OMG, we ate wayyyyy too much of this! It was just too good to stop. This recipe is a KEEPER! grandma just said"

 

🥘 Grandma’s Creamy Chicken and Herb Dumplings

“OMG, we ate wayyyyy too much of this! It was just too good to stop. This recipe is a KEEPER!” — Grandma

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📜 Introduction (approx. 300 words)

There’s something magical about the kind of food that brings a whole family to the table and makes everyone sigh with satisfaction after the last spoonful. It’s not always flashy or exotic — sometimes, it’s the simple, humble, comforting classics that capture our hearts and taste buds the most.

This creamy chicken and herb dumplings recipe is exactly that kind of dish. It’s warm, soul-hugging, and packed with flavor in every bite. The velvety broth, slow-cooked chicken, and fluffy herb-infused dumplings come together in a symphony of taste and texture that reminds us of cozy Sundays, worn-out recipe cards, and the smell of something wonderful simmering on the stove all day.

When we made this, it was supposed to feed six — but somehow four of us devoured the whole thing. Even Grandma, who always “just has a small plate,” went back for seconds (and may or may not have cleaned out the pot when nobody was looking). She declared it a “keeper,” and that’s how we know it’s a recipe worth sharing — and saving.

We’ll walk you through everything: from choosing the best chicken and building a deep, flavorful base to making the most tender dumplings that float like clouds in a savory golden broth. This isn’t just a recipe — it’s a love letter to comfort food.

Let’s get cooking.

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🛒 Ingredients (approx. 250 words)

For the Creamy Chicken Stew:

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 3 carrots, peeled and sliced into coins

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• ½ teaspoon dried rosemary

• ¼ teaspoon turmeric (optional, for color)

• ⅓ cup all-purpose flour

• 6 cups chicken broth (preferably low-sodium)

• 1 cup whole milk or half-and-half

• 2 teaspoons chicken bouillon paste (like Better Than Bouillon)

• 4 cups cooked shredded chicken (from a roasted chicken or slow-cooked breast/thighs)

• 1 cup frozen peas

• 1 tablespoon chopped fresh parsley

• Juice of half a lemon (optional, to brighten)

For the Herb Dumplings:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ¾ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried parsley

• 1 teaspoon dried dill

• 1 teaspoon dried chives (or fresh if available)

• ¾ cup buttermilk (or substitute: ¾ cup milk + 2 tsp vinegar)

• 4 tablespoons melted unsalted butter

• Optional: ½ cup shredded sharp cheddar for cheesy dumplings

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🍳 Step-by-Step Instructions (approx. 700 words)

1. Build the Flavor Base

In a large Dutch oven or heavy-bottomed soup pot, melt 2 tablespoons of butter with 1 tablespoon olive oil over medium heat.

Add the diced onion, carrots, and celery. Sauté for about 5–7 minutes, stirring often, until the onions are translucent and the carrots have begun to soften.

Toss in the garlic, thyme, rosemary, salt, and pepper. Stir until fragrant (about 1 minute).

💡 Kitchen Tip: The aromatic base (called a “mirepoix” in French cooking) is essential — don’t rush it! It creates the deep savory flavor that makes this dish sing.

2. Thicken the Stew

Sprinkle in the flour evenly across the vegetables. Stir to coat everything — it’ll look a bit pasty, and that’s okay.

Cook the flour for 2–3 minutes, stirring constantly. This removes the raw flour taste and helps thicken the final stew.

Slowly pour in the chicken broth, about 1 cup at a time, stirring constantly to avoid lumps. Once all the broth is added, stir in the milk and chicken bouillon paste.

Bring everything to a low boil, then reduce to a gentle simmer.

Let the mixture simmer uncovered for 10–15 minutes, stirring occasionally. It will thicken into a creamy soup-like consistency.

3. Add the Chicken and Peas

Add the cooked, shredded chicken to the pot. Stir well to combine.

Add in the peas and chopped parsley. Taste and adjust seasoning if needed — more salt, pepper, or a squeeze of lemon to brighten it up.

Let everything simmer gently while you prepare the dumplings.

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🥣 How to Make the Fluffiest Herb Dumplings (approx. 300 words)

1. Mix the Dry Ingredients

In a medium mixing bowl, whisk together:

• 2 cups flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ¾ teaspoon salt

• ½ teaspoon pepper

• All dried herbs (parsley, dill, chives)

🧄 Optional Add-In: Toss in ½ cup shredded cheddar for cheesy herb dumplings.

2. Add the Wet Ingredients

Pour in the buttermilk and melted butter. Stir until just combined. The dough will be thick and a little sticky — like biscuit dough. Don’t overmix or your dumplings will be tough.

Let the dough rest for 5 minutes while the stew simmers.

3. Drop the Dumplings In

Using a large spoon or cookie scoop, drop heaping spoonfuls of the dumpling dough right onto the surface of the hot stew. You should get about 10–12 dumplings.

They’ll expand as they cook, so don’t crowd them.

🍲 Pro Tip: Press the spoon into hot water between scoops — this keeps the dough from sticking and helps form smooth dumplings.

4. Simmer, Don’t Stir

Cover the pot with a tight-fitting lid and reduce heat to low. Let the dumplings steam for 15 minutes without lifting the lid.

Resist the urge to peek — you’ll release the steam they need to rise!

After 15 minutes, check one dumpling by slicing it in half. If the center is cooked through and fluffy, you’re done!

🍋 Optional: Finish with a squeeze of lemon and another sprinkle of parsley before serving.

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🍽️ Serving Suggestions (approx. 150 words)

Ladle generous spoonfuls of the creamy chicken stew and a few fluffy dumplings into deep bowls. Serve with a side of crusty bread, a small green salad, or just as-is — it’s a full meal in a bowl.

If you really want to impress, drizzle a little melted butter over the dumplings before serving and hit them with a pinch of flaky sea salt. You’re welcome.

Want to stretch it further? Serve it with:

• Roasted garlic green beans

• Mashed potatoes (yes, carbs on carbs — you earned it)

• Buttery corn on the cob

• Pickled vegetables for a tangy contrast

This dish reheats beautifully the next day — if you have any leftovers, that is.

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🧊 Storage & Reheating Tips (approx. 150 words)

To store:
Let everything cool completely. Transfer to an airtight container and refrigerate for up to 4 days.

To reheat:
Warm gently on the stove over low heat, adding a splash of milk or broth if it’s too thick. Microwave works too, but the dumplings may dry out — cover with a damp paper towel.

Freezing?
You can freeze the stew without the dumplings. Make a fresh batch of dumplings when reheating for best texture.

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📝 Final Thoughts & Variations (approx. 250 words)

This recipe is meant to be flexible and forgiving — just like Grandma’s cooking. Here are a few ways to make it your own:

🐓 No cooked chicken?

Use raw thighs or breasts. Sear them first in the pot, then simmer until cooked through before shredding and returning to the stew.

🥦 Want more veggies?

Add mushrooms, parsnips, green beans, or spinach. The more, the merrier.

🧄 Herb Swap:

Use fresh herbs if available — just triple the amount. Fresh dill, parsley, and thyme take it to another level.

🌶️ Spicy Twist:

Add a pinch of cayenne to the dumplings or a diced jalapeño to the stew for heat.

🥛 Dairy-Free?

Use dairy-free butter and milk (like oat or cashew). It won’t be quite as creamy, but still delicious.

🍗 Make it Southern:

Add a splash of hot sauce, a dash of smoked paprika, or some corn kernels for a Southern-inspired variation.

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📣 What Grandma Said (approx. 100 words)

After everyone had eaten way more than planned, and we were sitting around the table rubbing our bellies and sighing with joy, Grandma leaned back in her chair, dabbed her lips with her napkin, and declared:

“This recipe is a keeper.”

And you know what? She’s right.

Save it, print it, share it — this is the kind of dish you’ll make again and again. Maybe you’ll even pass it down someday with your own little tweaks. That’s what good food does — it becomes part of your story.