Grandma Selma’s Chicken in the Pot

This recipe is my twist on my Grandma Selma’s Chicken in the Pot. It’s well-worth enjoying at least once a week.


  • 3 tablespoons olive oil
  • 6 large carrots, cut into 3-inch pieces
  • 8 stalks of celery, cut into 3-inch pieces
  • 3 large onions, sliced
  • Peel of 1 lemon
  • 3 garlic cloves, peeled and mashed
  • 6 sprigs fresh dill
  • 1/2 teaspoon salt
  • 3 pounds chicken breasts, bone-in and skin-on
  • 2 cups low sodium chicken broth
  • 6-8 dumplings or 1/2 package frozen chicken or vegetable pot stickers or Chinese dumplings (also known as gyoza.)
  • Sour cream
  • Parmesan cheese, grated


  1. In a large pot over medium heat, add olive oil.
  2. Place all ingedients in the pot (except chicken and pot stickers or dumplings) and saute for 5 – 10 minutes.
  3. Season chicken breasts with salt and pepper. Place chicken in the center of the vegetables.
  4. Add broth, enough to almost cover chicken and bring to a boil. Lower heat and simmer covered for 30 – 40 minutes. Vegetables will be al dente. If you prefer softer vegetables, cook for an additional 10 minutes.
  5. During the final 3 minutes of cooking, add the frozen pot stickers or dumplings.
  6. Remove chicken from the pot and discard the bones and skin.
  7. Serve the chicken in a large soup bowl. Ladle the vegetables and pot stickers over the chicken. Sprinkle with fresh dill, grated Parmesan cheese, and a dollop of sour cream.


For a heartier meal, this dish can be served over white rice.

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