Chicken and Dumplings
Chicken and Dumplings might be the definition of comfort food! The homemade dumplings really make this recipe but if you don't have time to do this step you can use store-bought biscuit dough.
Ingredients
- 1 lb chicken breasts
- 48 oz chicken broth
- 2 cans cream of celery soup
- 1 can cream of chicken soup
- salt and lots of fresh ground pepper
Dumplings:
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 2 tbsp cold butter
- a little less than 1 cup of milk
Instructions
- Preheat oven to 350. Drizzle both sides of chicken breasts with olive oil, salt, and pepper. Cook for 20-25 minutes or until cooked through. Shred the chicken once it is cooked.
- In a large pot or Dutch oven over medium heat, mix together the chicken broth and soups. Whisk well so the soup is incorporated. Add a good pinch of salt and a good amount of black pepper.
- While the soup mixture is heating up, make your dumplings. In a large bowl, mix the flour and baking powder together. Cut the cold butter into small pieces and add to the bowl. Using your fingers, incorporate the butter into the flour until the mixture is crumbly. Add the milk and mix together with a spoon. Dump dough onto floured counter. Roll together and make a ball shape. Using a rolling pin, roll the dough out into the thickness of your choice. Cut the dumplings into long strips and put aside. If the strips stick to each other, add a sprinkle of flour to the dumpling strips.
- When soup mixture is boiling, add the dumplings to the soup and cook until done (about 20 minutes).
- Taste the dumplings to make sure they are not doughy. Once cooked, turn the heat down and add in your shredded chicken. Taste to see if salt or pepper is needed.
Tried this recipe?Let us know how it was!
