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chicken and dumplings

Simple Chicken and Dumplings

Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 5
Author Tera Bare

Ingredients

Broth:

  • 2 pounds of boneless skinless chicken
  • 1/2 Tsp. salt
  • 1/4 Tsp. pepper
  • 1/4 Tsp. onion powder
  • 1/4 Tsp. garlic powder
  • 1 bouillon cube
  • 1 can cream of chicken soup
  • 2 Tbsp. butter
  • 3-4 Tbsp. flour

Dumplings:

  • 2 cups flour
  • 2 Tsp. baking powder
  • 1 Tsp. salt
  • 1/4 cup shortening
  • 1 Tsp. butter
  • 3/4– 1 cup milk

Instructions

  1. Boil chicken in a large pot covered with water.  Add the seasonings and bouillon cube.  Cook chicken till done.  Then remove chicken and save the broth in the pot.  Shred chicken and add back to the pot with the broth.
  2. In a large bowl, mix the dry ingredients for the dumplings together.  Add the shortening and butter and cut in with a pastry cutter. Work together until it’s evenly mixed, but don’t overwork.  Add in 3/4 cup of the milk and stir gently until you have a nice dough. If it’s too dry add in the rest of the milk.  Too wet add a little bit of flour.  Set to the side and allow it to rest for at least 20 minutes.

  3. In a small pan melt butter and add the 1/4 cup of flour.  Allow the flour and butter to cook for a few minutes to get rid of the flour taste.  Mix together adding broth with a whisk until nice and smooth.  Add to broth pot and mix.  I added it about a tablespoon at a time till I got the desired thickness of broth.  I wound up using about 1/2.  Bring the pot to a boil.  This is the time to add the soup and adjust seasonings.  I added about 1 tsp. of salt and 1/4 Tsp. more pepper and 1/4 tsp. of onion powder.  Adjust till you get the taste you want.
  4. Take dumpling dough and either roll out on a floured surface and cut into thin squares or drop by tiny spoonfuls into the broth.  Every once in a while stir the dumplings very gently while adding them in.  After all dumplings have been added, reduce heat to a simmer and cover.  Cook for 15 to 20 minutes.  Do not take lid off!  When dumplings are fluffy in the middle they are done.