Chicken Stew with Dumplings

Total Time Prep: 10 min. Cook: 1 hour 35 min.
Yield 8 servings
Test Kitchen Approved
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.

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 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

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.

Nutrition Facts

1 cup: 340 calories, 12g fat (5g saturated fat), 72mg cholesterol, 706mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 23g protein.

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.
Recipe Creator

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