Chicken and Dumpling Stew Recipe

Name: Chicken and Dumpling Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts chicken stock (I use homemade-not sure of the canned conversion amount); 1 lb red potatoes; 1 lb carrot; 2 stalks celery; 1 cup shredded chicken (I often don't use any); 2 tablespoons cornstarch, mixed in cold water; ½ teaspoon baking soda; ½ teaspoon salt; 3 teaspoons shortening; ¾ cup buttermilk (you can mix 1 t vinegar and 1 c milk if you don't have butter milk); 1 teaspoon parsley

Servings: persons

4 quarts chicken stock (I use homemade-not sure of the canned conversion amount)
1 lb red potatoes
1 lb carrot
2 stalks celery
1 cup shredded chicken (I often don't use any)
2 tablespoons cornstarch, mixed in cold water
½ teaspoon baking soda
½ teaspoon salt
3 teaspoons shortening
¾ cup buttermilk (you can mix 1 t vinegar and 1 c milk if you don't have butter milk)
1 teaspoon parsley

1
Cut the carrots, celery and potatoes up any way you like, as long as they end up in bite-sized pieces.
2
Add the stock, along with the vegetables and chicken to a large pot.
3
Put over low heat for 2 hours.
4
(This can be shortened to 1 hour, but will sacrifice some flavor.
5
).
6
Ten minutes before you want to serve, turn up the heat to medium-high and make the dumplings: cut the shortening into the flour until the lumps of shortening are pea-sized or smaller.
7
Sprinkle in the buttermilk; mix with a fork until the flour holds together.
8
Form into a ball and pinch pieces of dough off and drop into the stew.
9
Cook for approximately 5 minutes, or until all the dough pieces float to the surface.
10
Add the cornstarch-and-water mixture and stir until thickened.
11
Serve!
12
Note: if you're planning on saving this for leftovers, either use less cornstarch or none at all-it will congeal in the fridge and not liquefy again.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 quarts chicken stock (I use homemade-not sure of the canned conversion amount), 1 lb red potatoes, 1 lb carrot, 2 stalks celery, and more.

Yes, Chicken and Dumpling Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Dumpling Stew

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