Easy Chicken and Dumplings
Creamy, hearty, and comforting, it’s the ultimate quick-fix for those chilly weeknights or whenever you need a dose of feel-good food.
Servings: 4 servings
Equipment
- Large Soup Pot
- Mixing Bowl
- Knife
- Pizza Cutter
Ingredients
Ingredients
- 4 cups Cooked chicken or turkey, chopped
- 1 cup Chopped celery
- 1 can (10.5 oz) Cream of chicken soup
- 2 cans (10.5 oz) Chicken broth
- 3 cans Water (use the empty soup can to measure)
- 2 cups Self-rising flour
- 1/4 cup Shortening
- 3/4 cup Boiling water Add gradually as needed
- Salt and pepper to taste
Instructions
- In a large soup pot, add the chopped chicken or turkey, celery, cream of chicken soup, chicken broth, and measured water. Stir to combine everything evenly. Bring this mixture to a boil over medium-high heat. Once boiling, cover the pot and let it simmer gently while you prepare the dumplings.
- In a large bowl, measure out the self-rising flour. Add the shortening and use a fork or pastry blender to cut it in until the mixture resembles coarse crumbs. Begin to add the boiling water gradually—start with about half a cup and add more as needed—mixing until you have a soft, cohesive dough that forms a ball.
- Lightly dust your countertop or work surface with flour. Turn the dough out and gently roll it to about 1/8 inch thickness. Use a knife or pizza cutter to slice the dough into strips, then cut those strips into small squares (about 1 or 2 inches is ideal).
- Remove the lid from your simmering broth. Working quickly, drop a handful of dumpling squares at a time into the bubbling pot, replacing the lid after each addition to keep the temperature up. Let the dumplings cook for about 30 seconds before adding more. Once all dumplings are in, reduce the heat to low and simmer uncovered for about 20 minutes. Stir gently every few minutes to make sure nothing sticks to the bottom.
- Taste and season the stew with salt and pepper to your liking. For the classic drop-dumpling variation, simply pinch off small pieces of dough and drop them directly into the boiling broth, skipping the rolling and cutting steps. Cook as directed until dumplings are fluffy and cooked through.
- Ladle hot chicken and dumplings into bowls and serve immediately. Enjoy that creamy, hearty goodness!
Notes
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring frequently so the dumplings stay tender and don’t stick.