Chicken And Dumplings

This soul-warming chicken and dumplings recipe brings together tender, fall-off-the-bone chicken in a rich, creamy broth topped with fluffy homemade dumplings. It's the ultimate comfort food that transforms simple ingredients into a heartwarming meal perfect for chilly days or when you need a little extra comfort.

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Course: Main Course

Cuisine: American

Keyword: Casserole

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings:

Calories: 385kcal

Equipment

Ingredients

For the Chicken:

1 2½ lb roasting chicken, cut into 8 pieces
3 celery ribs chopped
1 large onion chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon house seasoning
1 10¾ ounce can condensed cream of celery soup or cream of chicken soup
4 quarts water

For the Dumplings:

2 cups all-purpose flour
1 teaspoon salt
¾ cup ice water approximately

Instructions

Place chicken, celery, onion, bay leaves, bouillon cubes, and house seasoning in a large pot with 4 quarts of water.
Bring to a simmer over medium heat and cook until chicken is tender and thigh juices run clear, about 40 minutes.
Remove chicken from pot and let cool until safe to handle. Remove skin and separate meat from bones, then return chicken meat to the pot.
Keep chicken mixture warm over low heat while preparing dumplings.
For dumplings, mix flour and salt in a bowl, creating a mound in the center.
Gradually drizzle ice water over flour, starting from the center and working outward with your fingers to incorporate about ¾ cup ice water.
Knead dough into a ball, then roll out on a well-floured surface to ⅛-inch thickness. Let dough relax for several minutes.
Add cream of celery soup to the pot with chicken and simmer gently over medium-low heat.
Cut dough into 1-inch pieces. Pull each piece in half and drop into simmering soup.
Do not stir once dumplings are added. Instead, gently move the pot in a circular motion to submerge dumplings evenly.
Cook until dumplings float and are no longer doughy, 3-4 minutes.
Ladle into warm bowls and serve immediately.

Notes

House seasoning can be made with equal parts salt, black pepper, and garlic powder

If stew is too thin, whisk together 2 tablespoons cornstarch with ¼ cup water and add to thicken before adding dumplings

Cream of chicken soup can be substituted for cream of celery soup

Don't overmix the dumpling dough to keep dumplings tender

The key to fluffy dumplings is not stirring once they're added to the pot

Leftover chicken and dumplings can be stored in refrigerator for 3 days

Recipe can be made with rotisserie chicken for quicker preparation - add during last 10 minutes

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