You are here: Home » Recipes » Chicken and Dumplings with Mushroom Soup Chicken and Dumplings with Mushroom Soup Recipe by Relish ContributorKitchen Tested Yield 8 to 10 servings This comforting chicken dish is just the ticket for a cold night. PrintEmail If the soup needs thickening, put a little soup in a bowl and mix with a tablespoon or two of flour; then return to the pot. Ingredients Chicken:2 1/2 pounds skinless, boneless chicken breasts, cut into small serving pieces3 quarts water Salt and pepper to taste2 (10-ounce) cans reduced-fat cream of mushroom soup6 chicken bouillon cubes3 tablespoons all-purpose flour1 celery stalk1 onion, quarteredDumplings:1 1/2 cups self-rising flour3/4 cup skim milk Instructions Place chicken in a large pot with water, salt and pepper, cream of mushroom soup, bouillon cubes, flour, celery, and onion. Bring to a boil. Reduce the heat to medium and cook 30 minutes, or until chicken is tender. Meanwhile, make the dumplings. In a small bowl, combine the flour and milk with a fork. Add more milk if necessary to make the dough the right consistency. Turn onto a floured surface and roll the dough 1/8 inch thick. Cut into thin strips and drop into the broth one at a time. You should have 30 to 36 dumplings. Remove celery and onion. Cook 10 minutes on medium heat.