Southern Chicken and Dumplings

This Southern chicken and dumplings recipe is thick and creamy with a can of condensed cream of chicken soup.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 5 mins
• Calories: 616 Calories

Ingredients

• 3 cups all-purpose flour
• 2 tablespoons butter
• 1 tablespoon baking powder
• 2 cups water
• 1 cup water, or as needed
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 medium onion, diced
• 2 tablespoons vegetable shortening
• 1 (32 ounce) can chicken broth
• 3 large bone-in chicken breast halves with skin
• 0.25 teaspoon ground black pepper
• 1.5 teaspoons salt
• 0.5 teaspoon salt
• 0.75 cup milk
• 0.33333334326744 cup vegetable shortening

Recipe Instructions

Step 1

Make the chicken: Melt butter in a large pot over medium heat. Stir in onion and cook until translucent, about 5 minutes. Add chicken breasts, skin-side-down. Pour in chicken broth and just enough water to cover chicken. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until chicken begins to fall off the bone, about 1 hour.

Step 2

Transfer chicken to a plate. Remove and discard skin and bones. Allow meat to cool.

Step 3

While the chicken is cooling, make the dumplings: Whisk flour, baking powder, and salt together in a mixing bowl. Work in 1/3 cup plus 2 tablespoons shortening with your fingers until mixture resembles coarse crumbs.

Step 4

Make a well in the middle and pour in milk; stir until a stiff dough forms. Turn dough out onto a floured surface and knead until smooth. Divide into 16 pieces.

Step 5

Make the soup: Add 2 cups water, condensed soup, salt, and pepper to the pot used to cook the chicken.

Step 6

Shred chicken, add to the pot, and bring to a boil over medium-high heat. Drop dumplings, one at a time, into soup. Cover, reduce the heat to medium-low, and simmer until dumplings are puffy and no longer doughy in the center, 10 to 20 minutes.