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Chicken Stew with Dumplings Recipe

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4.33 1
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My mother usually didn't care for dumplings. But she raved about this stew...dumplings and all. It's a down-home delicious meal that I make often for my family.
TOTAL TIME: Prep: 10 min. Cook: 1 hour 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour 35 min.
MAKES: 8 servings

Ingredients

  • 2-1/2 to 3 pounds bone-in chicken thighs or drumsticks
  • 5 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3/4 pound new potatoes, quartered
  • 3 carrots, cut into 2-inch pieces
  • 2 celery ribs, sliced
  • 1 medium onion, cut into eighths
  • 1 package (10 ounces) frozen peas
  • DUMPLINGS:
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter or margarine
  • 3/4 cup milk
  • 1/4 cup minced fresh parsley

Nutritional Facts

1 serving (1 cup) equals 340 calories, 12 g fat (5 g saturated fat), 72 mg cholesterol, 706 mg sodium, 35 g carbohydrate, 4 g fiber, 23 g protein.

Directions

  1. Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender.
  2. Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender.
  3. Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender. Yield: 8 servings.
Originally published as Chicken Stew with Dumplings in Country Chicken Cookbook 1995, p45

Nutritional Facts

1 serving (1 cup) equals 340 calories, 12 g fat (5 g saturated fat), 72 mg cholesterol, 706 mg sodium, 35 g carbohydrate, 4 g fiber, 23 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Stew with Dumplings(1)

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MY REVIEW
Reviewed Oct. 14, 2011

This is by far the best chicken & dumpling recipe I have ever had! After skimming the fat from the top of the broth, I added 1 cup water and 1 chicken boullion cube to make a bit more broth. That is the only change. This is YUMMY!!

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