Chicken and Dumplings

Updated: Apr 22


1 yellow onion, diced

5 stalks celery, diced

6 cloves garlic, minced

1 stick butter

32 ounces chicken broth

22 ounces cream of chicken soup

22 ounces water

2 chicken breasts

3 tablespoons olive oil

cajun seasoning, to taste

black pepper, to taste

red pepper flakes, to taste

dried thyme, to taste


1 cups all purpose flour

1/2 tablespoon baking powder

1 teaspoon salt

1 1/2 teaspoon black pepper

1 1/2 teaspoon dried thyme

3 tablespoons cup vegetable shortening

1/2 cup milk


  1. In a large mixing bowl, combine the flour, baking powder, salt, pepper, and thyme. Add in the shortening mix together until it becomes crumbly.

  2. Start out with a 1/2 cup of milk, and slowly add more as needed. Combine until the dough is a thick consistency. Set aside.


  1. Butterfly the chicken breasts and season to taste . In a skillet on medium high, heat the olive oil and brown the chicken for 5-6 minutes per side, until the internal temperature reaches 165 degrees F.


  1. In a large pot on medium heat, melt the butter and saute the celery and onions for 25 minutes. Add in the garlic and saute for 3 minutes.

  2. Pour in the broth, soup, and the water. Season to taste and bring to a simmer.

  3. Once simmering, spoon in 1 1/2 tablespoon sized dumplings into the soup. Once all of the dumplings are scooped in, stir to be sure they don't stick together.

  4. Cover the pot and let simmer for 15-20 minutes or until the dumplings are cooked through. Serve hot!

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