A comforting dish featuring tender chicken, a flavorful broth, and soft homemade dumplings, perfect for any day of the week.

4 cups cooked chicken or turkey, chopped

1 cup chopped celery

1 (10.5 oz) can cream of chicken soup

2 (10.5 oz) cans chicken broth

3 cans of water (use the empty soup can to measure)

2 cups self-rising flour

¼ cup shortening

¾ cup boiling water (add gradually as needed)

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Place the chopped chicken, celery, cream of chicken soup, chicken broth, and water into a large soup pot. Bring everything to a boil over medium-high heat. Cover and reduce the heat, allowing it to simmer while you prepare the dumplings.
In a large mixing bowl, add the self-rising flour. Cut in the shortening using a fork or pastry blender until the mixture resembles coarse crumbs.
Gradually pour in the boiling water—start with about half a cup and add more as needed—just until the dough forms into a ball.
Dust a clean surface with flour, roll the dough out to about ⅛-inch thickness, and cut it into strips and squares.
Remove the lid from the pot of boiling broth. Add the dumpling squares one at a time, quickly covering the pot each time to keep the temperature steady. Let them cook for about 30 seconds between each addition.
Once all the dumplings are added, reduce the heat to low and simmer uncovered for about 20 minutes. Stir occasionally to ensure nothing sticks to the bottom. Season with salt and pepper to taste.
If you prefer soft, fluffy drop dumplings, skip rolling the dough. Simply pinch off small, uniform pieces and drop them directly into the boiling broth. Simmer as directed until cooked through.
Ladle the hearty chicken and dumplings into bowls and enjoy warm.

Add extra seasonings like garlic powder, onion powder, or thyme for an added depth of flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days.