Chicken and Herbed Dumplings



6 servings (serving size: about 3/4 cup chicken mixture and 3 dumplings)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 42 Minutes

Nutritional Information

Calories 241
Caloriesfromfat 25 %
Fat 6.8 g
Satfat 3.2 g
Protein 20.6 g
Carbohydrate 24 g
Fiber 2 g
Cholesterol 51 mg
Iron 1.9 mg
Sodium 821 mg
Calcium 159 mg


1 teaspoon canola oil
3/4 cup diced onion
2/3 cup diced celery (about 2 stalks)
1 1/2 cups sliced carrot (about 3 medium)
2 cups chopped cooked chicken breast
1 (32-ounce) container fat-free, less-sodium chicken broth
1 cup water
1/2 teaspoon dried thyme
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
2 tablespoons butter, cut into small pieces
3/4 cup low-fat buttermilk


1. Heat oil in a Dutch oven over medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until tender. Add chicken, broth, water, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.

2. While soup simmers, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, rosemary, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist.

3. Drop dough by heaping teaspoonfuls into simmering chicken mixture. Cover and cook over low heat 11 minutes (do not let soup boil).