Chicken Vegetable Stew with Dumplings Recipe


Cooking Time30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Broiler fryer chicken3 Pound, cut up (2 In Number)
 Water4 Cup (64 tbs)
 Celery3 , chopped to make 1 1/2 cups
 Carrots3 Medium, chopped to make 1 1/2 cups
 Onions3 Medium, chopped to make 1 1/2 cups
 Salt1 Tablespoon
 Dried thyme1 1⁄2 Teaspoon, crushed
 Pepper1⁄4 Teaspoon
 Cold water1 Cup (16 tbs)
 All-purpose flour1⁄2 Cup (8 tbs)
 Frozen peas10 Ounce (1 Package)
 Canned mushroom stems and pieces4 Ounce (1 Can)
 Herb dumplings1 Cup (16 tbs) (For Serving)
 Parsley2 Tablespoon, snipped

Nutrition Facts

Serving size

Calories 1167 Calories from Fat 481

% Daily Value*

Total Fat 53 g82%

Saturated Fat 14.9 g74.4%

Trans Fat 0 g

Cholesterol 255.1 mg85%

Sodium 1934.2 mg80.6%

Total Carbohydrates 89 g29.6%

Dietary Fiber 11.3 g45.3%

Sugars 15.1 g

Protein 80 g159.1%

Vitamin A 208.4% Vitamin C 73.6%

Calcium 16.6% Iron 51.4%

*Based on a 2000 Calorie diet


1. In a saucepan place chicken pieces, 4 cups water, celery, carrots, onions, salt, thyme, and pepper; bring it to boil.
2. Reduce heat; cover and simmer for about 45 minutes or till chicken is nearly tender; skim off the fat.
3. Blend in 1-cup cold water, peas, un-drained mushrooms and the flour into chicken the mixture.
4. Cook, stirring gently, till the mixture is thick and bubbly.
5. Drop Herb Dumpling dough from tablespoon atop bubbling stew; cover and simmer for about 15 minutes more but do not lift the cover.

6. Arrange the Chicken Vegetable Stew with Dumplings into individual bowls.
7. Sprinkle chicken and dumplings with the snipped parsley and serve hot.