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Chicken Stew with Dumplings

Chicken Stew with Dumplings

Cost $20, save $15

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Main Ingredients

    • 🍗 1 (3 pound) rotisserie chicken
    • 🧈 2 tablespoons butter
    • 🧅 1 onion, diced
    • 2 ribs celery, sliced thin
    • 2 (14.5 ounce) cans chicken broth
    • 🥔 ¾ pound new potatoes, cut into 1/2-inch dice
    • 2 cups frozen mixed vegetables
    • 🧂 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon dried basil
    • ¼ teaspoon dried thyme

  • Dumplings

    • 1 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • 🧂 ½ teaspoon salt
    • 🧈 3 tablespoons cold butter, cubed
    • 🥛 ¾ cup milk, or more as needed
    • 2 tablespoons dried dill

STEPS

1

Debone rotisserie chicken; cut meat into chunks or shred. Set aside.

2

Melt butter in a large Dutch oven over medium heat; cook and stir onion and celery in hot butter until soft, about 10 minutes.

3

Sprinkle in flour and whisk continuously to make a thick roux, about 2 minutes.

4

Slowly pour in broth, whisking to remove any lumps. Add potatoes, frozen vegetables, salt, black pepper, basil, and thyme.

5

Cover and cook over medium heat until vegetables are tender, about 15 to 20 minutes. Stir in chicken meat and continue to simmer.

6

Combine flour, baking powder, and salt in a large bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in milk and dill until dough comes together.

7

Drop rounded tablespoonfuls of dough into simmering stew. Cook, uncovered, for 10 minutes.

8

Cover and cook until dumplings are tender, about 8 to 10 minutes more.

NUTRIENTS

Per 1 serving

🔥

464

Calories

  • 30
    Protein
  • 38
    Carbs
  • 21
    Fats

💡 Use fresh herbs to enhance flavor if available.Substitute rotisserie chicken with freshly cooked chicken to control seasoning.For fluffier dumplings, avoid overmixing the dough.Pair with a light salad for a balanced meal.