Granny’s Country Kitchen Chicken and Dumplings

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Classic Southern comfort food featuring tender chicken simmered in a savory broth with fluffy homemade dumplings. This American-inspired comfort-food recipe, ready in about 80 minutes, pairs bone-in chicken thighs, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces bone-in chicken thighs
• 2 medium, sliced into 1/4-inch rounds carrots
• 2, sliced celery stalks
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 6 cups chicken broth
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp, plus more for seasoning salt
• 1 cup whole milk
• 3 tbsp, melted butter
• 1 tsp fresh thyme leaves
• 1/2 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, combine 4 bone-in chicken thighs, 2 sliced carrots, 2 sliced celery stalks, 1 diced yellow onion, 3 minced garlic cloves, and 6 cups chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes until chicken is tender.
2. Step 2: While the chicken simmers, prepare dumplings by whisking together 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt in a bowl. Stir in 1 cup whole milk, 3 tbsp melted butter, and 1 tsp fresh thyme leaves until a soft dough forms.
3. Step 3: Remove chicken from broth and shred meat, discarding bones. Return shredded chicken to the pot and bring broth back to a gentle simmer.
4. Step 4: Drop spoonfuls of dumpling batter into the simmering broth, spacing them evenly. Cover pot and cook for 15 minutes without lifting the lid, until dumplings are puffed and cooked through.
5. Step 5: Season with 1/2 tsp black pepper and additional salt to taste. Serve hot with vegetables and dumplings in bowl.