13 Delicious Grandmas Chicken and Dumplings Comforting Recipes

Dive into the heartwarming world of comfort food with our roundup of 13 Delicious Grandma’s Chicken and Dumplings Recipes. Perfect for those chilly evenings or when you’re craving a taste of home, these recipes promise to wrap you in a blanket of warmth and nostalgia. Whether you’re a seasoned chef or a kitchen newbie, there’s a bowl of love waiting for you here. Let’s get cooking!

Classic Grandmas Chicken and Dumplings

Amidst the hustle of modern life, there’s something profoundly comforting about returning to the timeless simplicity of Classic Grandma’s Chicken and Dumplings, a dish that whispers of home and heart with every spoonful.

Ingredients

• 2 cups of all-purpose flour
• 1 tsp of baking powder
• A pinch of salt
• A couple of tablespoons of cold butter, cubed
• About 3/4 cup of whole milk
• 4 cups of chicken broth
• 2 cups of shredded cooked chicken
• A splash of heavy cream
• A handful of chopped fresh parsley

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Add the cold butter cubes to the flour mixture, using your fingers to rub them in until the mixture resembles coarse crumbs.
3. Gradually stir in the milk until a soft dough forms. Tip: Don’t overmix to keep the dumplings light.
4. Let the dough rest for 10 minutes while you bring the chicken broth to a gentle boil in a large pot.
5. Drop tablespoon-sized pieces of dough into the boiling broth, spacing them apart. Tip: Dip your spoon in hot water to prevent sticking.
6. Reduce the heat to a simmer, cover, and cook for 15 minutes without lifting the lid. This ensures the dumplings cook evenly.
7. Gently stir in the shredded chicken and heavy cream, heating through for about 5 minutes. Tip: Add a splash more broth if the mixture seems too thick.
8. Finish by sprinkling with fresh parsley before serving.

Rich in flavor and comforting in texture, these chicken and dumplings boast tender dumplings that soak up the savory broth, while the creamy base and fresh parsley add layers of depth and brightness. Serve it in deep bowls with a side of crusty bread for dipping into the luxurious sauce.

Creamy Grandmas Chicken and Dumplings

Comforting and rich, this dish wraps you in warmth with every spoonful, blending tender chicken with pillowy dumplings in a velvety broth that whispers of home.

Ingredients

• 2 cups of shredded cooked chicken
• 4 cups of chicken broth
• a splash of heavy cream
• a couple of carrots, diced
• a stalk of celery, chopped
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of all-purpose flour
• 2 tsp of baking powder
• a pinch of salt
• 1/2 cup of milk
• 2 tbsp of butter
• a sprinkle of fresh parsley, chopped

Instructions

1. In a large pot, melt the butter over medium heat and sauté the onion, garlic, carrots, and celery until soft, about 5 minutes.
2. Pour in the chicken broth and bring to a gentle boil, then reduce heat to simmer for 10 minutes to meld the flavors.
3. While the broth simmers, mix the flour, baking powder, salt, and milk in a bowl to form a sticky dough for the dumplings.
4. Drop tablespoon-sized dollops of the dumpling dough into the simmering broth, spacing them apart.
5. Cover the pot and let the dumplings cook for 15 minutes without peeking to ensure they puff up nicely.
6. Stir in the shredded chicken and a splash of heavy cream, heating through for another 5 minutes.
7. Garnish with fresh parsley before serving hot.

Lusciously creamy with a hint of freshness from the parsley, this dish offers a comforting embrace with its tender dumplings and rich broth. Serve it in deep bowls with a side of crusty bread to soak up every last drop.

Slow Cooker Grandmas Chicken and Dumplings

Lusciously comforting and brimming with homely charm, this Slow Cooker Grandmas Chicken and Dumplings recipe is a heartwarming embrace in a bowl, perfect for those days when only the most tender, flavorful comfort food will do.

Ingredients

• 2 cups of shredded cooked chicken (think leftover rotisserie for ease)
• 4 cups of chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 cup of sliced carrots (about 2 medium, for that sweet crunch)
• 1 cup of diced celery (a couple of stalks, for freshness)
• 1 small onion, finely chopped (because what’s a soup without onion?)
• 2 cloves of garlic, minced (for that punch of flavor)
• 1 tsp of dried thyme (a little sprinkle for herby goodness)
• 1/2 tsp of black pepper (freshly ground, if you’re feeling fancy)
• 1 cup of all-purpose flour (the backbone of our dumplings)
• 2 tsp of baking powder (for fluffy, cloud-like dumplings)
• 1/2 tsp of salt (just enough to season)
• 1/2 cup of milk (a splash to bring the dough together)
• 2 tbsp of unsalted butter, melted (because butter makes everything better)

Instructions

1. In your slow cooker, combine the shredded chicken, chicken broth, carrots, celery, onion, garlic, thyme, and black pepper. Stir well to mix all the flavors together.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the vegetables are tender and the flavors have melded beautifully.
3. About 30 minutes before serving, in a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until just combined to form a sticky dough.
4. Drop tablespoon-sized dollops of the dough into the simmering chicken mixture. Cover and cook on HIGH for 20 minutes, or until the dumplings are cooked through and fluffy.
5. Tip: Resist the urge to peek too often while the dumplings cook; keeping the lid on ensures they steam properly.
6. Tip: For extra flavor, sauté the onions and garlic in a bit of butter before adding them to the slow cooker.
7. Tip: If the broth seems too thin after cooking, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it in during the last 30 minutes to thicken.

The dumplings emerge pillowy and light, soaking up the rich, savory broth, while the chicken and vegetables offer a satisfying texture contrast. Serve this comforting classic in deep bowls with a sprinkle of fresh parsley for a pop of color and freshness.

Grandmas Chicken and Dumplings with Herbs

Venturing into the realm of comfort food, this dish marries tender chicken with fluffy dumplings, all enveloped in a herb-infused broth that whispers of home and heart. It’s a recipe that demands patience but rewards with every spoonful, a testament to the timeless appeal of simple ingredients transformed by love and care.

Ingredients

• 2 cups of all-purpose flour
• 1 tablespoon of baking powder
• A pinch of salt
• A couple of tablespoons of cold butter, cubed
• About 3/4 cup of whole milk
• 4 cups of chicken broth
• 2 cups of cooked chicken, shredded
• A splash of olive oil
• A handful of fresh herbs (thyme, parsley, and rosemary), finely chopped
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped

Instructions

1. In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, sliced carrots, and chopped celery, sautéing until they’re just soft, about 5 minutes.
2. Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken and half of the chopped herbs, then reduce the heat to a simmer. Let it bubble away for about 10 minutes to meld the flavors.
3. While the broth simmers, make the dumplings. In a bowl, whisk together the flour, baking powder, and a pinch of salt. Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the milk until just combined. Tip: Don’t overmix to keep the dumplings light.
4. Drop tablespoonfuls of the dumpling dough into the simmering broth. Cover the pot and let them cook for about 15 minutes without peeking—this ensures they puff up nicely.
5. Once the dumplings are cooked through (they should be firm to the touch), stir in the remaining fresh herbs. Serve hot, ladling generous portions into bowls.

Hearty and comforting, this dish boasts dumplings that are pillowy soft, soaking up the rich, herbaceous broth. For a twist, serve it with a side of crusty bread to mop up every last drop of the savory liquid.

Grandmas Chicken and Dumplings Soup

Venturing into the realm of comfort food, this dish embodies the warmth and love of home cooking, with tender chicken and fluffy dumplings swimming in a rich, savory broth that promises to soothe the soul.

Ingredients

• 2 cups of shredded cooked chicken
• 4 cups of chicken broth
• 1 cup of all-purpose flour
• 2 tsp of baking powder
• 1/2 tsp of salt
• 1 tbsp of butter, melted
• 1/2 cup of milk
• a couple of carrots, diced
• a stalk of celery, chopped
• a small onion, finely chopped
• a splash of olive oil
• a pinch of black pepper

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they’re soft, about 5 minutes.
2. Pour in the chicken broth and bring to a boil. Tip: For a richer flavor, you can use homemade broth if available.
3. While the broth heats, mix the flour, baking powder, and salt in a bowl. Stir in the melted butter and milk until a dough forms. Tip: Don’t overmix to keep the dumplings light.
4. Drop tablespoon-sized pieces of the dough into the boiling broth. Reduce heat to a simmer and cover, cooking for 15 minutes. Tip: Resist the urge to peek to ensure the dumplings cook evenly.
5. Add the shredded chicken and a pinch of black pepper, simmering for another 5 minutes until everything is heated through.

Hearty and comforting, this soup boasts a velvety broth with pillowy dumplings and succulent chicken. Serve it in a deep bowl with a side of crusty bread for dipping into the flavorful broth.

Grandmas Chicken and Dumplings with Vegetables

Comforting and hearty, this classic dish brings the warmth of grandma’s kitchen to your table, featuring tender chicken, fluffy dumplings, and a medley of vegetables in a rich, savory broth. It’s a timeless recipe that promises to soothe the soul and satisfy the appetite with every spoonful.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• 1 tsp of salt
• 1 cup of milk
• 2 tbsp of unsalted butter, melted
• 1 whole chicken, about 3 lbs, cut into pieces
• 8 cups of chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, finely chopped
• a couple of sprigs of fresh thyme
• a splash of heavy cream
• fresh parsley, chopped for garnish

Instructions

1. In a large pot, combine the chicken pieces and chicken broth. Bring to a boil over high heat, then reduce to a simmer for about 45 minutes, or until the chicken is cooked through.
2. Remove the chicken from the pot and let it cool slightly. Shred the meat, discarding the bones and skin.
3. Add the carrots, celery, onion, and thyme to the pot. Simmer for about 10 minutes, until the vegetables are tender.
4. While the vegetables cook, prepare the dumplings by mixing the flour, baking powder, and salt in a bowl. Stir in the milk and melted butter until just combined.
5. Drop spoonfuls of the dumpling dough into the simmering broth. Cover and cook for about 15 minutes, without lifting the lid, until the dumplings are fluffy and cooked through.
6. Stir in the shredded chicken and a splash of heavy cream. Heat through for another 2-3 minutes.
7. Garnish with fresh parsley before serving.

Just as comforting as it is delicious, this dish boasts a perfect harmony of textures, from the tender chicken and vegetables to the light, pillowy dumplings. Serve it in deep bowls on a chilly evening for a meal that feels like a warm hug.

Grandmas Chicken and Dumplings with a Twist

Few dishes evoke the warmth of home quite like chicken and dumplings, a classic comfort food reimagined with a modern twist that promises to delight the palate and soothe the soul.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• A pinch of salt
• A couple of tbsp of cold butter, cubed
• 3/4 cup of whole milk
• 1 whole chicken, about 3-4 lbs, cut into pieces
• A splash of olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups of chicken broth
• A handful of fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to your liking

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk just until combined. Set aside.
2. Heat a splash of olive oil in a large pot over medium heat. Add the chicken pieces and brown on all sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Return the chicken to the pot. Add the chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. Drop spoonfuls of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
6. Remove the bay leaf and thyme sprigs. Season with salt and pepper to taste.

Every bite of this dish offers a tender chicken and fluffy dumplings, bathed in a rich, herb-infused broth. Serve it in deep bowls with a side of crusty bread for dipping, and watch as it becomes an instant favorite at your table.

Grandmas Chicken and Dumplings for a Crowd

Lusciously comforting and steeped in tradition, this hearty chicken and dumplings recipe is a testament to the power of simple, wholesome ingredients coming together to create something truly magical. Perfect for feeding a crowd, it’s a dish that promises warmth, satisfaction, and a touch of nostalgia in every bite.

Ingredients

• a whole chicken, about 4 lbs
• a couple of carrots, chopped
• a couple of celery stalks, chopped
• one large onion, diced
• a splash of olive oil
• 8 cups of chicken broth
• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• a pinch of salt
• 3/4 cup of milk
• 2 tbsp of butter, melted

Instructions

1. In a large pot, heat a splash of olive oil over medium heat. Add the chopped carrots, celery, and onion, sautéing until they’re just soft, about 5 minutes.
2. Add the whole chicken to the pot, pouring in the chicken broth until the chicken is fully submerged. Bring to a boil, then reduce to a simmer, cooking for about 1 hour or until the chicken is tender and cooked through.
3. Remove the chicken from the pot, letting it cool slightly before shredding the meat, discarding the bones and skin.
4. While the chicken cools, in a mixing bowl, combine the flour, baking powder, and a pinch of salt. Stir in the milk and melted butter until a dough forms.
5. Drop tablespoon-sized pieces of the dough into the simmering broth. Cover and cook for about 15 minutes, or until the dumplings are fluffy and cooked through.
6. Return the shredded chicken to the pot, stirring gently to combine. Let it heat through for another 5 minutes.

With its tender chicken, fluffy dumplings, and rich, savory broth, this dish is a comforting embrace in a bowl. Serve it in deep bowls with a sprinkle of fresh herbs on top for a touch of color and freshness.

Grandmas Chicken and Dumplings with Biscuit Topping

Lusciously comforting and steeped in nostalgia, this dish wraps you in warmth with every spoonful, blending tender chicken, savory broth, and fluffy biscuit topping into a harmonious symphony of flavors.

Ingredients

• 2 cups of shredded cooked chicken (think leftover rotisserie for ease)
• 4 cups of chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 cup of all-purpose flour (for those dumplings we’re dreaming about)
• 1/2 cup of milk (whole milk brings the richness)
• 2 tbsp of butter (because everything’s better with butter)
• A splash of heavy cream (for that luxurious finish)
• A couple of carrots, diced (for a sweet crunch)
• A stalk of celery, chopped (it’s all about that texture)
• 1 small onion, finely chopped (the flavor base we can’t skip)
• 1 tsp of salt (to wake up all those flavors)
• 1/2 tsp of black pepper (for a little kick)
• 1 tsp of dried thyme (that herby goodness)

Instructions

1. In a large pot, melt the butter over medium heat and sauté the onion, carrots, and celery until they’re just soft, about 5 minutes.
2. Pour in the chicken broth and bring to a gentle boil, then add the shredded chicken, salt, pepper, and thyme. Let it simmer for 10 minutes to meld the flavors.
3. While the broth simmers, whisk together the flour and milk in a bowl until smooth to create your dumpling batter.
4. Drop tablespoonfuls of the batter into the simmering broth, spacing them apart. Cover and cook for 15 minutes without peeking to let the dumplings puff up perfectly.
5. Stir in the heavy cream gently, then remove from heat. Let it sit for 5 minutes to thicken slightly.
6. Tip: For extra fluffy dumplings, avoid overmixing the batter. Lumps are okay!
7. Tip: If the broth reduces too much, add a splash more to keep it soupy.
8. Tip: Serve immediately for the best texture, as the dumplings will continue to absorb liquid over time.

Grandmas Chicken and Dumplings with Biscuit Topping emerges as a velvety, heartwarming dish where the dumplings are cloud-like, soaking up the rich, herby broth. For a twist, garnish with fresh parsley or a dash of paprika to add color and a slight smokiness.

Grandmas Chicken and Dumplings with a Spicy Kick

Elegance meets comfort in this timeless dish, where tender chicken and fluffy dumplings are elevated with a daring spicy twist, perfect for those who cherish tradition with a modern flair.

Ingredients

• 2 cups of all-purpose flour
• 1 tablespoon of baking powder
• A pinch of salt
• A couple of tablespoons of butter, cold and cubed
• 3/4 cup of whole milk
• 1 whole chicken, about 3-4 pounds, cut into pieces
• 6 cups of chicken broth
• A splash of olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of dried thyme
• 1/2 teaspoon of cayenne pepper for that spicy kick
• Salt and freshly ground black pepper to season

Instructions

1. In a large pot, heat a splash of olive oil over medium heat. Add the chicken pieces and brown them on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add the diced onion, sliced carrots, and chopped celery. Cook until softened, about 5 minutes, stirring occasionally.
3. Add the minced garlic, dried thyme, and cayenne pepper to the pot. Cook for another minute until fragrant.
4. Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes, covered.
5. While the chicken simmers, prepare the dumplings. In a bowl, mix the flour, baking powder, and a pinch of salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
6. After the chicken has simmered, drop tablespoon-sized dollops of the dumpling dough into the pot. Cover and cook for another 15 minutes without lifting the lid.
7. Season the dish with salt and freshly ground black pepper to taste before serving.

Serve this hearty dish steaming hot, where the dumplings are pillowy soft, and the broth is rich with a subtle heat that lingers pleasantly. For an extra touch, garnish with fresh parsley or a drizzle of cream to balance the spice.

Grandmas Chicken and Dumplings with Homemade Noodles

Nothing warms the soul quite like a bowl of Grandma’s Chicken and Dumplings with Homemade Noodles, a dish that marries tender chicken and fluffy dumplings in a rich, savory broth. This timeless recipe, passed down through generations, is a testament to the comfort and love found in homemade meals.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• 1 whole chicken, about 3-4 lbs, cut into pieces
• 8 cups of water, to start, maybe more as needed
• 2 carrots, chopped into bite-sized pieces
• 2 celery stalks, sliced thin
• 1 medium onion, diced
• 3 cloves of garlic, minced
• A couple of bay leaves
• Salt and pepper, just enough to season
• A splash of heavy cream, for richness
• 2 eggs, for the noodles

Instructions

1. In a large pot, combine the chicken, water, carrots, celery, onion, garlic, and bay leaves. Bring to a boil over high heat, then reduce to a simmer for about 1 hour, or until the chicken is tender.
2. While the chicken cooks, make the noodle dough by mixing the flour and eggs until a stiff dough forms. Roll out on a floured surface to about 1/8-inch thickness, then cut into strips.
3. Remove the chicken from the pot, shred the meat, and return it to the broth. Discard the bones and bay leaves.
4. Bring the broth back to a gentle boil and add the noodle strips one at a time to prevent sticking. Cook for about 10 minutes, or until the noodles are tender.
5. Stir in the heavy cream and season with salt and pepper to taste. Serve hot.

This dish boasts a comforting texture, with silky noodles and tender chicken enveloped in a creamy, flavorful broth. For a rustic touch, serve in a deep bowl with a sprinkle of fresh herbs on top.

Grandmas Chicken and Dumplings in a Pressure Cooker

Grandma’s Chicken and Dumplings in a Pressure Cooker brings the comfort of home-cooked meals to your table in a fraction of the time, blending tender chicken with fluffy dumplings in a rich, savory broth.

Ingredients

• 2 cups of shredded cooked chicken
• 4 cups of chicken broth
• 1 cup of all-purpose flour
• 2 tsp of baking powder
• 1/2 tsp of salt
• 1/2 cup of milk
• 2 tbsp of unsalted butter
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• A splash of vegetable oil
• A couple of sprigs of fresh thyme

Instructions

1. Set your pressure cooker to the sauté function and add a splash of vegetable oil. Once hot, add the diced onion, sliced carrots, and chopped celery, cooking until softened, about 5 minutes.
2. Add the shredded chicken and chicken broth to the pressure cooker. Throw in the fresh thyme sprigs for that herby goodness. Lock the lid in place and cook on high pressure for 10 minutes.
3. While the chicken cooks, mix the flour, baking powder, and salt in a bowl. Stir in the milk and melted butter until just combined to form the dumpling dough.
4. Once the pressure cooking is done, quick release the pressure. Drop spoonfuls of the dumpling dough onto the surface of the broth. Don’t stir; just let them sit on top.
5. Lock the lid back on and cook on high pressure for another 5 minutes. This will steam the dumplings to perfection.
6. After cooking, let the pressure release naturally for 5 minutes, then quick release any remaining pressure. Remove the thyme sprigs before serving.

Fluffy dumplings float atop a deeply flavorful broth, with tender chicken and vegetables making every spoonful a delight. Serve this comforting dish in deep bowls, perhaps with a side of crusty bread to soak up every last drop of broth.

Grandmas Chicken and Dumplings with a Creamy Mushroom Sauce

Just imagine the comforting embrace of tender chicken and fluffy dumplings, all swathed in a luxurious creamy mushroom sauce that whispers of home and heart. This dish, a timeless classic, marries simplicity with sophistication, offering a soulful meal that’s as nourishing as it is delightful.

Ingredients

• 2 cups of shredded cooked chicken
• 1 cup of all-purpose flour
• 2 tsp of baking powder
• A pinch of salt
• A splash of milk
• 2 tbsp of butter
• A couple of cups of sliced mushrooms
• 1 cup of heavy cream
• A sprig of thyme

Instructions

1. In a large bowl, mix the flour, baking powder, and salt. Gradually add milk until a soft dough forms. Tip: Don’t overmix to keep the dumplings light.
2. Roll the dough into small balls and set aside. They should be about the size of a walnut.
3. Melt butter in a large pot over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Tip: Let the mushrooms brown slightly for deeper flavor.
4. Pour in the heavy cream and add the thyme, simmering gently for 3 minutes to infuse the sauce.
5. Add the shredded chicken to the pot, stirring to coat in the creamy mushroom sauce.
6. Drop the dumplings into the simmering sauce, cover, and cook for 15 minutes. Tip: Resist the urge to peek to ensure the dumplings steam properly.
7. Once the dumplings are fluffy and cooked through, remove from heat. Serve hot.

Comforting and rich, this dish boasts a velvety sauce that clings to each dumpling, with the earthy mushrooms adding a layer of complexity. For an extra touch of elegance, garnish with fresh thyme leaves before serving.

Conclusion

You’ve just discovered a treasure trove of comfort with our 13 Delicious Grandma’s Chicken and Dumplings recipes. Each one promises warmth, love, and a taste of home. We’d love to hear which recipe stole your heart—drop us a comment below! And if you’re as smitten as we are, don’t forget to share this roundup on Pinterest to spread the comfort far and wide. Happy cooking!