My nana sure was a clever woman!.

 

Nana’s Classic Chicken and Dumplings Recipe: A Comforting Family Tradition

When I think of my Nana, I think of her hands—aged and soft, but always moving with purpose. She was a woman of few words, but her actions spoke volumes. Every time I walked into her house, the warm scent of something cooking filled the air. It wasn’t just the food; it was the feeling of comfort, safety, and unconditional love that she infused into everything she made. My Nana was certainly a clever woman. She had a way of making something as simple as a meal feel extraordinary.

One of the dishes I remember most from my childhood is her Chicken and Dumplings. It wasn’t anything fancy, but to me, it was the perfect meal. Tender chicken, hearty vegetables, and fluffy dumplings swimming in a savory broth. Nana’s chicken and dumplings had that unique taste that only she could make, and every time we sat down to eat it, it felt like a hug from the inside out. As I got older, I realized that this dish was more than just a meal—it was a symbol of Nana’s love, her resourcefulness, and her unspoken wisdom.

I’ve tried many versions of chicken and dumplings since then, but none compare to Nana’s. There was a cleverness to the way she combined simple ingredients to create something magical. And now, I’m going to share that recipe with you. This is not just a recipe for chicken and dumplings—it’s a recipe for love, for warmth, and for the kind of meal that brings people together.

Let’s dive into this recipe, step by step, and see why Nana’s chicken and dumplings was so special.

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Why Nana’s Chicken and Dumplings Were So Special

Nana was a woman who understood the art of simplicity. She didn’t have a lot of fancy kitchen gadgets or expensive ingredients. What she did have was a deep knowledge of flavors and techniques that she had perfected over the years. She knew how to use what she had to make something amazing.

One of the things that set Nana’s chicken and dumplings apart from other recipes I’ve tasted was her ability to create layers of flavor without making things complicated. She used a simple chicken broth that was rich and flavorful, but not too overpowering. The chicken was always perfectly cooked—juicy, tender, and infused with the savory broth. The dumplings were the crowning glory—fluffy and light, with just the right amount of seasoning.

Nana also had a clever trick of using the whole chicken instead of just chicken breasts or thighs, which added a depth of flavor to the broth that you can’t get from boneless chicken pieces. She would cook the whole chicken until it was fall-off-the-bone tender, then shred the meat to create that perfect, homey texture. It was a clever way to get the most out of the ingredients, and the result was a comforting, satisfying meal that everyone loved.

This chicken and dumplings recipe is something you can make with love, just as Nana did. It’s a meal that brings the family together, fills the house with the most inviting aromas, and leaves everyone satisfied.

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Ingredients for Nana’s Chicken and Dumplings

Here are the ingredients you’ll need to create Nana’s chicken and dumplings. The recipe may seem long, but trust me, it’s worth every step!

For the Chicken and Broth:

• 1 whole chicken (about 3-4 lbs)

• 2 medium onions, quartered

• 3 carrots, peeled and halved

• 3 celery stalks, halved

• 4 cloves garlic, smashed

• 2 bay leaves

• 10 cups water (enough to cover the chicken)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• 1 tablespoon olive oil or butter (for sautéing the vegetables)

For the Dumplings:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon sugar

• 2 teaspoons fresh thyme (optional, for extra flavor)

• 1/2 cup whole milk

• 1 large egg

• 1/4 cup unsalted butter, melted

• 1 teaspoon garlic powder (optional)

• Fresh parsley (for garnish, optional)

For the Soup Base:

• 2 tablespoons butter

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cups chicken broth (use the broth from cooking the chicken)

• 1 cup heavy cream (optional, for a richer soup)

• Salt and pepper to taste

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Step-by-Step Instructions for Nana’s Chicken and Dumplings

Step 1: Make the Chicken Broth

The first step to Nana’s chicken and dumplings is the chicken broth. This is the foundation of the whole dish, so we want to get it just right.

1. Prepare the Chicken: Place your whole chicken in a large pot. Add the quartered onions, halved carrots, halved celery stalks, smashed garlic cloves, and bay leaves.

2. Add the Water: Cover the chicken and vegetables with about 10 cups of water. The goal is to have enough water to fully submerge the chicken and vegetables. If necessary, add more water.

3. Season the Broth: Add the salt, pepper, thyme, and rosemary to the pot. These seasonings will infuse the broth with layers of flavor.

4. Cook the Broth: Bring the pot to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let the chicken simmer for about 1.5-2 hours, or until the chicken is fully cooked and the meat is tender and falling off the bone.

5. Strain the Broth: Once the chicken is cooked, carefully remove the chicken from the pot. Strain the broth to remove the vegetables and bones. Return the broth to the pot and set aside. You can use the chicken bones and vegetable scraps for making another batch of broth, or simply discard them.

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Step 2: Shred the Chicken

1. Remove the Skin: Once the chicken has cooled enough to handle, remove the skin and bones. You can discard the skin or save it for making chicken stock.

2. Shred the Chicken: Using your hands or two forks, shred the chicken into bite-sized pieces. Set aside for later. This shredded chicken will form the hearty filling for the soup.

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Step 3: Make the Soup Base

1. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables have softened and the onion is translucent.

2. Add the Broth: Pour in the strained chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes, allowing the vegetables to cook fully and the flavors to meld together.

3. Add the Cream (Optional): If you want a richer soup, you can stir in 1 cup of heavy cream at this point. This will add a velvety texture to the soup and make it even more comforting.

4. Add the Shredded Chicken: Stir the shredded chicken into the soup base and cook for an additional 5-10 minutes, allowing the flavors to combine.

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Step 4: Make the Dumplings

While the soup is simmering, it’s time to prepare the dumplings that will float on top of the soup and soak up all those delicious flavors.

1. Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, sugar, and garlic powder (if using). If you want to add a bit more flavor, you can also mix in the fresh thyme.

2. Add the Wet Ingredients: In a separate bowl, whisk together the milk, egg, and melted butter.

3. Combine the Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. You want the dough to be thick and slightly sticky, but don’t overmix it. The dumplings will turn out lighter if you leave a little lumpiness in the dough.

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Step 5: Cook the Dumplings

1. Drop the Dumplings into the Soup: Using a spoon, carefully drop spoonfuls of the dumpling dough onto the simmering soup. Be sure to leave a little space between each dumpling, as they will expand while cooking.

2. Cover and Simmer: Once all the dumplings are in the soup, cover the pot with a lid and let the dumplings steam for about 15-20 minutes. Do not lift the lid while they are cooking, as this will release the steam needed to cook the dumplings through.

3. Check for Doneness: After the dumplings have cooked, use a toothpick to check for doneness. If it comes out clean, the dumplings are ready.

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Step 6: Serve and Enjoy

1. Garnish: Once the dumplings are cooked, ladle the chicken and dumplings into bowls. Garnish with freshly chopped parsley for a burst of color and a hint of freshness.

2. Serve: Serve the chicken and dumplings while hot. This dish is best enjoyed with a side of crusty bread or a light salad.

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Final Thoughts on Nana’s Chicken and Dumplings

Nana sure was a clever woman. She knew that a good meal didn’t need to be complicated, and she mastered the art of making everyday ingredients shine. Her chicken and dumplings were a testament to her wisdom, creativity, and love for her family.

By following this recipe, you can bring a little piece of that comfort and warmth into your own kitchen. It’s a dish that’s perfect for a cozy family dinner, or when you want to impress your loved ones with something homemade and heartfelt.

Nana’s chicken and dumplings may not have had any fancy frills, but it was always the centerpiece of family gatherings, and it was always made with love. And that’s what made it truly special.