Chicken 'n' Carrot Dumpling Stew Recipe

5 1 2
Chicken 'n' Carrot Dumpling Stew Recipe
Chicken 'n' Carrot Dumpling Stew Recipe photo by Taste of Home
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Chicken 'n' Carrot Dumpling Stew Recipe

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5 1 2
Publisher Photo
It's been many years since I clipped this recipe from a magazine. It's always welcome at a family get-together.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 1/2 pound boneless skinless chicken breasts
  • 1 cup chicken broth
  • 1 small onion, chopped
  • 1 celery rib, sliced
  • 1/8 to 1/4 teaspoon salt
  • Dash dried thyme
  • Dash pepper
  • 4-1/2 teaspoons all-purpose flour
  • 3 tablespoons water
  • DUMPLINGS:
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons shortening
  • 1/4 cup milk
  • 2 tablespoons finely grated carrot
  • 1/2 teaspoon minced fresh parsley

Directions

In a large saucepan, combine the chicken, broth, onion, celery, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear and vegetables are tender. Combine flour and water until smooth. Stir into broth. Bring to a boil; cook and stir for 1 minute or until thickened.
For dumplings, in a bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in the milk, carrot and parsley. Drop by rounded tablespoonfuls into simmering broth. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 2 servings.
Originally published as Chicken 'n' Carrot Dumpling Stew in Cooking for One or Two Cookbook 2003, p157

  • 1/2 pound boneless skinless chicken breasts
  • 1 cup chicken broth
  • 1 small onion, chopped
  • 1 celery rib, sliced
  • 1/8 to 1/4 teaspoon salt
  • Dash dried thyme
  • Dash pepper
  • 4-1/2 teaspoons all-purpose flour
  • 3 tablespoons water
  • DUMPLINGS:
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons shortening
  • 1/4 cup milk
  • 2 tablespoons finely grated carrot
  • 1/2 teaspoon minced fresh parsley
  1. In a large saucepan, combine the chicken, broth, onion, celery, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear and vegetables are tender. Combine flour and water until smooth. Stir into broth. Bring to a boil; cook and stir for 1 minute or until thickened.
  2. For dumplings, in a bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in the milk, carrot and parsley. Drop by rounded tablespoonfuls into simmering broth. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 2 servings.
Originally published as Chicken 'n' Carrot Dumpling Stew in Cooking for One or Two Cookbook 2003, p157

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jetchick24 User ID: 3139822 77216
Reviewed Jan. 16, 2014

"Very good stew-hits the spot on a snowy, cold, winter day!"

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