Chicken Stew with Parsley Dumplings Recipe

Name: Chicken Stew with Parsley Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable or olive oil; 2 cups chopped onion; 1 cup sliced carrots; 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups; 2 cups sliced mushrooms; 1 cup frozen peas; 1/2 teaspoon salt, divided; 8 cups reduced-sodium chicken broth; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 tablespoons chopped fresh parsley leaves; 1/4 teaspoon pepper; 1/2 cup buttermilk; 1 tablespoon olive oil

Servings: persons

1 teaspoon vegetable or olive oil
2 cups chopped onion
1 cup sliced carrots
1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced-sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil

1
In a large stock pot or Dutch oven over medium high heat, add the oil.
2
Add the onions and carrots and saute for 1 minute.
3
Add the chicken and cook just until the chicken starts to brown, but is not cooked through.
4
Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine.
5
Add the chicken broth and set pan over high heat.
6
Bring to a boil.
7
Let simmer 10 minutes.
8
Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper.
9
Add buttermilk and oil and stir with a fork until mixture comes together.
10
Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid.
11
Cover pan and cook 5 minutes (no peeking!
12
), until dumplings are puffed up and cooked through.

1488

kcal

Calories

Fat

Carbs

196

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 15 ingredients. The key ingredients include: 1 teaspoon vegetable or olive oil, 2 cups chopped onion, 1 cup sliced carrots, 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups, and more.

Yes, Chicken Stew with Parsley 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 with Parsley Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions