Description
This Easy Chicken and Dumplings recipe combines tender cooked chicken and aromatic celery in a creamy chicken broth base with soft, fluffy homemade dumplings. Perfect for a comforting and satisfying meal that serves six, this dish is simple to prepare using pantry staples and simmered gently on the stovetop to develop deep flavors.
Ingredients
Scale
Soup Base
- 4 cups cooked chicken or turkey, chopped
- 1 cup chopped celery
- 1 (10.5 oz) can cream of chicken soup
- 2 (10.5 oz) cans chicken broth
- 3 cans of water (use the empty soup can to measure)
Dumplings
- 2 cups self-rising flour
- ¼ cup shortening
- ¾ cup boiling water (add gradually as needed)
Instructions
- Prepare the Soup Base: Place the chopped cooked chicken, chopped celery, cream of chicken soup, chicken broth, and measured water into a large soup pot. Bring the mixture to a boil over medium-high heat. Once boiling, cover and reduce the heat to let it simmer while you prepare the dumplings.
- Make Dumpling Dough: In a large mixing bowl, add the self-rising flour. Cut in the shortening using a fork or pastry blender until the mixture has a coarse crumb texture, similar to coarse meal.
- Add Boiling Water to Form Dough: Gradually pour in the boiling water, starting with about half a cup and adding more as needed until the dough forms a ball that is workable but not sticky.
- Shape Dumplings: Dust a clean work surface with flour and roll out the dough to approximately â…›-inch thickness. Cut the dough into strips and squares for dumplings.
- Add Dumplings to Broth: Remove the lid from the simmering pot. Add the dumpling pieces one at a time into the boiling broth, covering quickly after each addition to maintain temperature. Allow about 30 seconds between each addition for the dumplings to start cooking.
- Simmer Dumplings: After all dumplings are added, reduce the heat to low and let the soup simmer uncovered for about 20 minutes. Stir occasionally to prevent sticking. Season with salt and pepper to taste.
- Alternative Dumpling Method: For softer, fluffier drop dumplings, skip rolling and cutting. Instead, pinch off small, uniform pieces of dough and drop them directly into the boiling broth. Simmer as above until cooked through.
- Serve: Ladle the hot chicken and dumplings into bowls and serve warm for a hearty and comforting meal.
Notes
- You can use cooked chicken breast, thighs, or leftover turkey for this recipe.
- Self-rising flour already contains baking powder and salt; avoid adding extra salt to the dumpling dough.
- Shortening can be substituted with cold butter if preferred, for a richer flavor.
- Keep lid covered between adding dumplings to keep broth boiling and to cook dumplings evenly.
- Simmer gently after adding dumplings to avoid breaking them apart.
- Adjust seasoning at the end since the cream of chicken soup and broth add saltiness.
- For gluten-free, consider using a gluten-free self-rising flour blend as a substitute.
