7 Vegetable Chicken Stew With Dumplings Recipes

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7-VEGETABLE CHICKEN STEW WITH DUMPLINGS



7-Vegetable Chicken Stew with Dumplings image

A delicious meal on a cold evening. You can also use skinless boneless chicken thighs if you prefer dark meat. I sometimes add mushrooms too, making it an 8-veg stew!

Provided by Lennie

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs boneless skinless chicken breasts, each breast cut in 2 or 3 pieces
4 small potatoes, preferably red ones,cut into quarters
2 carrots, peeled and coarsely chopped
2 onions, peeled and quartered
2 stalks celery, sliced
1 1/2 cups cubed, peeled rutabagas
1 1/2 cups cubed, peeled sweet potatoes
4 cups chicken stock
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas
1 cup all-purpose flour
2 tablespoons chopped fresh parsley
2 tablespoons butter or 2 tablespoons margarine
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk, preferably lowfat milk

Steps:

  • In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
  • Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
  • Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds.
  • Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
  • Note: to reduce sodium content in this recipe, replace stock with water.

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?

Provided by 2ND COURSE

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 8

Number Of Ingredients 18

1 (3 pound) rotisserie chicken
2 tablespoons butter
1 onion, diced
2 ribs celery, sliced thin
2 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
¾ pound new potatoes, cut into 1/2-inch dice
2 cups frozen mixed vegetables
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
¾ cup milk, or more as needed
2 tablespoons dried dill

Steps:

  • De-bone chicken and cut into chunks or shred. Set aside.
  • Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
  • Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 g

CHICKEN STEW WITH CLASSIC DUMPLINGS



Chicken Stew with Classic Dumplings image

Savor classic comfort food with this chicken and dumplings favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 11

2 tablespoons vegetable oil
4 medium stalks celery, coarsely chopped (2 cups)
3 medium carrots, thinly sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
3 cups cubed cooked chicken
1/2 teaspoon pepper
6 cups Progresso™ chicken broth (from two 32-oz cartons)
1 1/2 cups Gold Medal™ self-rising flour
1/4 cup shortening
2 tablespoons chopped fresh parsley
1/2 cup Progresso™ chicken broth

Steps:

  • In Dutch oven or large saucepan, heat oil over medium-high heat. Add celery, carrots and onion; cook, stirring frequently, until tender. Stir in chicken, pepper and 6 cups broth. Heat to boiling. Reduce heat to medium-low; simmer 15 minutes.
  • Meanwhile, place flour in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir just until dry ingredients are moistened.
  • Drop dough by tablespoonfuls onto chicken or vegetables in simmering stew. Cover; cook over medium-low heat 10 to 15 minutes or until dumplings are firm.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 2 g, TransFat 1 g

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

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.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 18

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

Steps:

  • 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. , 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. , 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 : Calories 340 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 706mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

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