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!
- 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
- 1½ c. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 3 tbsp. butter
- ¾ c. milk
- ¼ c. minced fresh parsley
- 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.
- 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.
- Pick chicken from the bones and add to the vegetable mixture.
- 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.