My grandma has been making this for as long as I can remember!

My Grandma Has Been Making This for As Long as I Can Remember! A Step-by-Step Guide to Her Classic Recipe

There’s a special place in our hearts for the recipes that have been passed down through generations, especially when they come with a bit of nostalgia attached. For many, there’s that one dish their grandmother makes that seems to hold all the love, warmth, and comfort of childhood. It’s more than just food—it’s a tradition, a memory, and a connection to family history.

My grandma has been making this dish for as long as I can remember, and its comforting flavors never fail to bring me back to those simple moments in her kitchen. Today, I’m sharing her time-honored recipe with you so you can create this dish in your own kitchen, savoring every bite while reminiscing about those cherished memories.

The Dish: Grandma’s Hearty Chicken and Dumplings

Grandma’s Chicken and Dumplings is the kind of meal that fills the house with an irresistible aroma. It’s rich, savory, and hearty, with perfectly tender chicken, a creamy broth, and pillowy dumplings that float gently in the soup. Every bite feels like a hug, and there’s something magical about it, as if every ingredient is carefully chosen to bring comfort to the soul.

Ingredients

Before diving into the step-by-step process, let’s gather all the ingredients you’ll need:

For the Chicken:

• 4 bone-in, skinless chicken breasts (or thighs, if preferred)
• 1 large onion, quartered
• 3 cloves of garlic, smashed
• 2 celery stalks, roughly chopped
• 2 large carrots, peeled and cut into chunks
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Water (about 8 cups or enough to cover the chicken)

For the Broth:

• 4 cups low-sodium chicken broth (or homemade, if you have it)
• 1 cup heavy cream (optional, for extra richness)
• Salt and pepper, to taste

For the Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup unsalted butter, cold and cut into cubes
• 1 cup buttermilk (or regular milk)
• Fresh parsley for garnish (optional)

Instructions

Step 1: Preparing the Chicken and Broth

Start by preparing the chicken, which will be the heart of this dish.

1. Simmer the Chicken: In a large pot, place the chicken breasts (or thighs), onion, garlic, celery, carrots, bay leaf, thyme, and a pinch of salt and pepper. Add enough water to the pot to cover the chicken (about 8 cups). Bring the mixture to a gentle boil over medium-high heat, then lower the heat to a simmer.
2. Cook Until Tender: Let the chicken simmer for about 30-40 minutes, or until it is fully cooked and tender. During this time, the chicken will release its flavor into the broth, creating a rich, savory base. Occasionally skim off any foam or impurities that rise to the surface.
3. Shred the Chicken: Once the chicken is fully cooked, remove it from the pot and set it aside to cool for a few minutes. Once it’s cool enough to handle, shred the meat into bite-sized pieces using two forks. Discard any bones and skin.
4. Strain the Broth: Strain the broth to remove the vegetables and herbs, leaving only the flavorful liquid behind. Return the strained broth to the pot, and add the chicken broth (if needed) to make sure you have enough liquid for the dumplings to cook in. Taste the broth, and adjust the seasoning with salt and pepper as necessary.

Step 2: Preparing the Dumplings

While the chicken is cooking, you can prepare the dumplings. These are the real stars of the dish—they need to be light and fluffy, the perfect complement to the hearty chicken and broth.

1. Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and sugar. Stir well to ensure the dry ingredients are evenly mixed.
2. Cut in the Butter: Add the cold cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The cold butter will help make the dumplings light and flaky.
3. Add the Buttermilk: Pour in the buttermilk and stir gently to form a dough. Be careful not to overmix the dough—just stir until everything is just combined. The dough should be thick but still a little sticky.

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