Best 6 Hearty Chicken Stew With Dumplings Cooking For Recipes

In the realm of comfort food, few dishes can rival the warmth and satisfaction of a hearty chicken stew brimming with tender chicken, succulent vegetables, and fluffy dumplings. Whether you seek a comforting meal on a chilly evening or a nourishing lunch to replenish your energy, this culinary delight will transport you to a haven of culinary bliss. With its robust flavors and homey aroma, this chicken stew with dumplings is a heartwarming symphony of textures and flavors that promises to tantalize your taste buds and leave you craving for more. Prepare to embark on a delicious journey as we unveil the secrets to crafting the perfect chicken stew with dumplings, a dish that will undoubtedly become a staple in your culinary repertoire.

Let's cook with our recipes!

HEARTY CHICKEN STEW WITH DUMPLINGS (COOKING FOR 2)

Hearty Chicken Stew with Dumplings (Cooking for 2) image

♥ 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

Ingredients

2 cups frozen broccoli, carrots and cauliflower (from 1-lb bag)
1 cup cut-up cooked chicken breast
3/4 cup water
1 tablespoon ketchup
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 can (14.5 oz) no-salt-added stewed tomatoes, undrained
1 cup Bisquick Heart Smart® mix
1/3 cup fat-free (skim) milk
1/2 teaspoon parsley flakes
1/8 teaspoon garlic salt

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

Chicken Stew with Dumplings image

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

Ingredients

2-1/2 to 3 pounds bone-in chicken thighs or drumsticks
5 cups water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 pound new potatoes, quartered
3 carrots, cut into 2-inch pieces
2 celery ribs, sliced
1 medium onion, cut into eighths
1 package (10 ounces) frozen peas
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
3/4 cup milk
1/4 cup minced fresh parsley

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

Chicken Stew with Dumplings image

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

Ingredients

1 (3 pound) rotisserie chicken
2 tablespoons butter
1 onion, diced
2 ribs celery, sliced thin
2 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
¾ pound new potatoes, cut into 1/2-inch dice
2 cups frozen mixed vegetables
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
¾ cup milk, or more as needed
2 tablespoons dried dill

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

HEARTY CHICKEN STEW

Hearty Chicken Stew image

Stumbled upon this chicken stew through a little experimentation. It's hot, hearty, and simple. Try serving with biscuits or bread. Tasty stew for the wintertime.

Provided by phxamcook

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h35m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 ½ pounds boneless chicken thighs
3 tablespoons salted butter
2 carrots, chopped
2 stalks celery, chopped
1 small onion, sliced
2 cups sliced mushrooms
3 tablespoons all-purpose flour
3 cups chicken broth, or more to taste
salt and ground black pepper to taste

Steps:

Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.
Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 8.4 g, Cholesterol 88.3 mg, Fat 16.6 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 6.2 g, Sodium 742.8 mg, Sugar 3 g

CHICKEN STEW WITH DUMPLINGS

Chicken Stew With Dumplings image

Thick, hearty dish that's wonderful cold weather comfort food. Recipe calls for cooking chicken for 1 1/2 hours, but I simmered only about 30 minutes. Also, I added peas just before cooking the dumplings. We don't like mushy peas. Posted by Elizabeth Durance on allrecipes.com.

Provided by LonghornMama

Categories Stew

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

2 1/2 lbs chicken thighs or 2 1/2 lbs chicken legs
5 cups water
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3/4 lb new potato, quartered
3 carrots, cut into 2-inch pieces
2 celery ribs, sliced
1 medium onion, cut into eighths
1 (10 ounce) package frozen peas
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 minced fresh parsley

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 688.6, Fat 36.5, SaturatedFat 12.6, Cholesterol 178.7, Sodium 1007, Carbohydrate 47.4, Fiber 5.8, Sugar 5.4, Protein 41.3

CHICKEN STEW WITH DUMPLINGS

Chicken Stew with Dumplings image

Make and share this Chicken Stew with Dumplings recipe from Food.com.

Provided by RecipeNut

Categories Stew

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons vegetable oil
2 cups sliced carrots
1 cup chopped onion
1 large green pepper, sliced
1/2 cup sliced celery
2 (14 ounce) cans reduced-sodium fat-free chicken broth, divided
6 tablespoons all-purpose flour
2 lbs boneless skinless chicken breasts
chicken breast, cut into 1 inch pieces
3 medium unpeeled potatoes, cut into 1 inch pieces
6 ounces mushrooms, halved
3/4 cup frozen peas
1 teaspoon dried basil leaves
3/4 teaspoon dried rosemary
1/4 teaspoon dried tarragon
3/4 teaspoon salt (3/4 to 1 teaspoon)
1/4 teaspoon black pepper
2 cups biscuit mix
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried tarragon
2/3 cup 2% milk

Steps:

Heat oil in 4-quart Dutch oven over medium heat until hot.
Add carrots, onion, green pepper and celery; cook and stir 5 minutes or until onion is tender.
Stir in chicken broth, reserving 1/3 cup; bring to a boil.
Mix reserved 1/3 cup broth and flour; stir into boiling mixture.
Boil, stirring constantly, for 1 minute or until thickened.
Stir chicken, potatoes, mushrooms, peas and herbs into mixture.
Reduce heat to low; simmer, covered, 18 to 20 minutes or until vegetables are almost tender and chicken is no longer pink in center.
Add salt and pepper.
For Herb Dumplings, combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
Spoon dumpling mixture on top of stew in 8 large spoonfuls.
Reduce heat to low.
Cook, uncovered, 10 minutes.
Cover and cook 10 minutes or until biscuits are tender and toothpick inserted in center comes out clean.
Serve in shallow bowls.

Tips for Making Chicken Stew with Dumplings

- Choose the right type of chicken. For the most flavorful stew, use a bone-in, skin-on chicken. The bones and skin will add richness and depth of flavor to the broth. - Brown the chicken before adding it to the stew. This will help to develop the flavor of the chicken and prevent it from becoming dry. - Use a variety of vegetables in your stew. This will add color, flavor, and nutrition to the dish. Some good choices include carrots, celery, onions, potatoes, and peas. - Season the stew well. Use a combination of salt, pepper, garlic, and herbs to create a flavorful broth. - Cook the dumplings until they are cooked through. The dumplings should be light and fluffy, not dense and doughy. - Serve the stew immediately with a side of crusty bread or biscuits.

Conclusion

Chicken stew with dumplings is a classic comfort food that is perfect for a cold winter day. With a few simple tips, you can make a stew that is both delicious and hearty. So next time you're in the mood for something warm and comforting, give this recipe a try.