Best Chicken And Dumpling Stew Recipes

CHICKEN THIGH AND DUMPLING STEW

Steps:

• In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
• Meanwhile, in a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.
• Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken, and 1 tablespoon reserved bacon grease. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper.
• Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.

HEARTY CHICKEN AND DUMPLING STEW

Steps:

• Rinse the barley under cold water until the water runs clear; drain. Pour boiling water over the beans, drain and remove skins. Heat the oil in a large saucepan, add the chicken in batches, cook until well browned all over - this is important to achieve color and flavor. Add the leeks, garlic, celery, carrots and zucchini, cook, stirring, until leeks are soft. Add the chicken stock and tomato paste, bring to a boil. Add the barley and simmer, covered, for 20 minutes. Return the chicken to the pan with the beans. FOR THE DUMPLINGS: Combine the dry ingredients in a bowl, stir in the cheese and butter and mix well. Add enough of the water to form a soft dough. Drop level tablespoons of dumpling mixture into the simmering soup, cover and simmer for about 15 minutes, or until the dumplings, are cooked through and the barley is tender. Stir in the herbs, season to taste with salt and pepper, serve immediately. The soup can be prepared a day ahead, however, the barley will thicken the soup overnight. The dumplings are best made just before serving as they will thicken soup also.

CHICKEN AND DUMPLING STEW

Steps:

• 1. Brown the chicken in the olive oil in an 8 quart or larger stock pot. The wider the opening is on your pot, the better, so you have more surface area to make the dumplings. Add the onion and garlic and sauté until the onion is translucent. Add the carrots and celery and, optionally, the bell pepper. Sauté until slightly softened. 2. Add chicken stock until the ingredients are covered plus room enough to float the dumplings. Bring to a simmer until the vegetables are softened. Add the peas and the optional corn and edamame. Add the parsley and season with salt and pepper to taste. 3. Meanwhile, measure the flour, baking powder, salt, pepper, and herbs into a mixing bowl. Cut the butter into the flour with a pastry cutter or your fingers until the butter is in very small pieces. Add milk to the mixture slowly until the dough is thick and sticky like biscuit dough. 4. Bring the soup to a boil. Drop the dumpling mixture into the soup by the spoonful. Reduce the soup to a simmer. Using a spoon, gently push the dumplings down into the liquid and flip them over so that the tops get thoroughly cooked through. Simmer until you can break open a dumpling and it is thick, but not doughy in the middle. Serve hot. Note: This stew can also be made to be vegetarian. Dice and brown one package of extra firm tofu in a non-stick pan to replace the chicken. Replace the chicken stock with vegetable stock. The tofu should be added to the stew just before the dumplings so it doesn't break apart.