Grandma’s Chicken and Dumplings

My Grandma’s Chicken and Dumplings are full of delicious flavors and are made with homemade rolled-out dough, lots of chicken, and a thick sauce.

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These chicken and dumplings have been around in my family for several generations and are one of our favorites on a cold winter day. The chicken is simmered to create the broth for this dish. Once the homemade dumplings are added, it creates a thick, delicious sauce.

How I made the chicken and dumplings

If you are a chicken and dumplings fan, these are well-worth the effort.

Begin by placing a whole chicken in a heavy stock pot. Cover it with water and add salt and pepper. Boil the chicken until it is cooked through.

Alternatively, the chicken can be cooked in an Instant Pot for 25 minutes. I put a whole chicken, along with some chicken legs (because we really like dark meat) into the pot. Add 4 cups of water, and cook on manual for 25 minutes with a quick release.

Remove the chicken and reserve the broth for the dumplings. After the chicken has cooled, remove the meat from the bones.

The secret is in the dumplings

Mix one cup of whipping cream, two eggs, and two teaspoons of salt. Gradually add enough flour to make a very soft dough—it will be very sticky. Then, put a generous amount of flour on the countertop and the soft dough. Knead flour into the dough until it is no longer sticky.

Once the dough is no longer sticky, begin rolling it out on the floured surface. The secret to these delicious dumplings is rolling the dough paper-thin. Cut the dough into small pieces, about two inches by two inches. Also, ensure the dough is generously covered in flour, which will help thicken the broth. After cutting the dumplings, place them on a plate.

Bring the broth to a boil. Add dumplings one at a time, making sure each dumpling swirls around enough so it won’t stick to the next dumpling. Continue adding the dumplings until the broth thickens to the desired consistency. Stir in deboned chicken. Add salt and pepper to taste.

The delicious chicken and dumplings

Sometimes I use all of the dough mixture, and sometimes I don’t. It depends on how much broth I have. However, you can add more chicken broth if your chicken and dumpling mixture ends up too thick. However, I prefer a thicker sauce, so I typically don’t add extra broth.

I hope you and your family enjoy my Grandma’s Chicken and Dumplings recipe as much as we do.

xoxo,
Molly

Grandma’s Chicken and Dumplings

My grandma's chicken and dumplings are full of delicious flavors and are made with a homemade rolled-out dough, lots of chicken, and a thick sauce.

5 from 2 votes

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Ingredients

  

• 1 whole chicken
• 1 cup whipping cream
• 2 eggs
• 3 teaspoons salt
• 1 teaspoon pepper
• flour
• salt and pepper to taste
• chicken broth

Instructions

 

• Place the chicken in a heavy stock pot and cover it with water. Add 1 teaspoon of salt and 1 teaspoon of pepper, and boil until the chicken is cooked through.
• Let the chicken cool and debone it, making sure to reserve the broth.
• Using a hand mixer, mix whipping cream, eggs, and 2 teaspoons of salt in a bowl just until blended.
• Add enough flour to make a sticky dough.
• Place sticky dough on a heavily floured surface.
• Knead the dough into the flour until it is no longer sticky.
• Once the dough is no longer sticky, begin rolling it out on the floured surface, adding more flour as needed.
• Roll the dough paper-thin and cut into small pieces, about two inches by two inches.
• Make sure the dough is generously covered in flour, because this will help thicken the broth.
• After cutting the dumplings, put them on a plate.
• Bring reserved broth to a rolling boil.
• Add dumplings one at a time, and allow each dumpling to swirl around in the broth so that it won’t stick to the next dumpling.
• Continue adding the dumplings until the broth thickens to the desired consistency.
• Add deboned chicken.
• Add salt and pepper to taste, and more chicken broth if desired.