The Pioneer Woman Tasty Kitchen
Profile Photo

Chicken and Dumplings

4.87 Mitt(s) 8 Rating(s)8 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

The perfect thing for a cold day. Warm simmering chicken and soft fluffy dumplings. The whole family will enjoy this recipe.

Ingredients

  • 2 Tablespoons Butter
  • 1 whole Small Onion
  • 2 whole Carrots
  • 2 stalks Celery
  • 3 whole Boneless Chicken Breasts
  • 5 cups Chicken Broth
  • 1 can (10.75 Oz. Can) Condensed Cream Of Chicken Soup
  • 1 Tablespoon Cornstarch Or 2 Tablespoons Flour
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 1-½ Tablespoon Herbes De Provence
  • _____
  • FOR THE DUMPLINGS:
  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • ½ teaspoons Baking Soda
  • ½ cups Butter
  • 1 cup Buttermilk

Preparation

In a large soup pot, melt butter and add chopped onion. Cook until translucent, about 5 minutes. Add the sliced carrots and celery, cook until tender. Lay your chicken breasts on top of the cooked veggies and then pour the chicken stock over the top. Let this simmer until the chicken is fully cooked and falls apart with a fork. Take the chicken out of the pot and shred it into pieces with a fork , then place it back into the pot.

Add cream of chicken soup, corn starch mixed with a bit of warm water, salt, pepper, and herbs de Provence. Stir everything together and let simmer for about 45 minutes to let the flavors seep into the chicken.

Now it is time to make the dumplings. In a nice-sized bowl, measure out your dry ingredients, tossing them together. Add the butter and cut it into the mixture with a fork until it reaches a crumbly consistency. Now add the buttermilk and mix with your hands until it makes a nice ball. When the stew is finished simmering, roll small balls of dough with your hands and drop them on top of the stew, leaving a bit of room for them to rise. I always leave a small part of the pot uncovered for those members of my family who do not like dumplings (picky kids!).

Let the dumplings simmer covered in the pot for about 15 to 20 minutes. Then it is ready to dish.

Note: I make biscuits with the leftover dough. I just roll the leftover dough out and cut them into nice round biscuits. Great with a bit of homemade jam on top. I had both dumplings and a biscuit.

7 Comments

You must be logged in to post a comment.

Profile photo of buckeye13

buckeye13 on 12.5.2010

What a great recipe! It met my “not too fussy” requirements and tasted delicious! My DH asked for Chicken and Dumplings earlier in the week and since I’d never made them before, I headed over to the Tasty Kitchen to see what I could find! The only change I made was to use left over rotisserie chicken that I had already shredded instead of the 3 chicken breasts. DH was happy and the kids ate it…which makes it a success all around! Thanks!

Profile photo of Anne McCoy

Anne McCoy on 2.23.2010

I just made this for a cold and snowy day (our one and only snowy day…)and it was delish! My only issue and it’s an issue for any batch of C & D that I make, is I lose many of the dumplings while it’s cooking. It becomes the gravy. Any suggestions? Overall, this was a very tasty pot of C & D. Thanks for sharing this with us.

Profile photo of amberjoyfull

amberjoyfull on 2.15.2010

I just made this for dinner tonight. Good recipe. The hubby loved it. I didn’t account for enough room for the dough to rise and so they were much bigger than I would have liked, but still good. I liked the creaminess of the broth, especially. Mmm. Mmm. Good.

Profile photo of the7msnranch

the7msnranch on 2.3.2010

I was craving dumplings last night and made that part of your recipe…to drop into a pot of split pea soup of all things. They were just perfect!

Profile photo of bakeroy

bakeroy on 2.1.2010

Oh my. This is reallllllly good. The soup is only simmering yet, but I can’t stop going back to the pot to taste it. I don’t have any Herbs de Provence, but I used some basil, some garlic, some Nature’s Seasoning till it tasted right. In any case it was wonderful. Thank you for this fantastic and easy recipe!!!

8 Reviews

You must be logged in to post a review.

Profile photo of Chrissy

Chrissy on 3.11.2013

Love this! Made it a month or so back and am making it again tonight for my fiance who is sick with a cold! I had to make the same subs as Cookin’ Army Wife but it came out perfectly!

Profile photo of Cookin' Army Wife

Cookin' Army Wife on 1.17.2012

Keeper! Yummy, yummy. Ok, so I did have to make a few subs based on my pantry inventory…cream of mushroom instead of cream of chicken AND poultry seasoning instead of herbs de..whatever! ;) But it was absolutely fabulous – dumplings made just the right amount and were rollable (I know it’s not a word, but they were!) and consistency was perfect. I even found myself going back to the kitchen to eat it cold! Thanks for sharing.

Profile photo of fishillusion

fishillusion on 12.14.2010

This was good, but it was way too rich for me. There was too much dough for the pot. My dough was very sticky and I could not roll them in my hand as the recipe suggested. I would halve the entire dumpling portion of the recipe.

Profile photo of grohsie

grohsie on 12.13.2010

Yu-hum! I was a little afraid that I’d mess up the dumplings, so I made your yeast rolls instead. They were so big and fluffy- we love them! We also loved this soup, even without dumplings! I was shocked how much chicken there was once I shredded it all- yum! Way better than restaurant soup. I bought herbs de p. for this recipe and really liked the flavor- I was glad. I hate when I make things and they are not flavorful- this was perfect. Try it, you’ll like it! :)

Profile photo of lesia

lesia on 11.27.2010

Good recipe, I omitted the COC soup and cornstarch-the dumplings thickened up the broth on their own. My dumplings were pretty sticky, I just scooped them out and dropped them in by the spoonful! I also boiled a whole chicken instead of using just the breast. Thanks for sharing.

Related Recipes

Crab and Corn Chowder
Profile Photo by Krystle in Soups
This rich and creamy soup is packed with fresh corn and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Vegetable Beef Soup
Profile Photo by Beth Pierce in Soups
Beef Vegetable Soup is made with tender chunks of slow simmered...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Mussels with Coconut Curry Lime Broth
Profile Photo by Vanessa LaBranche in Soups
Quick mussels recipe with a spicy broth using habanero peppers and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cold Zucchini Soup
Profile Photo by Magali Mutombo in Soups
A perfect cold soup for the summer. An alternative to gazpacho...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Easy Gazpacho
Profile Photo by Beth Pierce in Soups
This Spanish Gazpacho recipe is bursting with the flavors of sun-ripened...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy