CHICKEN STEW WITH DUMPLINGS RECIPES RECIPES

Name: Chicken Stew with Dumplings
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons vegetable oil; 2 cups sliced carrots; 1 cup chopped onion; 1 large green pepper, sliced; 1/2 cup sliced celery; 2 (14 ounce) cans reduced-sodium fat-free chicken broth, divided; 6 tablespoons all-purpose flour; 2 lbs boneless skinless chicken breasts; chicken breast, cut into 1 inch pieces; 3 medium unpeeled potatoes, cut into 1 inch pieces; 6 ounces mushrooms, halved; 3/4 cup frozen peas; 1 teaspoon dried basil leaves; 3/4 teaspoon dried rosemary; 1/4 teaspoon dried tarragon; 3/4 teaspoon salt (3/4 to 1 teaspoon); 1/4 teaspoon black pepper; 2 cups biscuit mix; 1/2 teaspoon dried basil; 1/2 teaspoon dried rosemary; 1/4 teaspoon dried tarragon; 2/3 cup 2% milk

CHICKEN STEW WITH DUMPLINGS RECIPE - FOOD.COM

Chicken Stew with Dumplings Recipe - Food.com image

Make and share this Chicken Stew with Dumplings recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons vegetable oil
2 cups sliced carrots
1 cup chopped onion
1 large green pepper, sliced
1/2 cup sliced celery
2 (14 ounce) cans reduced-sodium fat-free chicken broth, divided
6 tablespoons all-purpose flour
2 lbs boneless skinless chicken breasts
chicken breast, cut into 1 inch pieces
3 medium unpeeled potatoes, cut into 1 inch pieces
6 ounces mushrooms, halved
3/4 cup frozen peas
1 teaspoon dried basil leaves
3/4 teaspoon dried rosemary
1/4 teaspoon dried tarragon
3/4 teaspoon salt (3/4 to 1 teaspoon)
1/4 teaspoon black pepper
2 cups biscuit mix
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried tarragon
2/3 cup 2% milk

Steps:

Heat oil in 4-quart Dutch oven over medium heat until hot.
Add carrots, onion, green pepper and celery; cook and stir 5 minutes or until onion is tender.
Stir in chicken broth, reserving 1/3 cup; bring to a boil.
Mix reserved 1/3 cup broth and flour; stir into boiling mixture.
Boil, stirring constantly, for 1 minute or until thickened.
Stir chicken, potatoes, mushrooms, peas and herbs into mixture.
Reduce heat to low; simmer, covered, 18 to 20 minutes or until vegetables are almost tender and chicken is no longer pink in center.
Add salt and pepper.
For Herb Dumplings, combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
Spoon dumpling mixture on top of stew in 8 large spoonfuls.
Reduce heat to low.
Cook, uncovered, 10 minutes.
Cover and cook 10 minutes or until biscuits are tender and toothpick inserted in center comes out clean.
Serve in shallow bowls.

Nutrition Facts : Calories 417.9, FatContent 10.2, SaturatedFatContent 2.4, CholesterolContent 68.1, SodiumContent 733.3, CarbohydrateContent 47, FiberContent 5, SugarContent 9, ProteinContent 33.7

CHICKEN STEW WITH DUMPLINGS RECIPE: HOW TO MAKE IT

Chicken Stew with Dumplings Recipe: How to Make It 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

Total Time 01 hours 45 minutes

Prep Time 10 minutes

Cook Time 01 hours 35 minutes

Yield 8 servings.

Number Of Ingredients 18

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

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, FatContent 12g fat (5g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 706mg sodium, CarbohydrateContent 35g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 23g protein.

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