Chicken And Dumplings Recipe

Most recipes for fast chicken and dumplings cut time by using refrigerated dough. I like to take a few minutes to make real dumplings and save the time by using a rotisserie chicken and boxed chicken broth. I only use organic boxed broth. The flavor is much better than the canned broths. I have made this recipe and fooled my dad, a lifelong fan of chicken and dumplings, into thinking it was completely from scratch. It's so close to the much longer versions, no one will know.

Chicken And Dumplings Recipe
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  • 12 cups chicken broth
  • 1 rotisserie chicken
  • 3 cups self-rising flour
  • 1/8 teaspoon dried sage
  • 1/8 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons Crisco shortening
  • 1 cup milk
  1. Heat the chicken broth over high heat in a large stockpot with a lid. Remove the skin from the chicken and pull the meat off the bone. Shred the chicken meat.
  2. Add the chicken to the broth and bring to a boil.
  3. Meanwhile, combine the flour, sage, thyme, oregano, and pepper to the bowl of a food processor fitted with the metal blade. Pulse 1 time. Add the shortening and pulse 6 times.
  4. Add the milk and process until the dough comes together, about 30 seconds.
  5. Remove the dough from the food processor and place on a lightly floured countertop.
  6. Use a floured rolling pin to roll the dough to ¹⁄8-inch thickness. Use a pizza cutter to cut into strips about 1 by 3-inches. Drop the strips into the boiling broth a few at a time. The dumplings will look waterlogged and gooey.
  7. Stir very gently just once. Reduce the heat to medium.
  8. Cover and simmer for 25 minutes.
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