A few pantry shortcuts make this comforting dish doable on a weeknight.
Which is to say: it is the ultimate comfort food.
Instead, I check for firmness.
Simply Recipes / Alexandra Shytsman
The dumplings should feel firm when pressed with a spoon or spatula with no raw batter visible.
Or, it’s possible for you to remove a dumpling from the soup and cut it in half.
The interior should be fluffy with no visible wet spots.
Simply Recipes / Alexandra Shytsman
Easy Chicken and Dumplings
This recipe calls for pre-cooked chicken.
For a less salty finished dish, use low-sodium or heart-healthy cream of chicken soup.
Sometimes you’re free to even find an unsalted version.
Simply Recipes / Alexandra Shytsman
Add salt to taste, as needed.
Add the carrots and celery and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the shredded chicken.
Cover the pot and bring the mixture to a simmer, about 15 minutes.
The mixture will look a bit wet and thats just fine!
Uncover the pot and reduce the heat to medium.
Serve the finished soup with two or three dumplings in each bowl, garnishing with chopped parsley if desired.
Leftovers can be stored for up to 3 days in an airtight container in the fridge.
The dumplings will get mushier after 3 days but are still delicious when reheated.
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