About the Recipe
There’s nothing more comforting than a big bowl of creamy chicken and dumplings — it’s Southern comfort in its truest form. This recipe keeps things simple and satisfying, using tender shredded chicken, flavorful vegetables, and rich creamy broth all tied together with soft, pillowy dumplings. It’s the kind of meal that wraps you up like a hug on a cool evening — made easy enough for any home cook to master.
Ingredients
1½ pounds chicken breast (about 3 breasts)
3 quarts water
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 bay leaves
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 (10.5-oz) cans cream of chicken soup
1 (10.5-oz) can cream of celery soup
Frozen dumplings (use 1 bag Mary Hill or ½ bag Open Kettle)
Preparation
Boil the Chicken:In a large pot, add chicken breasts, water, onion, carrots, celery, bay leaves, onion powder, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30–40 minutes, until the chicken is fully cooked and tender.
Shred the Chicken:Remove chicken breasts from the pot and set aside to cool slightly. Shred the chicken into bite-sized pieces and discard the bay leaves.
Make the Broth Creamy:Stir in the cream of chicken and cream of celery soups. Mix until fully combined and smooth. Return shredded chicken to the pot.
Add the Dumplings:Bring the soup back to a gentle boil, then add the frozen dumplings a few at a time, stirring to prevent sticking. Reduce heat to medium-low and simmer uncovered for 20–25 minutes, or until the dumplings are tender and the broth has thickened.
Taste and Serve:Adjust seasoning with salt and pepper as needed. Serve warm and enjoy this cozy, creamy Southern classic!