flavored heaven?
It’s the kind of meal that makes you forget about whatever stress you walked in with.
What Ingredients are in Grandma’s Cozy Chicken & Dumplings?
Let me walk you through what makes this recipe so wonderfully simple yet satisfying. The beauty of grandma’s chicken and dumplings lies in its honest, straightforward ingredient list – nothing fancy or hard to find, just good old-fashioned pantry staples that come together like magic.
You probably have most of these ingredients hanging out in your kitchen right now, which is exactly how grandma would have wanted it. She wasn’t about to send you on a wild goose chase to seventeen different specialty stores just to make dinner.
For the Chicken Base:
- 1 whole roasting chicken (2½ pounds), cut into 8 pieces
- 3 celery ribs, chopped
- 1 large onion, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon house seasoning
- 1 can (10¾ ounces) condensed cream of celery soup or cream of chicken soup
- 4 quarts water
For the Dumplings:
- 2 cups all-purpose flour
- 1 teaspoon salt
- Ice water (about ¾ cup)
Optional Thickening:
- 2 tablespoons cornstarch
- ¼ cup water
Now, let’s talk about a few ingredient swaps and considerations that might save your dinner. If you can’t find house seasoning, don’t panic – you can make your own by mixing equal parts garlic powder, onion powder, and paprika with a good amount of salt and black pepper.
The choice between cream of celery and cream of chicken soup is totally up to your taste buds. Cream of celery adds a subtle veggie note, while cream of chicken doubles down on that poultry goodness. Either way, you’re winning.
About that ice water for the dumplings – yes, it needs to be actually cold. Room temperature water just doesn’t give you the same tender texture. Trust the process, even when it seems like you’re being overly fussy about water temperature.
How to Make this Grandma’s Cozy Chicken & Dumplings
Making grandma’s chicken and dumplings is like conducting a cozy orchestra – you’ve got two main acts happening, and timing is everything. Don’t worry though, this isn’t some complicated culinary ballet that requires years of training.
Getting the Chicken Going
Start by grabbing your largest pot, because this recipe feeds a crowd and you’re going to need the space. Toss in your 1 whole roasting chicken (cut into 8 pieces), 3 chopped celery ribs, 1 large chopped onion, 2 bay leaves, 2 chicken bouillon cubes, and 1 teaspoon of house seasoning.
Pour in 4 quarts of water – yes, that’s a full gallon, and yes, it seems like a swimming pool for one chicken, but trust the process.
Bring this whole situation to a simmer over medium heat, then let it bubble away gently for about 40 minutes. You’ll know the chicken is done when the thigh juices run clear and the meat practically falls off the bone when you poke it with a fork. This isn’t the time to rush things.
Once the chicken is tender enough to make you weep with joy, fish it out of the pot and let it cool until you can handle it without turning into a lobster yourself. Strip off the skin and pull all that beautiful meat off the bones, then return the shredded chicken to the pot. Keep this chicken paradise warm over low heat while you tackle the dumplings.
Dumpling Magic Time
Here’s where things get interesting, and by interesting, I mean your kitchen counter is about to look like a flour bomb went off.
Mix 2 cups of all-purpose flour with 1 teaspoon of salt in a mixing bowl, then mound it up like a little flour mountain.
Starting from the center of your flour mountain, drizzle small amounts of ice water over the flour. Using your fingers – yes, you’re going in hands-first – work from the center outward, gradually incorporating about ¾ cup of ice water.
The dough will feel firm and maybe a little stubborn, but that’s exactly what you want. Knead this dough into a ball, then dust your work surface with a generous amount of flour. I’m talking generous here, not the sad little sprinkle you use when you’re trying to be health-conscious.
Roll the dough out from the center until it’s about ⅛-inch thick. Let it rest for several minutes because even dough needs a breather.
Bringing It All Together
Add that 1 can of condensed cream of celery soup to your chicken pot and let it simmer gently over medium-low heat. This is when your kitchen starts smelling like pure comfort.
Cut your rested dough into 1-inch pieces – they don’t need to be perfect little squares, rustic is the goal here. Take each piece, pull it in half (this creates those lovely irregular edges that catch all the good stuff), and drop both halves into the simmering soup.
Here’s the most important rule in dumpling-making: once those dumplings hit the pot, don’t stir. I repeat, don’t stir. Instead, gently move the pot in a circular motion to help the dumplings get submerged and cook evenly.
It’s like a gentle pot massage, if pots enjoyed massages. The dumplings will float to the surface and lose that raw, doughy look in about 3 to 4 minutes. When they’re bobbing around like little pillows of happiness, you’re done.
The Final Touch
If your stew looks more like soup and less like the thick, cozy goodness you’re after, you can thicken it before adding the dumplings.
Just whisk together 2 tablespoons of cornstarch with ¼ cup of water until smooth, then stir this slurry into the stew and let it bubble for a minute.
Ladle this masterpiece into warm bowls, making sure everyone gets a good mix of chicken, dumplings, and that silky gravy.
Now sit back and accept the inevitable compliments about how you’ve somehow channeled everyone’s grandmother through your cooking.
Grandma’s Cozy Chicken & Dumplings Substitutions and Variations
Now, grandma’s recipe is absolutely perfect as written, but sometimes life throws you curveballs and you need to work with what’s hiding in your pantry.
Can’t find cream of celery soup? Cream of chicken or mushroom work beautifully. No bay leaves? Skip them, though you’ll miss that subtle earthy note.
Want richer flavor? I swap chicken bouillon for better-than-bouillon paste.
For the dumplings, you can use self-rising flour instead of all-purpose, just omit the salt. Feeling fancy? Add fresh thyme or sage to the dumpling dough.
Some folks prefer drop dumplings using baking powder for extra fluffiness.
What to Serve with Grandma’s Cozy Chicken & Dumplings
While this hearty bowl stands beautifully on its own, the right sides can transform your chicken and dumplings into a feast that’ll have everyone asking for seconds.
I love pairing this comfort classic with simple green beans or roasted carrots—something fresh to balance all that creamy goodness.
Buttery cornbread? Absolutely essential. It’s perfect for soaking up every last drop of that incredible broth.
A crisp garden salad adds nice contrast, though honestly, who’s room after dumplings?
Maybe just some crusty dinner rolls if you’re feeling ambitious.
Final Thoughts
Nostalgia wraps around you like a warm kitchen towel when you make this chicken and dumplings recipe, doesn’t it?
There’s something magical about dropping those tender dumplings into simmering broth, watching them float like little clouds of comfort.
I can already picture you ladling steaming bowls for your family. Maybe they’ll roll their eyes at first, then quietly ask for seconds.
That’s the power of real comfort food.
This recipe isn’t just dinner; it’s a hug in a bowl, a remedy for rough days, and proof that simple ingredients create extraordinary memories.
Chicken And Dumplings
Ingredients
For the Chicken:
- 1 2½ 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 10¾ ounce can condensed cream of celery soup or cream of chicken soup
- 4 quarts water
For the Dumplings:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup ice water approximately
Instructions
- Place chicken, celery, onion, bay leaves, bouillon cubes, and house seasoning in a large pot with 4 quarts of water.
- Bring to a simmer over medium heat and cook until chicken is tender and thigh juices run clear, about 40 minutes.
- Remove chicken from pot and let cool until safe to handle. Remove skin and separate meat from bones, then return chicken meat to the pot.
- Keep chicken mixture warm over low heat while preparing dumplings.
- For dumplings, mix flour and salt in a bowl, creating a mound in the center.
- Gradually drizzle ice water over flour, starting from the center and working outward with your fingers to incorporate about ¾ cup ice water.
- Knead dough into a ball, then roll out on a well-floured surface to ⅛-inch thickness. Let dough relax for several minutes.
- Add cream of celery soup to the pot with chicken and simmer gently over medium-low heat.
- Cut dough into 1-inch pieces. Pull each piece in half and drop into simmering soup.
- Do not stir once dumplings are added. Instead, gently move the pot in a circular motion to submerge dumplings evenly.
- Cook until dumplings float and are no longer doughy, 3-4 minutes.
- Ladle into warm bowls and serve immediately.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Recipe in a Slow Cooker or Instant Pot?
I can adapt this recipe for both appliances. For slow cooker, I’ll cook chicken on low 6-8 hours, then add dumplings last 30 minutes. Instant pot needs pressure cooking then sautéing for dumplings.
How Long Will Leftover Chicken and Dumplings Stay Fresh in the Refrigerator?
Your leftover chicken and dumplings will stay fresh in the refrigerator for 3-4 days when stored properly in airtight containers. I’d recommend reheating gently on the stovetop with a little broth if needed.
Can I Freeze Chicken and Dumplings for Meal Prep?
I recommend freezing chicken and dumplings for up to three months. However, dumplings can become mushy when thawed, so you’ll get better results freezing just the chicken mixture separately.
What’s the Best Way to Reheat Leftover Chicken and Dumplings?
I recommend reheating chicken and dumplings gently on the stovetop over low heat, stirring occasionally. You can add a splash of broth if it’s too thick. Avoid microwaving since it makes dumplings rubbery.
Can I Use Rotisserie Chicken Instead of Cooking Raw Chicken?
Yes, you can substitute rotisserie chicken! I’d skip the initial cooking step and add the shredded rotisserie meat after making the broth with vegetables and seasonings, then proceed with the dumplings.