CHICKEN AND DUMPLINGS, EASY RECIPE

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Chicken and Dumplings is an all time favorite Southern comfort food meal.

This dish can be made with leftover baked chicken,  bought chicken,  or turkey.  You can also boil a chicken or chicken breasts for the recipe.  My family loves chicken and dumplings and the more dumplings the better we like it! Chicken and dumplings has been a favorite Southern recipes for years.  I remember my mother making chicken and dumplings when I was a child and we usually had it on Sundays in the South!

Ingredients for chicken and dumplings.

4 cups chopped chicken or turkey, cooked

1 cup chopped celery

one 10 1/2 oz. can of cream of chicken soup (I use Campbell’s soup and broth)

two 10 1/2 cans of chicken broth

3 of the 10 1/2 cans filled with water

Place the above ingredients in a soup pot and bring to a boil.  Cover

Dumpling Recipe 

Pour 2 cups self-rising flour into a large bowl,  cut in 1/4 cup shortening with a pastry blender or fork,  add 3/4 cup boiling water a little at a time until you can shape the mixture into a ball.   Roll out to about 1/8 inch of thickness on a floured board.  Cut into strips, then squares, like in the photo below.  Note:  It is so easy to cut them with a pizza cutter and much quicker and they taste just the same!

Remove the lid on the pot and add several squares at a time to the boiling broth replacing lid each time for about 30 seconds until you have added all the dumplings.  Once all the dumplings are added lower heat to simmer for about 20 minutes.  Add salt and pepper to taste.

If you want drop dumplings, just don’t roll the dough out but pinch off pieces and drop into the broth just like you dropped the flat dumplings.

TSLCChickenDumplings2

Print Recipe
5 from 18 votes

Easy Chicken and Dumplings

Your family will love these Easy Chicken and Dumplings
Course: Main Course
Cuisine: American
Keyword: Chicken and Dumplings, Easy

Ingredients

Chicken/Broth

  • 4 cups chopped chicken or turkey cooked
  • 1 cup chopped celery
  • one 10 1/2 oz. can of cream of chicken soup I use Campbell’s soup and broth
  • two 10 1/2 cans of chicken broth
  • 3 of the 10 1/2 cans filled with water

Dumpling Ingredients

  • Pour 2 cups self-rising flour
  • 1/4 cup shortening

Instructions

  • Chicken Instructions
  • Place the chicken/broth ingredients in a soup pot and bring to a boil. Cover

Dumpling Instructions

  • Pour 2 cups self-rising flour into a large bowl, cut in 1/4 cup shortening with a pastry blender or fork, add 3/4 cup boiling water a little at a time until you can shape the mixture into a ball. Roll out to about 1/8 inch of thickness on a floured board. Cut into strips, then squares
  • Remove lid on pot and add several squares at a time to the boiling broth replacing lid each time for about 30 seconds until you have added all the dumplings. Once all the dumplings are added lower heat to simmer for about 20 minutes. Add salt and pepper to taste.
  • If you want drop dumplings, just don’t roll the dough out but pinch off pieces and drop into the broth just like you dropped the flat dumplings.
 
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