Chicken and Dumplings
Homemade chicken and dumplings are a classic comfort food dish that is sure to make your family happy, and it's easy to see why! This creamy dish takes less than an hour to make, uses one single pot, and requires minimal effort.
Servings: 4 servings
Calories: 673kcal
Ingredients
Chicken/Broth
- 4 cups Chicken chopped (you can use rotisserie chicken too)
- 1 cup Celery chopped
- 1 can Cream of chicken soup 10.5 ounce - I use Campbell’s soup and broth
- 2 cans Chicken broth 10.5 ounce
- ½ teaspoon Salt
- 3 cans Water 10.5 ounce
- ¼ teaspoon Pepper
Dumpling Ingredients
- 2 cups Self-rising flour
- ¼ cup Shortening
Instructions
Preparations
- Finely chop the celery and shred the chicken.
- Combine the flour and shortening in a bowl using a fork. Add ¾ cup of boiling water to the dough bit by bit until it forms a ball.
- Roll the dough on a lightly floured surface to around ⅛ inch thickness and cut it into squares around 2 inches in size.
Cooking instructions
- Combine the broth, celery, cooked chicken, soup, water, and broth in a wide soup pot. Season with salt and pepper, cover with a lid and bring to a boil.
- Once boiling, remove the lid, and drop the dumplings into the soup. Cover the dumplings with the liquid and place the lid over the pot.
- Simmer for around 20 to 25 minutes until the dumplings are soft and fluffy.
- Gently stir the soup and season with salt and pepper to taste.
- Scoop the soup and dumplings into serving bowls, season with salt and pepper, and chopped fresh parsley.
Recipe Notes
Steaming the dumplings
Don't remove the lid while cooking the dumplings or the steam will escape and the dumplings will not cook evenly.
Choose a wide-based pot
For best results, use a large pot that can cook the dumplings in a single layer.
Thick soup
If you prefer a thicker soup, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and mixing it into the chicken and dumplings soup at the end. It will start to thicken instantly.