Chicken Stew Ole With Corn Dumplings Recipe

Name: Chicken Stew Ole With Corn Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (14 ounce) cans Swanson chicken broth; 1 1/2 lbs skinless chicken thighs; 1 cup diced celery; 1 cup diced onion; 1 teaspoon salt; 1 teaspoon garlic powder; 1/2 teaspoon pepper; 2 cups chopped potatoes; 1 cup sliced carrot; 1 cup whole kernel corn; 1 (8 ounce) can tomato sauce; 1 cup medium salsa; 1 (4 ounce) can Ortega green chilies; 1/4 cup flour; 1/2 cup cold water; Ingredients for corn dumplings; 1 cup flour; 1/2 cup cornmeal; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 large egg; 1/2 cup milk; 2 tablespoons melted butter; 1 cup whole kernel corn

Servings: persons

3 (14 ounce) cans Swanson chicken broth
1 1/2 lbs skinless chicken thighs
1 cup diced celery
1 cup diced onion
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups chopped potatoes
1 cup sliced carrot
1 cup whole kernel corn
1 (8 ounce) can tomato sauce
1 cup medium salsa
1 (4 ounce) can Ortega green chilies
1/4 cup flour
1/2 cup cold water
Ingredients for corn dumplings
1 cup flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 tablespoons melted butter
1 cup whole kernel corn

1
Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
2
Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
3
Remove the chicken with a slotted spoon. Let
4
the chicken cool.
5
Add potatoes, carrots, corn, tomato sauce, salsa, and the undrained chilies to the pan. Cover and cook 20 minutes or until the vegetables are almost tender.
6
Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
7
Cut the chicken into bite-sized pieces, add to the stew.
8
Now mix all the corn dumpling ingredients
9
together,in a bowl.
10
Drop dumpling batter a tablespoon at a time on top of the stew in pan. Cover and cook 20 minutes, until dumplings are cooked through.

954

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 3 (14 ounce) cans Swanson chicken broth, 1 1/2 lbs skinless chicken thighs, 1 cup diced celery, 1 cup diced onion, and more.

Yes, Chicken Stew Ole With Corn Dumplings 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.

That's it — enjoy your meal!

Chicken Stew Ole With Corn Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions