Easy Chicken and Dumplings

 

There’s something so soothing about a warm bowl of chicken and dumplings—it wraps you up like a soft blanket on a chilly evening. This easy version keeps all the comforting flavors you love without making you spend hours in the kitchen. It’s a fantastic way to use up leftover chicken or turkey, and with a few pantry staples, you’ll have a delicious, soul-warming meal on the table in under an hour.

The broth is rich and savory thanks to the classic combo of cream of chicken soup and chicken broth, with a touch of celery for added flavor and texture. The dumplings? Oh, they’re tender, hearty little bites that cook right in the pot—no need to get fancy.

Whether you’re feeding a hungry family or just craving something cozy for yourself, this recipe checks all the boxes: easy, satisfying, and oh-so-good.

Why You’ll Love This Recipe:

• No-fuss comfort food: Perfect for weeknights or lazy weekends.
• Great use for leftover chicken or turkey.
• Make it your own with rolled or drop dumplings.
• One-pot wonder—less cleanup, more flavor.

Easy Chicken and Dumplings Recipe

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Equipment Needed: Large soup pot, rolling pin (optional), mixing bowl, pastry cutter or fork

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 (Campbell’s works great)
• 2 (10.5 oz) cans chicken broth
• 3 cans of water (use the empty soup can to measure)

For the Dumplings:

• 2 cups self-rising flour
• 1/4 cup shortening
• 3/4 cup boiling water (add gradually as needed)

Instructions

1. Make the Chicken Broth:

In a large soup pot, combine the chopped chicken, celery, cream of chicken soup, chicken broth, and water. Stir well and bring everything to a boil over medium-high heat. Once boiling, cover the pot and let it simmer gently while you make the dumplings.

2. Prepare the Dumplings:

In a large mixing bowl, add the self-rising flour. Cut in the shortening using a fork or pastry blender until the mixture looks like coarse crumbs. Gradually pour in the boiling water—a little at a time—just until the dough comes together and forms a ball.

Dust your countertop with flour and roll the dough out to about 1/8 inch thick. Slice into strips, then cut into bite-sized squares.

3. Cook the Dumplings:

Remove the lid from the broth and begin dropping in the dumpling squares a few at a time. After each addition, quickly cover the pot to keep the broth at a steady temperature. Let each batch cook for about 30 seconds before adding more.

Once all the dumplings are in, reduce the heat to low and let everything simmer uncovered for about 20 minutes. Stir now and then to make sure nothing sticks to the bottom. Taste and season with salt and pepper if needed.

Optional – For Drop Dumplings:

If you’re short on time or prefer fluffier dumplings, skip the rolling and just pinch off small pieces of dough. Drop them right into the boiling broth and simmer until cooked through.

Serve:

Ladle the hot, comforting chicken and dumplings into bowls and serve warm. It’s the kind of meal that makes any day feel a little better.

Variations to Try:

• Add veggies: Toss in carrots, peas, or corn with the celery for extra color and nutrition.
• Use biscuit dough: In a pinch, store-bought biscuit dough works well for quick dumplings.
• Spice it up: Add a pinch of thyme, parsley, or even a dash of hot sauce for a little zing.

Pro Tips:

• Don’t overwork the dumpling dough—just mix until it comes together to keep it tender.
• Let dumplings cook undisturbed for a few minutes after adding to avoid them breaking apart.
• Simmer, don’t boil once dumplings are added to keep the texture perfect.
• Want a thicker broth? Stir in a slurry of cornstarch and cold water at the end, simmering for a few more minutes.

Print