Cam's Chicken and Dumplings

Before church we decided chicken and dumplings sounded amazing for lunch. So I looked up recipes to get the gist of the meal and put together my own concoction. If you don't try anything that we've posted so far, try this! And...I'm a genius. This shtuff is good! -Cameron

This really was amazing. So good, easy, and filling. This is going in our must have fall/winter recipe rotation.

Gravy/Soup Ingredients:

  • 18 oz. chicken broth (I used low sodium broth because that's what we had on hand)
  • 1 can Cream of Chicken/Cream of Mushroom soup (I used the Campbell's soup combined can)
  • 2 large chicken breasts (can use thighs), cut into big bite size chunks
  • 1 clove garlic, minced
  • 1 medium to large onion, chopped
  • 1 scant tsp. celery seed (I didn't have celery on hand but wanted the celery flavor, so I used the celery seed instead)
  • 1/4 tsp ground sage
  • 1/4 tsp ground thyme
  • 1/8-1/4 tsp of cumin
  • 1/4 tsp parsley flakes
  • 1/4 tsp basil leaves
  • 3 1/2 tbs unsalted sweet cream butter (substituting margarine may work, but butter will taste better)
  • 7 small green onions, chopped
  • 3 large carrots (quartered coins)
  • 1 bell pepper, chopped
  • 1 tsp kosher salt
  • 2 oz. cream cheese
  • 1 1/2 c. flour
  • 1/2 c. yellow cornmeal
  • 1 heaping Tablespoon baking powder
  • 1 tsp kosher salt
  • 1/2 c. half and half
  • 1 c. milk 

  1. Combine broth, soup, chicken chunks, garlic, onion, and spices/herbs (celery seed, sage, thyme, cumin, parsley, and basil)
  2. Bring to a boil, then reduce heat and let simmer until chicken is cooked. 
  3. Add the butter, vegetables, and salt. Let simmer while you mix up the dumplings. 
  4. Simmer until vegetables are nearly done (or all the way done if you like your veggies a little more mushy), add the cream cheese and stir until melted into the soup. 
  5. Drop dumpling dough by heaping tablespoon (or fork full) onto top of soup.
  6. Cover (leaving the lid cracked) and simmer for 15-20 minutes. 
  7. Spoon into bowl and devour. 


  1. Double check your dumpling liquid amounts. I made this tonight, and following your amounts the dumplings were a batter not a dough like the link you included under the Dumpling Ingredients heading.

    1. The liquid amounts are correct. Cameron wasn't so sure when he mixed it up at first and thought it'd be too runny, but it is more of a thick batter and not a dough. If you look at the link, the liquid amounts that we posted and the liquid amounts on the original recipe are the same. These are dumplings and not biscuits...they will be a little different.