Easy Chicken and Dumplings
Ingredients
For the Chicken & Broth:
4 cups cooked chicken or turkey, chopped
1 cup chopped celery
1 (10.5 oz) can cream of chicken soup (such as Campbell’s)
2 (10.5 oz) cans chicken broth
3 cans water (use the empty soup can to measure)
For the Dumplings:
2 cups self-rising flour
1/4 cup shortening (such as Crisco)
3/4 cup boiling water (add gradually as needed)
Instructions
Prepare the Chicken Broth Base:
In a large pot or Dutch oven, combine the chopped chicken, chopped celery, cream of chicken soup, chicken broth, and three soup cans of water.
Stir to mix well and bring the mixture to a gentle boil over medium heat.
Make the Dumplings:
In a mixing bowl, combine the self-rising flour and shortening.
Use a fork or pastry cutter to cut the shortening into the flour until the mixture is crumbly.
Gradually add the boiling water, a little at a time, stirring just until a soft dough forms. (You may not need all the water.)
Drop the Dumplings:
Once the broth is gently boiling, reduce heat to medium-low.
Drop spoonfuls of the dumpling dough into the hot broth. (You can use a small spoon or your hands to form rough dumpling shapes—don't worry about perfection!)
Make sure the dumplings aren't overcrowded or stuck together.
Simmer:
Cover the pot with a lid and simmer for 15–20 minutes without lifting the lid.
After 20 minutes, check to see if the dumplings are cooked through (they should be fluffy and no longer doughy in the center).
Stir gently and adjust seasoning with salt and pepper, if needed.
Serve:
Ladle into bowls and enjoy warm—classic comfort food!