Easy Chicken and Dumplings
Ingredients:
For the Chicken and Broth:
4 cups cooked chicken or turkey, chopped
1 cup chopped celery
1 (10.5 oz) can cream of chicken soup
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)
Directions:
Make the chicken broth by placing the chopped chicken, celery, cream of chicken soup, chicken broth, and water into a large soup pot. Bring to a boil over medium-high heat. Cover and let simmer while preparing the dumplings.
In a large bowl, add the self-rising flour. Cut in the shortening with a fork or pastry blender until the mixture resembles coarse crumbs. Gradually pour in the boiling water—start with about half a cup and add more as needed—until the dough forms a ball.
Dust a clean surface with flour and roll the dough out to about 1/8 inch thickness. Cut into strips, then into squares.
Remove the lid from the boiling broth. Add dumpling squares a few at a time, quickly replacing the lid after each addition to keep the temperature steady. Let cook about 30 seconds between each addition.
After all dumplings are added, reduce heat to low and simmer uncovered for about 20 minutes. Stir occasionally to prevent sticking. Season with salt and pepper to taste.
Optional – Drop Dumplings:
If preferred, skip rolling the dough. Pinch off small uniform pieces and drop directly into the boiling broth. Simmer as directed until cooked through.
Serve
Ladle into bowls and enjoy warm.
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 6