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Great Grandma's Homemade Chicken and Dumplin recipe.

Updated on April 24, 2013


As a child I always looked forward to my granny's cooking. I knew her food was made from scratch and would warm you up with that delicious goodness. There was never any leftovers at granny's house. Her food was always made with love, and you could taste it in every bite. This recipe is a keeper. Once you make Chicken and Dumplings this way- you will never go back to anything else. Every time we make this in our home- I think of my dear old granny, and everyone waiting at the table with their bowl.


1 Large Chicken- prefer a Tyson all natural

Fresh Parsley

Minced onion

5 Chicken Bouillon Cubes

Garlic powder

1/2 bag small bite size carrots

7 small russet potatoes peeled and cut in quarters

For dumplings

1 t salt

2 cups flour

1 egg


Required kitchen tools.

Big stockpot.

Pizza cutter.

Aluminum foil.

medium bowl.

rolling pin.


On the top of the stove place one big stockpot. Add your whole chicken in the pot- without the paper bag that comes inside the chicken. Add enough water to almost cover the chicken.Then add a sprinkle of garlic powder,carrots, peeled potatoes, onion, bouillon cubes, parsley. Cook for 4-5 hours on medium until the chicken starts falling from the bone from being so tender. (You can place this chicken in a slow cooker if you like instead of a stockpot on the stove, and leave it on high for 5-6 hours along with all the same ingredients listed).

Once the time has passed and the chicken is done- Turn the burner off. Now you want to take all that juicy chicken off the bone and place just the meat back in the pot without the bones. Try to not to put all out of the chicken skin back in the pot. Discard the old bones.

Take a hand blender once the pot mixture is cooled and begin mixing the ingredients in the stockpot until the potatoes and carrots are blended and the chicken is shredded. The shredded chicken makes all the difference. You don't want to miss this step.

Then begin making your dumplings. Home made Dumplings make all the difference. Don't try and skip this step by rolling out a sheet of can bisquits. Take a big bowl and add your 2 cups of flour, salt. Mix this real well. Then make a well in the middle of the flour mixture and add the egg. slowly start mixing the ing in the middle and incorporate some of the flour. Then add 1/4 cup of the chicken broth from the stockpot in the center of your bowl, and start incorporating this in the flour mixture. Continue mixing until the dough resembles pie doe, not to sticky not to dry. You might need to add more chicken broth to do this, so keep a little extra on the side.

Roll out two sheets of aluminum foil, and dust it with flour. Place your dough in the center and let it set for 15 minutes. Once it set, then begin to roll out the dough on the aluminum foil with a flour dusted rolling pin till it is very thin. You don't want super thick dumplings, and remember the dumplings will get bigger when they cook. Get out your pizza slicer and begin slicing the dough into individual 1" square pieces. Leave the cut dumplings on the foil for 30 minutes.

While the dumplings are sitting for 30 minutes, begin heating your stockpot back up with the chicken.( If you decided to use a crockpot to cook your chicken and vegetables- than at this point you want to add that mixture to a pot on the stove because it needs to boil).Either way You can add more water at t his point if you want to make it stretch.

When the mixture begins to boil and your dumplings have sat for 30 minutes- that you want to start adding your dumplings to the boiling mixture individual. Once you do this and all your dumplings are in the pot you want to reduce the pot to a slow simmer and cover with a lid for 10 minutes.

After 10 minutes uncover and continue to cook until the dumplings are done- approx 30 min. Dust with pepper. If you want your mix thicker than you can use cornstarch. You will find with the carrots and the potatoes the mixture thickens naturally. If you decide to use cornstarch put about 2 T of cornstarch in a cup and then add some of the broth to it. It will thicken and then you add this mixture to your pot.

I hope you enjoy your homemade chicken and dumplings. This is one of my family recipes that always brings a big smile to the kids. Its honestly not that difficult to make. I normally add my chicken and vegetables to my crock pot and let it cook for the day, and then when I come home I do the rest.

Nothing goes better with a nice bowl or chicken and dumplings- than a nice piece of Delicious Carrot cake with cream cheese icing. From our home to yours- enjoy.


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    • Peggy W profile image

      Peggy Woods 

      11 months ago from Houston, Texas

      My grandmother and mother always cooked from scratch so I can appreciate your fondness of remembering the cooking that your grandmother did. Thanks for this recipe of yours. The dumplings that I remember were potato dumplings and also another small dumpling that was my favorite. I wish I could find those recipes. Nice that you have your grandmother's recipe.

    • Journey * profile image

      Nyesha Pagnou MPH 

      11 months ago from USA

      I love to eat chicken and dumplings. This seems like a great recipe. Thanks for sharing.

    • profile image

      Maria b 

      3 years ago

      I am me,I got it now.....i am sure everything will turn out.but why the corn starch? Thanks

    • Kristen Howe profile image

      Kristen Howe 

      3 years ago from Northeast Ohio

      This looks delicious and something easy I can make at home. Thx for sharing this great recipe.

    • profile image


      3 years ago

      I have made chicken 'n dumplings from scratch before but had never heard of using a hand blender to mix everything up. Still, I followed the recipe to a T and thought I was well on my way to a delicious meal. Then I used the hand blender, not much, just enough to shred the chicken and mix the potatoes and carrots per the recipe. Imagine my disappoint as the lovely broth, chicken and veggies turned in to a big pot of mush. I added quite a bit of water to thin it back out, but couldn't get it to look ANYTHING like what I was used to, nor what the photo looks like. The flavor was bland because of having to add so much water back in (I even added more bouillon and salt to the pot) and the texture was all kinds of wrong. If I ever made this again--which I'm not sure I would, sadly--I would skip the hand mixer and shred the chicken with forks like I usually do. Otherwise you'll be presenting something that looks nothing like the photo shown.

    • profile image


      3 years ago

      we call this chicken pot pie. A PA Dutch dish

    • profile image


      4 years ago

      i am making this now and when I blended the stock potatoes carrots and chicken the chicken shredded very fine hope not too fine. Let u know how it turns out.

    • slmorgan profile image


      8 years ago from San Francisco

      Yum...sounds great. My mom use to make the best chicken and dumplings. I'll try this recipe. Thanks for sharing and welcome to hubpages. Lately, I can use something hot to eat in foggy and cold San Francisco.

    • datahound profile image


      8 years ago from USA

      Boy that looks great...I can almost smell it. It's 100 degrees outside and I'd still go for a bowl of that. I will try this recipe thanks,



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