Best-Ever Chicken and Dumplings

    2 hours

    A classic chicken dish. Chicken is simmered with chicken soup, chicken stock, onion, celery and dumplings, then served in a thick sauce. Perfect for those cold winter nights.

    453 people made this

    Serves: 4 

    • 300g cream of chicken soup
    • 415ml low salt chicken stock
    • 125ml milk
    • 1 tablespoon vegetable oil
    • 4 tablespoons chopped onion
    • 65g celery, chopped
    • 3 skinless, chicken breast fillets, cut into strips
    • 1 teaspoon celery seed
    • ground black pepper to taste
    • 125g plain flour, sieved
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 125ml milk
    • 2 tablespoons vegetable oil

    Prep:15min  ›  Cook:45min  ›  Extra time:1hr  ›  Ready in:2hr 

    1. In a large saucepan, stir together the cream of chicken soup, chicken stock and milk. Bring to a simmer over medium heat.
    2. Heat 1 tablespoon oil in a frying pan over medium-high heat. Add chicken, onion and celery. Saute until chicken is cooked through and onions are tender. Transfer the chicken mixture to the saucepan and mix well. Reduce heat to low and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
    3. To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 125ml of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
    4. Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover saucepan tightly and bring to the boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls and serve hot.

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    Reviews in English (381)


    LOVE this!!! Fantastic taste!!! Great comfort food!  -  08 Sep 2012


    Fabulous recipe, very easy, the broth is just perfect. One thing I want to add, for people who are new to making dump;ings (most recipes for dumplings aren't newbie-friendly) is make sure your dumpling mixture is a wet-sticky dough. If you make the dough too dry and pliable, your dumplings will come out too chewey, A sticly-wet dough will make a soft, fluffy and delicious dumpling. Unforunately I learned this through experimentation and not the recipe!  -  18 Apr 2006  (Review from Allrecipes US | Canada)


    Ok, let me begin by saying that I'm writing this review as this particular dish cools to an acceptable eating temperature. However, I have had a few bites of it - practicing the "reverse blow" method - and let me tell is good. I modified the recipe only VERY slightly. I substituded "cream of chicken AND mushroom" (Cambells - at Publix) for plain cream of chicken. I didn't measure onions or celery - used 1 whole (medium) onion, and 2 1/2 stalks of celery. I added approximately 1/3 package of sliced baby portobello mushrooms. Can we tell I like 'shrooms? I must admit, I did peek once after adding the dumplings, but I was afraid that if I didn't stir it at least once, something would burn. I would suggest, you prepare the rounded dumplings while allowing the simmering process to take place. After letting the dumplings cook, I did add a combination of 2 heaping teaspoonfuls of cornstarch + ~1/2 cup of extremely cold water = a thicker base. Total cooking time, an hour and a half. Then again - I was drinking bottles of Budweiser during the wait - so I didn't mind too much. I fully intend on keeping this recipe around for a while.  -  02 Oct 2002  (Review from Allrecipes US | Canada)