Why You’ll Love Easy Chicken and Dumplings Recipe

This Easy Chicken and Dumplings recipe shines for its creamy, soul‑soothing flavor and its simple, no‑fuss preparation. You’ll love that you can use leftover poultry (which makes it budget‑friendly), and that the dumplings are tender, fluffy and soak up the rich broth beautifully. With basic pantry ingredients and under an hour from start to finish, this meal delivers big taste without big work.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)
2 cups self‑rising flour
¼ cup shortening
¾ cup boiling water (add gradually as needed)
Salt and pepper to taste

Directions

In a large soup pot, combine the chopped cooked chicken or turkey, chopped celery, cream of chicken soup, chicken broth and measured water. Stir until evenly mixed. Bring to a boil over medium‑high heat. Once boiling, cover and let it simmer gently while you prepare the dumplings.
In a large bowl, measure the self‑rising flour. Add the shortening and use a fork or pastry blender to cut it into the flour until the mixture resembles coarse crumbs. Gradually add the boiling water (start with about ½ cup and add more if needed), mixing until a soft, cohesive dough forms.
Lightly dust your countertop or work surface with flour. Turn the dough out and roll it to about 1/8 inch thickness. Use a knife or pizza cutter to slice into strips, then cut into 1‑2 inch squares.
Remove the lid from the simmering broth. Working quickly, drop a handful of dumpling squares into the bubbling pot, then replace the lid to maintain temperature. Let the dumplings cook about 30 seconds before adding another batch. Once all dumplings are in, reduce heat to low and simmer uncovered for about 20 minutes, stirring gently every few minutes to prevent sticking.
Taste and season with salt and pepper as needed. (For a “drop‑dumpling” variation, skip the rolling and cutting: pinch off small pieces of dough and drop them directly into the broth, then cook as directed.)
When the dumplings are cooked through and the broth is creamy and flavorful, ladle the stew into bowls and serve hot.

Servings and timing

Serves: 4
Prep time: about 20 minutes
Cook time: about 30 minutes
Total time: approx. 50 minutes

Variations

Use leftover turkey instead of chicken (great after holidays).
Shortcut: use store‑bought biscuit dough—simply pinch off small pieces and drop into the simmering broth.
If you don’t have self‑rising flour: mix 2 cups all‑purpose flour + 3 teaspoons baking powder + ½ teaspoon salt to substitute.
For extra flavor, add fresh thyme sprigs or a bay leaf to the broth while simmering.
For a lower‑cream version, swap out the cream soup for a light cream or milk plus extra chicken broth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring frequently so the dumplings stay tender and don’t stick; you may add a splash of broth or water if mixture thickens too much. For longer storage, freeze in single‑serve containers for up to 2 months; thaw overnight in the fridge and reheat on the stove for best texture.

FAQs

1. Can I make this recipe ahead of time?

Yes — you can make the chicken stew base ahead and refrigerate it. Prepare and add the dumplings just before serving to keep them tender and fresh.

2. Can I use biscuit dough for the dumplings?

Absolutely. Store‑bought biscuit dough works as a quick shortcut; simply pinch off small pieces and drop them into the simmering broth.

3. Is this recipe suitable for freezing?

Yes — after cooking, allow the dish to cool completely then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

4. Do I have to use cooked chicken or can I use raw?

It’s best to start with cooked chicken (or turkey) to reduce prep and cook time. If you start with raw chicken, you should simmer it in the broth until fully cooked before proceeding with the dumplings.

5. How can I thicken my broth if it’s too thin?

If the broth seems too watery, mix 1 tablespoon flour or cornstarch with 2 tablespoons cold water, stir into the pot and bring back to a gentle simmer to thicken.

6. Can I use other vegetables besides celery?

Yes — you can add chopped carrots, peas, or even mushrooms for variation. Just adjust the cook time for the vegetables to become tender.

7. Can this dish be made gluten‑free?

It’s more challenging because the dumplings depend on flour. You could try a gluten‑free flour blend with baking powder, but the texture may differ slightly. You might also substitute gluten‑free biscuit dough for the dumplings.

8. What if my dumplings aren’t cooking through?

If dumplings are still doughy in the center after the suggested time, continue to simmer gently (lid on) for another 5–10 minutes, testing one to ensure they are fully set.

9. Can I use a slow cooker or Instant Pot for this?

Yes — for a slow cooker: combine the broth, chicken, and vegetables and cook on low for several hours before adding dumplings near the end. For Instant Pot: pressure cook the broth and chicken, then release, add dumplings and switch to sauté/simmer mode until dumplings are done.

10. How can I brighten the dish or reduce the richness?

To lighten it up, you can reduce the cream of chicken soup, add extra broth or low‑fat milk, and serve with a fresh green salad or steamed vegetables to cut the richness.

Conclusion

If you’re searching for a recipe that delivers comfort, nostalgia and simplicity all in one pot, this Easy Chicken and Dumplings is the answer. It’s quick, budget‑friendly and ideal for busy nights or relaxed weekends. With tender dumplings and a rich, savory broth, it could easily become a new family favourite. So grab your pot, gather your ingredients, and enjoy cooking something warm and delicious tonight.