CHICKEN STEW WITH CLASSIC DUMPLINGS
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
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
HEARTY CHICKEN STEW WITH DUMPLINGS (COOKING FOR 2)
♥ Bisquick Heart Smart® recipe! Cozy up to a hearty stew that goes together quickly and is ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 3
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat vegetables, chicken, water, ketchup, Italian seasoning, 1/8 teaspoon garlic salt, the pepper and tomatoes to boiling, stirring occasionally.
- In small bowl, stir Bisquick® mix, milk, parsley flakes and 1/8 teaspoon garlic salt until soft dough forms. Drop by 6 spoonfuls onto boiling stew; reduce heat.
- Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 13 g, TransFat 0 g
CHICKEN STEW WITH DUMPLINGS
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
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
BETTER HOMES' CHICKEN STEW WITH DUMPLINGS
Another convenient recipe for using up leftover chicken (or turkey.) From the Better Homes' New Cook Book 1993 issue with a few updates and changes. Feel free to substitute ten ounces of frozen mixed vegetables for the carrots, green beans and corn.
Provided by COOKGIRl
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- SOUP: In a large sauce pan combine 2 1/2 cups chicken stock, vegetables, onions, herb, garlic powder and black pepper.
- Heat until very hot but not boiling.
- Whisk together the milk and flour. Stir into the vegetable mixture. Stir in the cooked chicken.
- Cook and stir the soup on low-medium to medium heat until thickened and bubbly. Reduce heat if soup looks like it might begin to boil.
- DUMPLINGS: Choose dumpling recipe and prepare. Version #1: in a mixing bowl combine the flour, parsley, baking powder and 1/8 teaspoon salt. Mix the milk and oil together and pour into flour mixture.
- Stir with a fork until combined. Drop by greased tablespoonful to make about 8 mounds on top of the hot stew. Cover; simmer approximately 10-12 minutes or until a toothpick inserted in one of the dumplings comes out clean. DO NOT lift cover while cooking the dumplings.
- Version #2: Combine the ingredients. Continue to prepare the same as Version #1 dumplings in Step #6.
CHICKEN STEW WITH CHEESY GARLIC DUMPLINGS
Make and share this Chicken Stew With Cheesy Garlic Dumplings recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 4-quart Dutch oven, stir together the water and dry onion mushroom soup mix.
- Add chicken, potato, carrot, dried sage, and pepper.
- Bring to boiling; decrease heat.
- Cover and simmer for 10-15 minutes or until vegetables are almost tender.
- Dumplings-prepare biscuit mix according to package directions, except stir cornmeal into dry mix and increase the water to 3/4 cup.
- Using two spoons, drop dumpling dough into six mounds onto hot chicken mixture.
- Cover and simmer for 15 to 20 minutes more or until a toothpick inserted in center of a dumpling comes out clean (do not lift cover during cooking).
Nutrition Facts : Calories 307.6, Fat 6.5, SaturatedFat 1.5, Cholesterol 73, Sodium 371, Carbohydrate 33.3, Fiber 3.4, Sugar 4.5, Protein 28
CHICKEN STEW WITH DUMPLINGS
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
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.
CHICKEN STEW WITH DUMPLINGS
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 Chicken Stew
Time 1h5m
Yield 8
Number Of Ingredients 18
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
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- Skin chicken. In a 4-quart Dutch oven combine chicken, the 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.
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- In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling.
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- Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew. Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean.
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