Prep Time::35 mins
Cook Time:: 1 hr 30 mins
Total Time:: 2 hrs 5 mins
Servings::8
Ingredients
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Chicken:
2 tablespoons butter
1 medium onion, diced
3 large bone-in chicken breast halves with skin
1 (32 ounce) can chicken broth
1 cup water, or as needed
Dumplings:
3 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons salt
⅓ cup vegetable shortening
2 tablespoons vegetable shortening
¾ cup milk
Soup:
2 cups water
1 (10.5 ounce) can condensed cream of chicken soup
½ teaspoon salt
¼ teaspoon ground black pepper
Directions
Make the chicken: Melt butter in a large pot over medium heat. Stir in onion and cook until translucent, about 5 minutes. Add chicken breasts, skin-side-down. Pour in chicken broth and just enough water to cover chicken. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until chicken begins to fall off the bone, about 1 hour.
Transfer chicken to a plate. Remove and discard skin and bones. Allow meat to cool.
While the chicken is cooling, make the dumplings: Whisk flour, baking powder, and salt together in a mixing bowl. Work in 1/3 cup plus 2 tablespoons shortening with your fingers until mixture resembles coarse crumbs.
Make a well in the middle and pour in milk; stir until a stiff dough forms. Turn dough out onto a floured surface and knead until smooth. Divide into 16 pieces.
Make the soup: Add 2 cups water, condensed soup, salt, and pepper to the pot used to cook the chicken.
Shred chicken, add to the pot, and bring to a boil over medium-high heat. Drop dumplings, one at a time, into soup. Cover, reduce the heat to medium-low, and simmer until dumplings are puffy and no longer doughy in the center, 10 to 20 minutes.