Chicken and Dumplings Stew

chicken and dumpling soup

Just one more stew recipe before spring…I promise.  You may be getting tired of seeing soups, stew, and chowders on NJSD.  I’m sorry, it’s cold and rainy in my part of Georgia today and this is just too comforting!  I made this Chicken and Dumpling Stew for the first time earlier in the winter.  It was so, so good that I sometimes crave it!  So using the weather as an excuse to make it again today.

The dumplings are drop dumplings, exactly what I have always said I do not like.  Somehow they work in this though.  I don’t make them very big and they are fantastic!  Remember they will grow so remember that when you drop your dough into the stew.  They will actually end up about twice as big as the dough ball you drop.

Enjoy this stew while you can and I promise that I’ll be bringing you spring type recipes soon!


Chicken and Dumplings Soup
  • 3 lb. chicken
  • 8 c. water
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 2 tbsp. finely chopped onion
  • 1½ tsp. salt
  • ¼ tsp. white pepper
  • 10-oz. bag frozen green peas
  • 10-oz. jar mushrooms, drained
  • 4 to 5 springs fresh thyme
  • 1 c. half and half
  • Dumplings:
  • 1½ c. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 3 tbsp. butter
  • ¾ c. milk
  • ¼ c. minced fresh parsley
  1. Place chicken in a large Dutch oven. Add water and cook until done. Remove to a plate to cool when done. Reserve water that the chicken cooked in.
  2. Add celery, carrots, onions, salt, white pepper, peas, mushrooms and thyme to reserved chicken broth. Cook over medium-high heat until the vegetables are tender. Remove thyme stems and add half and half. Lower the temperature to a simmer.
  3. Pick chicken from the bones and add to the vegetable mixture.
  4. In a separate bowl, combine flour, baking powder, and salt. Cut in the butter until mixture is the size of peas. Stir in milk and parsley. Drop dough into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook 8 to 10 minutes or until dumplings are tender.



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Barefoot Contessa’s Herbed-Baked Eggs

Typically, I’m not much of an egg eater.  However, this is one way that I really like them.  It’s a great way to prepare them when you don’t feel like spending a lot of time in the kitchen.

This recipe is from Barefoot in Paris by Ina Garten.  She is my favorite Food Network star and I love her delicious and easy recipes.  This was my dinner one night last week, served with fresh tomatoes, sausage and toasted French bread.


Barefoot Contessa's Herbed-Baked Eggs
  • ½ tsp. minced fresh garlic
  • ½ tsp.minced fresh chives
  • ½ tsp. minced fresh rosemary leaves
  • 2 tbsp. minced fresh parsley
  • 2 tbsp. freshly grated Parmesan cheese
  • 12 extra-large eggs
  • ¼ c. heavy cream
  • 2 tbsp. unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • Toasted French bread, for serving
  1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
  2. Combine the garlic, chives, rosemary, parsley and Parmesan cheese and set aside. Carefully crack 3 eggs into each of 4 small bowls (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
  3. Place four individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and ½ tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooked evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set 60 seconds and serve hot with toasted bread.
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