Grandma’s Chicken and Dumplings – Comfort in a Bowl

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