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
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
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
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
STEWED CHICKEN AND DUMPLINGS
Make and share this Stewed Chicken And Dumplings recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put chicken in large pot with water.
- Add next 7 ingredients.
- Bring to a boil, skimming surface if necessary.
- Simmer for 1 hour, or until tender.
- Mix dumpling ingredients together until just moistened.
- Bring chicken to a slow boil.
- Drop dumplings by tablespoons onto chicken.
- Cover and cook 12 minutes.
SUSAN'S CHICKEN STEW
This tastes just like chicken pot pie, but has way fewer carbohydrates, for those of us who watch those. For those of us who don't, you could eat it with biscuits or homemade bread. I got this concept from an episode of Rachel Ray, but the recipe is mine. I really like the new Campbell's Cream of Chicken with Herbs soup. And I've fallen in love with my "Herbs de Provence" blend. I found this at Earth Fare. It's salt-free, and the brand is The Spice Hunter. It's just a blend of thyme, marjoram, rosemary, basil, fennel, sage, and French lavender. Just a pinch really kicks up an omelet!
Provided by Susan Feliciano @frenchtutor
Categories Chicken Soups
Number Of Ingredients 10
Steps:
- Cut chicken into bite-sized pieces. Peel and cube potatoes. Chop onion. Trim and slice celery and carrots.
- Place chicken, vegetables (except peas), and chicken stock into a LARGE slow cooker. Stir in the soup and the Herbs de Provence seasoning.
- Cover and cook on low at least 6 hours.
- One hour before done, stir in the green peas. Cover and continue to cook. Taste for seasoning and add salt and pepper before serving.
- CALORIES: 305. FAT: 7 G. CARBOHYDRATE: 22 G. PROTEIN: 37 G. VITAMIN A: 140%. VITAMIN C: 19%. CALCIUM: 6%. IRON: 14%.
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 Allrecipes Member
Time 1h45m
Yield 8
Number Of Ingredients 17
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 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 514.6 calories, Carbohydrate 36 g, Cholesterol 132.4 mg, Fat 26.9 g, Fiber 4.4 g, Protein 31 g, SaturatedFat 9.3 g, Sodium 716.2 mg, Sugar 5.4 g
BEST EVER CHICKEN STEW WITH DUMPLINGS
Make and share this Best Ever Chicken Stew With Dumplings recipe from Food.com.
Provided by christina_ciriello
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the pepper, sea salt, garlic and thyme. This makes a good all-purpose seasoning.
- Remove all the skin from the chicken and rinse. Cut up at the joints, separating the wings, thighs, legs, and remove the backbone. Remember to check the inside for the neck & giblets!
- Place the chicken, the bag of giblets and the bay leaves in a stockpot. Add the water and cook on med-high until the chicken is thoroughly done. Remove the chicken and shred. Remove the giblets and discard. Discard the bones (except the wishbone - keep that to make a wish!) Skim any fat or impurities from the remaining broth.
- Remove the outer layer of leaves from the leek and rinse well. Dice into 1-inch pieces.
- Add the shredded chicken, carrots, leeks and noodles to the pot. Add water if needed to maintain consistency. Add 2-3 Tbsp of the all-purpose seasoning and the Lawry's to the pot, then bring to a low boil.
- For the dumplings - there are a lot of great recipes just for dumplings, but they're more work than I want to do at this point. I mean, I just cooked, de-boned and shredded a whole chicken! So, I add broth from the pot to the flour in a bowl and mix until I have a dough. Drop the dough by the spoonful into the stew and let it simmer. Once the dough rises to the top and the noodles are done, the stew is ready to eat!
Nutrition Facts : Calories 920.1, Fat 39.3, SaturatedFat 11.1, Cholesterol 226.4, Sodium 1469.6, Carbohydrate 86.1, Fiber 8, Sugar 7.3, Protein 53.4
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