Grandma Haydon's Chicken and Dumplings





This recipe has been in my husband's family for a very long time. I was unsure of where this recipe originated until recently we were told it was his Grandmothers recipe.  Ultimate comfort food and we crave this when the weather gets colder.  I have changed it up just a bit to make it easier and quicker to make. My mother in law makes hers with a whole chicken and I just use chicken breasts.  I have used a whole chicken but to me it is just as good with the chicken breasts. I have to admit that I cannot make dumplings like the hubby.  He learned how to do this from his Mom and I just cannot compete with it.  I can make them but he just puts that extra whammy in them that takes them over the top.

I know the traditional chicken and dumplings have the dumplings already in the soup.  With this recipe the dumplings are made in a separate pot.  The dumplings are the star here and honestly we could just eat the dumplings with a little soup poured over them.   Oh my!

Grab your stockpot and place some water and about 5 chicken breasts in and bring to a boil. I add chopped celery and sliced carrots and onions to the broth as the chicken is cooking.  You can add chicken broth or chicken bouillon to flavor the water.  Remove the chicken once done and add the potatoes to cook. Once the chicken is cooler, cut in bite size pieces and add back to the pot. Add water or broth as you go as needed.  Add a large can or two small cans of cream of chicken soup to the pot. Season with salt and pepper to taste. To make the dumplings we add water with chicken broth or bouillon to a separate pot. We do this because the dumpling mixture can quickly stick to the bottom of the pan and scorch your soup.  We have had this happen and had to eat bologna sandwiches so we separate them now.   Mix jiffy mix according to package directions to make dumplings.  Once the water boils add your dumpling mixture by spoonfuls.  Allow to cook on one side and turn.  The hubby checks them with a fork to make sure they are done.  We prefer a more biscuit type dumpling.  Once done we place them in a dish and add to the bowl when we serve the soup.  







Grandma Haydon's Chicken and Dumplings
5 chicken breasts
4 stalks celery, chopped
4 carrots, sliced
chopped onion, about 1/8 cup
8-10 medium potatoes, diced
large can of cream of chicken soup
Jiffy or Bisquick, make according to directions on package
salt and pepper to taste
water or chicken broth or bouillon
Add the chicken breast to water or broth, bring to a boil and add celery, carrots, and onions.  Once chicken is done remove and add potatoes.  Cook until done, add chopped chicken and cream of chicken soup.  Season with salt and pepper and simmer.  While simmering add water or broth to a separate pan and drop dumplings by spoonfuls once its boiling.  You want this to be a slow boil, once done on one side, flip and continue to cook. Check to make sure done with a fork.  We place the dumplings in a dish and once all are done add to bowl of soup. Enjoy!


Shared at
 Everyday Mom's Meals Church Supper
 Recipes For My Boys Thursdays Treasures.
Gooseberry Patch Recipe Round Up
Weekend Potluck at The Country Cook
Meal Plan Monday


5 comments:

  1. I like when people share old family recipes. They've been around for a while for a reason, right?!

    Had to laugh at your comment about eating just the dumplings with a little soup. That's how I ate chicken and dumplings when I was younger. The dumplings have always been my favorite part!

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  2. Thanks Michelle, This recipe is so easy to make but was hard for me to pin down the measurements since I just wing it. I LOVE the dumplings, they are the best part!

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  3. Comfort food at its best! Thanks for sharing at Church Supper. Have a blessed week, and see you again next Sunday!

    Everyday Mom's Meals

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  4. Thank you for sharing this soup recipe on my fan page. It has been pinned and will be made real soon.

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  5. I am featuring this recipe at my blog today www.alilcountrysugar.blogspot.com

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