Grandma's Chicken and Dumplings

Some recipes just aren't meant to change.

This is the chicken and dumplings my grandma always made... bacon grease for flavor, fluffy homemade dumplings dropped right into the pot, and a splash of heavy cream at the end. It's rich, cozy, and exactly the kind of meal that makes the whole house smell like home.

Most nights, I cook what I'd call healthish meals... lots of fresh ingredients and simple dinners that make us feel good. But when it's cold outside or the snow starts falling, this is the recipe I come back to every time.

It's comfort food the way I remember it.

Why You'll Love This Recipe

• Rich, creamy homemade broth

• Light, fluffy dumplings made from scratch

• Real ingredients with no canned soup

• Perfect for cold nights and snow days

• Even better the next day

  
  

Ingredients

For the Soup

• 2 tablespoons bacon grease

• ½ yellow onion, chopped

• 2 celery ribs, diced

• 4 garlic cloves, minced

• 5 tablespoons butter

• ⅓ cup all-purpose flour

• 6 cups chicken broth

• 4 teaspoons Better Than Bouillon chicken base

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ¼ teaspoon dried thyme

• ¼ teaspoon dried sage

• ¼ teaspoon dried rosemary

• 1½ pounds boneless skinless chicken breasts or thighs

• 1 cup heavy whipping cream

• 1 bag frozen peas and carrots

  
  

For the Dumplings

• 1⅓ cups all-purpose flour

• 1 teaspoon kosher salt

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• ¾ cup buttermilk

• 2 tablespoons melted butter

• ¼ cup chopped fresh parsley

• 1 teaspoon chopped fresh rosemary or thyme

  
  

How to Make Grandma's Chicken & Dumplings

1. Heat the bacon grease in a large Dutch oven over medium heat. Add the onion and celery and cook until softened. Stir in the garlic for about 30 seconds.

   
   

2. Add the butter. Once melted, whisk in the flour and cook for 1 to 2 minutes.

   
   

3. Slowly whisk in the chicken broth. Stir in the bouillon, salt, pepper, thyme, sage, and rosemary.

   
   

4. Add the chicken and simmer for about 20 minutes, until cooked through. Remove, shred, and return it to the pot.

   
   

5. Stir in the heavy cream.

   
   

6. In a separate bowl, mix together all of the dumpling ingredients until just combined.

   
   

7. Drop spoonfuls of dough over the simmering soup. Cover and cook for 12 to 15 minutes. Don't lift the lid while the dumplings cook.

   
   

8. Stir in the frozen peas and carrots and simmer another 5 minutes before serving.

   
   

Make It Your Own

• Use chicken thighs for an even richer flavor.

• Add a little extra black pepper before serving.

• Stir in fresh parsley at the end for color.

• If you like a thicker broth, let it simmer a few extra minutes before adding the dumplings.

  
  

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The dumplings continue soaking up the broth overnight, making this one of those meals that's almost better the next day. Add a splash of chicken broth or milk when reheating if you'd like to thin the soup.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes. Skip cooking the raw chicken and stir in about 4 cups of shredded rotisserie chicken before adding the cream.

Can I freeze it?

The soup freezes well, but the dumplings are best enjoyed fresh. If you plan to freeze it, make the soup first and prepare fresh dumplings when serving.

Can I use biscuits instead of homemade dumplings?

You can, but homemade dumplings are what make this recipe special.

A Few Final Thoughts

This isn't a recipe I try to lighten up or reinvent. It's one of those meals that reminds me of my grandma, snow days, and being gathered around the kitchen table waiting for dinner.

Sometimes the old recipes really are the best ones.

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.