Oh honey, there are some dishes that just wrap you up in a warm hug, aren’t there? For me, a big, steamy bowl of homemade chicken and dumplings is like a direct trip back to Grandma’s kitchen on a chilly afternoon. That rich, savory broth, tender chunks of chicken, and those impossibly soft, pillowy dumplings… it’s pure comfort food magic! Now, I know what you might be thinking: “Dumplings? That sounds complicated!” But let me tell you, this isn’t your grandma’s all-day affair. This easy chicken and dumplings recipe is so quick, so simple, and so incredibly memorable, you’ll wonder why you haven’t been making it every week. And if you’re looking for more comforting chicken dishes, you might also love my recipe for Creamy Chicken Alfredo Tater Tot Casserole!
Why You’ll Love Easy Chicken and Dumplings
- Fast: Perfect for those busy weeknights when you still crave homemade goodness.
- Easy: Simple steps, simple ingredients, maximum flavor.
- Giftable: Ladle it into containers for a comforting meal to share with a friend or neighbor.
- Crowd-pleasing: A classic, hearty dish that always gets rave reviews!
Ingredients
- 4 cups cooked chicken or turkey, chopped: This is your shortcut to speedy deliciousness! Leftover rotisserie chicken or boiled chicken works perfectly.
- 1 cup chopped celery: Adds a lovely aromatic touch and a subtle crunch.
- 1 (10.5 oz) can cream of chicken soup: The secret to that creamy, dreamy base that makes this dish so irresistible.
- 2 (10.5 oz) cans chicken broth: To deepen that savory chicken flavor.
- 3 cans water (measured using empty soup can): Helps thin out the soup to the perfect consistency for simmering those dumplings.
- 2 cups self-rising flour: The magic ingredient for those wonderfully fluffy and tender dumplings. No need for baking powder or soda!
- 1/4 cup shortening: This gives your dumplings that melt-in-your-mouth tenderness.
- 3/4 cup boiling water (add gradually as needed): Activates the flour and shortening, bringing your dumpling dough together beautifully.
- Salt and pepper, to taste: Always taste and adjust – it’s key to perfecting your dish!
How to Make Easy Chicken and Dumplings
Ready to whip up some comfort? Let’s get cooking!
- First things first, grab a nice, big soup pot. Into it, you’re going to combine your chopped cooked chicken (or turkey!), the celery, that trusty can of cream of chicken soup, both cans of chicken broth, and then fill up one of those empty soup cans three times with water and add that in too. Give it all a good stir to mix everything together nicely. Now, place your pot over medium-high heat and bring that delicious mixture to a boil. Once it’s bubbling, pop a lid on it and reduce the heat to a simmer while you get those fluffy dumplings ready.
- While your soup base is simmering away, let’s make those amazing dumplings! In a large bowl, measure out your self-rising flour. Now, take your shortening and cut it into the flour using a fork or a pastry blender. You want to keep going until the mixture looks like coarse crumbs – kind of like wet sand. Next, carefully start pouring in the boiling water. I usually start with about half a cup, mixing it in, and then add more gradually, just a tablespoon at a time, until your dough comes together to form a cohesive ball. Don’t overmix it, sweetie, or your dumplings might get tough!
- Time for the fun part! Lightly dust a clean countertop or a large cutting board with a little extra flour. Turn your dumpling dough out onto the floured surface and gently roll it out with a rolling pin until it’s about 1/8 inch thick. Now, you can get creative! Cut the dough into strips, then cross-cut those strips into little squares. Or, for a more rustic “drop dumpling” style, just pinch off small, uniform pieces of dough directly with your fingers. Either way, they’ll be delicious!
- Head back to your simmering soup. Carefully remove the lid. Now, here’s a little trick: add your dumpling squares (or drops) a few at a time, and quickly replace the lid after each addition. This helps keep the heat in and ensures your dumplings cook evenly. Try to leave about 30 seconds or so between each addition. This prevents the pot from cooling down too much.
- Once all your dumplings are happily swimming in the pot, reduce the heat to low and remove the lid. Let it all simmer gently, uncovered, for about 20 minutes. Remember to give it a gentle stir occasionally, just to make sure none of those precious dumplings are sticking to the bottom. Finally, taste your masterpiece! Season it with salt and pepper until it’s just right for your palate.
- Now for the best part! Ladle that warm, comforting chicken and dumplings into bowls and serve it up right away. It’s truly a meal that speaks to the soul!
Substitutions & Additions
One of the best things about comfort food is how adaptable it is! Here are some ideas to make this easy chicken and dumplings recipe your own:
- Veggies Galore: Feel free to toss in some extra chopped carrots, frozen peas, or corn along with the celery for more color and nutrients.
- Herbaceous Hints: A pinch of dried thyme, a bay leaf (remember to remove it before serving!), or some fresh parsley chopped in at the end can elevate the flavor.
- Broth Boost: If you want an even richer flavor, you can swap one of the cans of chicken broth for a good quality vegetable broth.
- Creamier Consistency: For an extra creamy broth, stir in a splash of milk or heavy cream during the last few minutes of simmering.
- Different Dumpling Flavors: You can add a pinch of dried herbs like parsley or chives directly to your dumpling dough for an extra layer of flavor.
- “Cheater” Dumplings: In a real pinch for time? You can actually use canned biscuit dough! Just cut the biscuits into quarters and drop them into the simmering broth. They won’t be quite the same as homemade, but they’ll get the job done! If you’re a fan of quick meals with chicken, you might also like my Easy Slow Cooker Taco Chicken and Rice recipe for another weeknight winner.
Tips for Success
- Don’t Overmix the Dough: This is the golden rule for tender dumplings! Overmixing develops the gluten, making your dumplings tough and chewy instead of light and fluffy. Mix just until combined.
- Hot Broth is Key: Make sure your broth is at a good simmer, not just warm, when you add the dumplings. This helps them cook through properly and quickly.
- Don’t Crowd the Pot: Give your dumplings space! If you add too many at once, they can stick together and won’t cook evenly. Work in batches if your pot isn’t large enough.
- Taste and Adjust: Always taste your broth before the final simmer. Add salt and pepper as needed. A pinch more salt can really make the flavors pop!
- Prep Ahead: You can chop your chicken and celery ahead of time to save a few minutes. The dumpling dough is best made right before you plan to cook, as it’s quite quick to whip up.
How to Store Easy Chicken and Dumplings
Got leftovers? Lucky you! Chicken and dumplings taste even better the next day, in my opinion, as the flavors have more time to meld.
- Refrigeration: Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: While you can freeze chicken and dumplings, I find that the dumplings can sometimes get a bit mushy or fall apart when thawed. If you plan to freeze, I recommend freezing the chicken and broth mixture separately, then making fresh dumplings when you reheat it. Otherwise, freeze the whole dish in a freezer-safe container for up to 2-3 months.
- Reheating: To reheat, gently warm on the stovetop over low to medium heat, stirring occasionally. If the dish has thickened too much overnight, add a splash of extra chicken broth or water to reach your desired consistency. You can also microwave individual portions. For more cozy soup ideas that store well, check out Grandma’s Sunshine Lemon Chicken Soup!
FAQs
- Can I use raw chicken for this recipe?
- Yes, you can! Just dice raw chicken breast or thighs and cook them in a little oil in the pot before adding the broth and other ingredients. Once cooked through, proceed with the recipe. Alternatively, you can boil chicken breasts and then shred them before starting.
- Why are my dumplings tough?
- Tough dumplings are usually a sign of overmixing the dough. Remember to mix just until the ingredients are combined and the dough forms a ball. Also, ensure your broth is simmering gently, not boiling vigorously, as this can also make them tough.
- Can I add other vegetables?
- Absolutely! This recipe is very forgiving. Carrots, peas, corn, or even chopped potatoes can be added to the broth along with the celery. Just make sure they’re cooked through before serving.
- What should I serve with chicken and dumplings?
- This is a hearty meal on its own, but a simple side salad, some crusty bread, or a pan of Grandma’s Best Navajo Cornbread would be perfect for soaking up every last bit of that delicious broth!
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The Easiest Homemade Chicken and Dumplings
Oh honey, there are some dishes that just wrap you up in a warm hug, aren't there? For me, a big, steamy bowl of homemade chicken and dumplings is like a direct trip back to Grandma’s kitchen on a chilly afternoon. That rich, savory broth, tender chunks of chicken, and those impossibly soft, pillowy dumplings… it’s pure comfort food magic! Now, I know what you might be thinking: "Dumplings? That sounds complicated!" But let me tell you, this isn't your grandma's all-day affair. This easy chicken and dumplings recipe is so quick, so simple, and so incredibly memorable, you'll wonder why you haven't been making it every week.
Ingredients
Equipment
Method
- Step 1: First things first, grab a nice, big soup pot. Into it, you're going to combine your chopped cooked chicken (or turkey!), the celery, that trusty can of cream of chicken soup, both cans of chicken broth, and then fill up one of those empty soup cans three times with water and add that in too. Give it all a good stir to mix everything together nicely. Now, place your pot over medium-high heat and bring that delicious mixture to a boil. Once it's bubbling, pop a lid on it and reduce the heat to a simmer while you get those fluffy dumplings ready.
- Step 2: While your soup base is simmering away, let’s make those amazing dumplings! In a large bowl, measure out your self-rising flour. Now, take your shortening and cut it into the flour using a fork or a pastry blender. You want to keep going until the mixture looks like coarse crumbs – kind of like wet sand. Next, carefully start pouring in the boiling water. I usually start with about half a cup, mixing it in, and then add more gradually, just a tablespoon at a time, until your dough comes together to form a cohesive ball. Don't overmix it, sweetie, or your dumplings might get tough!
- Step 3: Time for the fun part! Lightly dust a clean countertop or a large cutting board with a little extra flour. Turn your dumpling dough out onto the floured surface and gently roll it out with a rolling pin until it’s about 1/8 inch thick. Now, you can get creative! Cut the dough into strips, then cross-cut those strips into little squares. Or, for a more rustic "drop dumpling" style, just pinch off small, uniform pieces of dough directly with your fingers. Either way, they’ll be delicious!
- Step 4: Head back to your simmering soup. Carefully remove the lid. Now, here’s a little trick: add your dumpling squares (or drops) a few at a time, and quickly replace the lid after each addition. This helps keep the heat in and ensures your dumplings cook evenly. Try to leave about 30 seconds or so between each addition. This prevents the pot from cooling down too much.
- Step 5: Once all your dumplings are happily swimming in the pot, reduce the heat to low and remove the lid. Let it all simmer gently, uncovered, for about 20 minutes. Remember to give it a gentle stir occasionally, just to make sure none of those precious dumplings are sticking to the bottom. Finally, taste your masterpiece! Season it with salt and pepper until it’s just right for your palate.
- Step 6: Now for the best part! Ladle that warm, comforting chicken and dumplings into bowls and serve it up right away. It's truly a meal that speaks to the soul!
Notes
For tender dumplings, avoid overmixing the dough. You can add extra chopped carrots, frozen peas, or corn for more vegetables. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
