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Chicken Stew with Dumplings
SUBMITTED BY:
Elizabeth Durance
PHOTO BY:
Kim
"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 RATING:
Read Reviews
(76)
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PREP TIME
10 Min
COOK TIME
1 Hr 35 Min
READY IN
1 Hr 45 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS
2 1/2 pounds chicken thighs or legs
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 (10 ounce) package 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
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DIRECTIONS
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 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.
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REVIEWS
Reviewed on Feb. 8, 2007 by
megs
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megs
Feb. 8, 2007
this was super good. i was craving chicken stew and dumplings forever and when i found this recipe and had all the ingredients on hand i had to make it for lunch. it was so good. my husband who hates soups/stews loved it too because it was so thick and had 'fun stuff' (the dumplings) in it. this is a definite keeper. i used leftover cooked chicken and store bough chicken stock but otherwise followed the recipe exactly. in the dumplings i substituted a bit of dried parsley instead of fresh.
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4 users found this review helpful
this was super good. i was craving chicken stew and dumplings forever and when i found this...
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Reviewed on Jan. 16, 2008 by GOGOGADGET
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GOGOGADGET
Jan. 16, 2008
I use a different recipe for the chicken but the dumplings are great when you substitute buttermilk for regular milk!!
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3 users found this review helpful
I use a different recipe for the chicken but the dumplings are great when you substitute...
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Reviewed on Jan. 16, 2007 by JoJoAidan
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JoJoAidan
Jan. 16, 2007
Although I didn't follow the recipe, this turned out awesome. I had a cooked rotisserie chicken that I cut up instead of starting with raw chicken. I used chicken broth instead of water and left out the peas and potatoes. The dumplings were soooo good. I also added maybe 1/4 cup fat free half and half mixed with 1 T. cornstarch to thicken it up a little. This will be the recipe I use from now on. Or at least a guide.
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3 users found this review helpful
Although I didn't follow the recipe, this turned out awesome. I had a cooked rotisserie...
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Reviewed on Jan. 11, 2007 by
Johanna
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Johanna
Jan. 11, 2007
First time to make it and it was declared "a keeper." My kids ages 6 and 8 loved it. I did this in two parts: first night I boiled the chicken and let it cool in the fridge. Next day I skimmed the fat and heated the broth. Added 5 tsp chicken base to broth. While broth heated, I cut the veggies and added to broth, then while that heated, I deboned the chicken; it went really fast, then added to broth. While that heated I made dumplings. Took 1-1/2 hours the first night, then about 45 mins for the second half. The base made the stew flavorful. Used fresh carrots sliced 1/4" thick, fresh celery and onion, and 1/2-bag of frozen soup veggies. Thanks for the post!
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3 users found this review helpful
First time to make it and it was declared "a keeper." My kids ages 6 and 8 loved it. I did...
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Reviewed on Nov. 5, 2006 by LDUDETTE
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LDUDETTE
Nov. 5, 2006
this took me back to my childhood as well. I searched and searched and this recipe looked the best to me. The only variations I made are: I used a whole chicken and added extra water as needed. Next time I think I will just use chicken breasts as I am not a big fan of dark meat. I also used an extra potatoe and carrot. In the dumplings I used some parsley I dried myself. I found this recipe to be everything I expected and more. I plan to freeze some and see how that does too.
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3 users found this review helpful
this took me back to my childhood as well. I searched and searched and this recipe looked the...
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Reviewed on Apr. 24, 2008 by
TC
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TC
Apr. 24, 2008
This recipe is decent, but for me, still needed some tweaking to make it great. To make it easier, I just bought a rotisserie chicken and cooked that in chicken stock for extra flavor (not the water)- took whole chicken out and shredded the meat and returned it to the soup. Also, there is really no need for potatoes in this recipe since dumplings are already in the soup (unless you are a carb-overloader). I used Bisquick dry mix for the dumplings (followed package directions) and they turned out great! Also used fresh thyme and added some fresh parsley, and the juice of half of a lemon. At the end I put some half and half to add a little creaminess and it makes it perfect. This soup is so delicious and it freezes well too!
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2 users found this review helpful
This recipe is decent, but for me, still needed some tweaking to make it great. To make it...
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Reviewed on Mar. 20, 2008 by
Suemck
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Suemck
Mar. 20, 2008
The tried and true recipe that I've been using for chicken & dumplings for a few years now has officially been replaced with this one. This dish is absolutely delicious! I used chicken breasts and broth because I didn't have the time to slow cook, and other than that no changes. The dumplings were nice and light and the flavor of the sauce was just perfect. Thanks so much Elizabeth!
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2 users found this review helpful
The tried and true recipe that I've been using for chicken & dumplings for a few years now has...
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Reviewed on Jan. 30, 2008 by
cheesemaker
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cheesemaker
Jan. 30, 2008
We really enjoyed this dinner! We basically followed the recipe except I forgot to add the frozen peas, but it was still really good. To save time cooking the chicken, we used inexpensive chicken leg quarters which I separated the legs and thighs and put a slit down the middle of the thighs to get the heat to the center quicker. It saves about a half hour of cooking time. I didn't want it too watery, so I put less water in to begin with, then added water as needed. I think 4-5 cups is a good amount. To thicken the stew a little, I used my potato masher and pressed it into the stew a few times to break up the potatoes a bit and thicken it. Oh, also, I cut the potatoes into cubes, smaller than the recipe called for. Then when it was almost done, I plopped the dumplings on top. The cooking time for the dumplings was very accurate. They came out perfect! Thanks, Elizabeth for this down home comfort food recipe that is not difficult to make. We will definately make this time and time again.
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2 users found this review helpful
We really enjoyed this dinner! We basically followed the recipe except I forgot to add the...
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Reviewed on Apr. 14, 2007 by JESS33
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JESS33
Apr. 14, 2007
I loved this recipe. This was my first time making stew and I was a bit nervous that it would not thicken up, but once you add the dumplings it becomes stew. I did not change a thing. Everything was fantastic and the dumplings were perfection! Yummy comfort food!
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2 users found this review helpful
I loved this recipe. This was my first time making stew and I was a bit nervous that it would...
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Reviewed on Mar. 14, 2007 by
JD123
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