45-Minute Easy Chicken and Dumplings

Sometimes all you need is a bowl of something that tastes like a hug. That’s exactly what this Easy Chicken and Dumplings recipe delivers—fluffy dumplings, savory broth, and that slow-simmered love we all remember from grandma’s kitchen. But unlike grandma’s all-day affair, this one’s on the table in under an hour.

I first made this on a rainy Tuesday with a toddler tugging at my leg and a fridge that was almost empty. I had leftover chicken, a dusty can of cream of chicken soup, and just enough flour to make it work. The result? A meal so comforting, my picky 6-year-old asked for seconds—and thirds. That’s a win in my book.

So if you’re short on time but rich in appetite, this recipe will warm your home and your heart without breaking a sweat.

---

Why You’ll Love This Easy Chicken and Dumplings

• One pot wonder: Minimal cleanup, maximum comfort.
• Ready in 45 minutes: Because we don’t always have time to channel Julia Child.
• Family-approved: Kids, spouses, and even picky eaters dig in happily.
• Budget-friendly: Uses pantry staples and leftover chicken.
• Versatile: Drop dumplings or rolled—your call!

PIN IT OR SAVE IT

---

Ingredients

For the Chicken and Broth:

• 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 (measured with the empty soup can)

For the Dumplings:

• 2 cups self-rising flour
• 1/4 cup shortening
• 3/4 cup boiling water (added gradually)

---

Instructions

1. Prepare the broth: In a large soup pot, combine the chicken, celery, cream of chicken soup, chicken broth, and water. Bring to a boil over medium-high heat. Once boiling, cover and let simmer while you prep the dumplings.
2. Make the dough: In a large bowl, add the self-rising flour. Cut in the shortening using a fork or pastry blender until the texture resembles coarse crumbs.
3. Add water: Slowly pour in the boiling water—start with about 1/2 cup. Stir gently, adding more as needed until the dough forms a ball.
4. Roll and cut: On a floured surface, roll dough to about 1/8-inch thickness. Cut into strips, then into small squares.
5. Cook the dumplings: Uncover the pot. Add dumpling pieces a few at a time, quickly replacing the lid to maintain temperature. Let each batch cook for 30 seconds before adding the next.
6. Simmer: Once all dumplings are in, reduce heat to low and simmer uncovered for about 20 minutes. Stir occasionally to prevent sticking. Add salt and pepper to taste.
7. Optional Shortcut – Drop Dumplings: If you’re feeling lazy (no judgment), just pinch off dough and drop it straight into the pot. Let simmer until cooked through.

---

Melania’s Tips for Perfect Chicken and Dumplings

• Use rotisserie chicken for extra flavor and convenience.
• No self-rising flour? Just add 1 tbsp baking powder + 1/2 tsp salt per cup of all-purpose flour.
• Shortening substitute: Butter works too—but it changes the texture slightly.
• Don’t skip the lid shuffle. It keeps the dumplings tender and prevents them from disintegrating.

---

Bake It With the Littles

This recipe is very little-helper friendly!

• Let them cut dumpling dough with kid-safe cookie cutters.
• Have them “paint” the dumplings with a little butter for fun.
• They can help stir the soup (with supervision, of course).

Pro tip: My daughter calls them “chicken clouds” and gets excited every time.

---

Meal-Prep Magic

• Make-ahead: Prep the dumplings and refrigerate for up to 2 days. Keep them separated with parchment paper.
• Freezer-friendly: Freeze cooled chicken and broth (no dumplings) in a gallon bag for up to 3 months. Just reheat and add fresh dumplings when ready.
• Leftovers: Store in the fridge up to 3 days. Reheat gently on the stove with a splash of broth or water.

---

Healthier Swaps Without Losing the Magic

• Use low-sodium chicken broth and soup.
• Swap Greek yogurt for some of the shortening.
• Add chopped carrots or peas for an extra veggie boost.
• Use whole wheat flour (though the texture will be a bit denser).

---

Leftover Remix

Don’t toss those leftovers! Here’s how to reinvent them:

• Chicken and Dumpling Pot Pie: Spoon into a pie crust, top with puff pastry, bake until golden.
• Casserole Style: Mix with extra veggies, top with cheddar and breadcrumbs, bake.
• Savory waffles: Hear me out—reheat and serve over a savory waffle base. Weird? Yes. Delicious? Also yes.

---

Gift It Like a Pro

Easy Chicken and Dumplings makes a heartfelt meal gift:

• Pour into mason jars (without dumplings) and gift with frozen dough.
• Add a handwritten note with simple reheating directions.
• Include a mini loaf of my honey cornbread on the side!

Perfect for new moms, sick friends, or just someone who needs a warm meal and a big ol’ hug.

---

FAQs

Can I use biscuit dough instead of homemade dumplings?
Yes, just cut refrigerated biscuit dough into small pieces and simmer like homemade dumplings.

Why are my dumplings tough?
Overworking the dough or simmering at too high a heat can do that. Keep it gentle and minimal.

Can I use turkey instead of chicken?
Absolutely. It’s a great post-holiday recipe to use up leftovers.

Do I need to add extra veggies?
Not required, but chopped carrots, peas, or onions add flavor and color.

---

Final Thought

If your soul’s been feeling a little chilly, Easy Chicken and Dumplings is the kind of comfort food that wraps you up from the inside out. It’s humble, hearty, and as nourishing to the spirit as it is to the belly. Whether you’re cooking for your family or just yourself, know this: you deserve a warm meal that tastes like love.

Next time you need something cozy, don’t overthink it—just make the dumplings.

Print