Happy New Year, everyone! I hope this finds you well after the holidays. My family had a wonderful holiday, and we did not gather in big crowds. However, a couple of us did end up with Covid after it was all said and done. I was one of them. I have no taste or smell, which is challenging when it comes to writing a food article. Today I am going to share an oldie but goodie with you. Chicken and Dumpling Stew is one of my favorites. I hope you enjoy it!
Nothing could be more comforting on a cold night than a bowl of warm stew, soup, or chowder. Well, that is my opinion, anyway. Greg does not share my sentiments. He is a meat and potatoes man and would be fine if he never had a bowl of warm comfort again. Are all men that way or just mine?
This Chicken and Dumpling Stew is fantastic. The dumplings are drop dumplings, not my favorite in a big pot of chicken and dumpling, but they work perfectly in this stew. They double in size when cooked, so keep that in mind when you are dropping them in. I drop mine in just a little larger than a pinch.
Chicken and Dumpling Stew
Ingredients
- 3 pounds chicken with bone
- 8 cups water
- 2 ribs celery chopped
- 2 carrots chopped
- 2 tablespoons finely chopped onion
- 1 1/2 teaspoons salt
- 1/4 teaspoon white pepper
- 10 ounce bag frozen green peas
- 10 ounce jar sliced mushrooms drained
- 4-5 sprigs fresh thyme
- 1 cup half and half
- Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter
- 3/4 cup milk
- 1/4 cup finely minced fresh parsley
Instructions
- 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.
