Creamy Chicken and Dumplings
Tender chicken and celery in a creamy broth topped with soft rolled dumplings made from self rising flour.
Equipment
- Large pot
- Rolling Pin
- Pastry blender or fork
Ingredients
Main Ingredients
- 4 cup cooked chicken chopped, or turkey
- 1 cup celery chopped
- 1 can cream of chicken soup about 10 ounces
- 2 can chicken broth about 10 ounces each
- 3 can water use the empty soup can to measure
- 2 cup self rising flour
- ¼ cup shortening
- ¾ cup boiling water add gradually
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Simmer. Bring the chicken, celery, soup, broth, and water to a boil, then cover and simmer.
- Dough. Cut the shortening into the flour and stir in the boiling water until a ball forms.
- Cut. Roll the dough 1/8 inch thick and cut it into squares.
- Cook. Drop the dumplings into the boiling broth a few at a time, covering between additions.
- Finish. Simmer uncovered about 20 minutes and season with salt and pepper.
Notes
Substitutions: Use turkey in place of chicken.
Tips: Add the dumplings a few at a time.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.