Easy Chicken and Dumplings
A classic comfort food recipe featuring tender chicken and hearty dumplings in a rich broth, perfect for cozy dinners.
Ingredients
For the broth
- 4 cups cooked chicken or turkey, chopped Use leftover chicken or turkey for a quicker prep.
- 1 cup chopped celery
- 1 can cream of chicken soup (10.5 oz)
- 2 cans chicken broth (10.5 oz each)
- 3 cans water Use the empty soup can to measure.
For the dumplings
- 2 cups self-rising flour
- ¼ cup shortening
- ¾ cup boiling water Add gradually as needed.
- to taste Salt and pepper
Instructions
Preparation
- Make the chicken broth by placing the chopped chicken, celery, cream of chicken soup, chicken broth, and water into a large soup pot.
- Bring to a boil over medium-high heat. Cover and let it simmer while you prepare the dumplings.
- In a large bowl, add the self-rising flour. Cut in the shortening with a fork or pastry blender until the mixture resembles coarse crumbs.
- Gradually pour in the boiling water—start with about half a cup and add more as needed—until the dough forms a ball.
- Dust a clean surface with flour and roll the dough out to about 1/8 inch thickness. Cut it into strips, then into squares.
Cooking
- Remove the lid from the boiling broth. Add dumpling squares a few at a time, quickly replacing the lid after each addition to keep the temperature steady. Let cook about 30 seconds between each addition.
- After all dumplings are added, reduce the heat to low and simmer uncovered for about 20 minutes. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste.
Serving
- Serve your chicken and dumplings warm in bowls. Garnish with fresh herbs like parsley or thyme if desired.
- This dish pairs wonderfully with a side salad or some crusty bread.
Notes
Use leftover chicken or turkey for a quicker prep. Don’t skip the simmering step; it helps the flavors meld together. For a thicker broth, let it simmer longer before adding dumplings.