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A large pot filled with creamy chicken and dumplings, featuring tender homemade dumplings simmering in a rich, savory broth on a stovetop.

Grandma’s Chicken and Dumplings

Grandma’s Chicken and Dumplings with tender shredded chicken, creamy butter-and-soup broth, and soft hand-rolled dumplings. Old-fashioned comfort made from the heart.
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Prep Time 30 minutes
Cook Time 1 hour 16 minutes
Total Time 1 hour 46 minutes
Servings: 7
Course: Main Dish
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 –3 lbs bone-in skin-on chicken thighs
  • 2 sticks butter divided
  • Salt and pepper to taste
  • 1 –2 cans 10.5 oz each cream of chicken soup
  • Water to cover
  • Dumplings:
  • Self-rising flour about 3–4 cups, enough to fill ¾ of a large bowl
  • 2 eggs
  • 2 cups cooled chicken broth reserved from the pot

Equipment

  • Large pot or Dutch oven, rolling pin

Method
 

  1. Place chicken in a large pot, cover with water, add 1 stick butter, salt, and pepper. Simmer until chicken is tender and falling off the bone, 45–60 minutes. Remove chicken; reserve 2 cups broth and cool it completely. Shred chicken, discarding bones and skin.
  2. Add remaining stick of butter and 1–2 cans cream of chicken soup to the pot of broth; stir until creamy. Return shredded chicken and keep at a gentle simmer.
  3. Place self-rising flour in a large bowl; make a well. Add cooled broth and eggs; mix with hands until a soft, rollable dough forms.
  4. Roll dough to ⅛–¼ inch thick on a floured surface; cut into squares. Drop gradually into the simmering broth, stirring gently. Simmer on low about 15 minutes until dumplings are cooked through.
  5. Season to taste and serve hot.

Notes

Cool the reserved broth before making the dough. Do not overwork the dumplings. Add them gradually and keep a gentle simmer. Rustic shapes are traditional. Leftovers thicken—loosen with broth when reheating. Pure old-fashioned comfort.