This chicken stew is one of my most requested meals! It’s a hearty, stick-to-your-ribs old fashioned meal and one of my favorites to enjoy when it’s cold out!
My girls love dumplings in stews and soups but, you can easily omit the dumplings, and substitute for rice or pasta instead. You could also use this as a pot pie filling.
Let’s get started!
First, we are cooking some chicken breast, but you can use chicken thigh as well which will impart a richer flavor. I happen to have chicken breasts in the freezer, so that’s what I am using. Season with salt and pepper, dill and 3 onion seasoning.
Once the chicken is cooked, remove from pot and let cool slightly before chopping.
Toss chopped onion, celery and carrot into the soup pot with salt, pepper and dill. Add a splash of oil or a pat of butter.
Cook until onion is tender.
Add chicken and stir.
Add a sprinkle of flour.
Stir well so the flour has a chance to cook. This will help thicken the stew.
Add chopped potatoes and chicken broth.
Add water until everything is covered.
Place lid on and cook 20 minutes. Add peas and corn. Add milk or cream.
Time for dumplings!! Mix flour, salt, sugar, fresh dill and baking powder together. Crumble in butter. Add milk to form a sticky dough. Drop by spoonfuls onto stew. Cover, cook 15 minutes — no peeking! Remove lid and serve.
Yum! This stew is amazing with fresh bread!
Such a hearty meal on a chilly day!
Chicken Stew & Dumplings
1 onion, chopped
1 to 2 carrots, chopped
1 to 2 celery stalks, diced
Chicken breast tenders or thigh, about 5-6
2 to 3 cups chicken stock
2 cups potatoes, chopped
2 to 3 cups water
1 cup milk or cream
2/3 cup peas
2/3 cup corn
Salt, pepper to taste
1 tsp dill
Cook chicken. Once cooked, remove from pot and chop. Sauté onion, celery and carrot together. Once onion is cooked, add chicken. Stir. Add stock/broth, potatoes and water. I add enough water to cover veggies. Add seasonings. Cook 20 minutes. Once potatoes are cooked, add milk, corn and peas. Stir. Cook 5 minutes while preparing dumpling dough. Drop dumplings by spoonfuls. Cover, cook 15 minutes. Remove lid and serve.
Dumplings
1 cup flour
1/2 tsp salt
2 tsp baking powder
1 tsp granulated sugar
1 tbsp fresh dill
1 tbsp butter
1/2 cup milk or enough to make a dough that can be dropped into the stew
Mix flour, salt, sugar and baking powder together. Crumble in butter. Add milk to form a loose dough. Drop by spoonfuls onto stew. Cover, cook 15 minutes — no peeking! Remove lid and serve.
enjoy from Our City Homestead to yours