Simmered Chicken and Dumplings

Simmered Chicken and Dumplings


36 people made this

Chicken breast is boiled then shredded then combined with onion, cream of chicken soup, stock and pepper then homemade dumplings are dropped into the stew.


Serves: 6 

  • Stew
  • 2 tablespoons butter
  • 1 onion, diced
  • 3 large bone-in chicken breast halves with skin
  • 1 (420g) tin condensed cream of chicken soup
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 litre chicken stock
  • 2 cups water
  • Dumplings
  • 3 cups (375g) plain flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 100g butter
  • 3/4 cup (180g) milk

Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

  1. Melt the butter in a saucepan over medium heat. Stir in the onion then cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the saucepan skin-side-down. Pour in the chicken stock and enough water to just cover the breasts. Bring to a simmer over high heat then reduce heat to medium-low, cover then simmer until the chicken begins to fall off the bone, about 1 hour. Remove the chicken breasts from the saucepan. Remove and discard the skin and bone; allow the meat to cool then tear apart into bite sized chunks.
  2. While the chicken breasts are simmering, prepare the dumpling dough by whisking the flour, baking powder and 1 1/2 teaspoons of salt together in a mixing bowl. Work the butter in with your fingers until the mixture resembles coarse sand. Make a well in the centre and pour in the milk. Stir together until a stiff dough forms. Work the dumpling dough adding a bit more milk if needed to just make the dough come together. Turn out onto a floured surface then knead until smooth. Roll the dough out to about a 1cm thickness. Using a pizza cutter, cut the dumplings into squares.
  3. After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper and shredded chicken back into the saucepan. Return to a simmer over medium-high heat. Drop the dumplings into the simmering soup one at a time to keep them from sticking together. Cover, reduce heat to medium-low then simmer until the dumplings have puffed and are no longer doughy in the centre, 10 to 20 minutes.

Cook's Tip

Use bone in chicken to make a good stock. If you want to use chicken without bones remember to add a chicken stock cube.

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