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.
Equipment
- Large Soup Pot
- Large bowl
- Fork
- Pastry blender
- Rolling Pin
- Cutting board
Ingredients
- 4 cups cooked chicken or turkey chopped; leftover rotisserie chicken or boiled chicken works perfectly
- 1 cup chopped celery
- 1 can cream of chicken soup 10.5 oz
- 2 cans chicken broth 10.5 oz each
- 3 cans water measured using empty soup can
- 2 cups self-rising flour
- 1/4 cup shortening
- 3/4 cup boiling water add gradually as needed
- Salt and pepper to taste
Instructions
- 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.