|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 105g||135%|
|Saturated Fat 30g||152%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chicken stew recipe is topped with easy fluffy drop dumplings for a hearty, satisfying comfort-food offering. The dumplings, cooked on the top of the stewed chicken, become soft and fluffy with a biscuit-like texture. Ground poultry seasoning and some chopped parsley add flavor and color to the dumplings.
Serve this easy and delicious chicken stew with a tossed salad for a satisfying dinner.
For vegans and others who don't consume eggs, an egg-free dumpling recipe with the addition of poultry seasoning and parsley is equally delicious.
Click Play to See These Chicken With Drop Dumplings Come Together
- For the Soup:
- 5 pounds chicken fryer parts (bone-in breast, thighs, legs, and wings)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cups water
- 1 rib celery, diced
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon seasoned salt (such as Lawry's)
- 1/2 teaspoon pepper
- 3 tablespoons all-purpose flour
- For the Dumplings:
- 1 cup (or 4 1/2 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1 tablespoon shortening
- 1 tablespoon minced fresh parsley
- 1 large egg
- 3 tablespoons milk
Note: while there are multiple steps to this recipe, this dumpling dish is broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Chicken Soup
Gather the ingredients.
Melt the butter with the olive oil in a Dutch oven or stockpot over medium heat.
Pat the chicken pieces dry with a paper towel.
Sear chicken pieces in the butter and olive oil mixture until they are just brown on all sides, about 4 to 5 minutes.
Add the water, celery, onion, garlic, thyme, parsley, bay leaf, seasoned salt, and pepper. Cover and bring to a boil; then simmer for 1 to 2 hours, or until the chicken is cooked and tender.
Remove the chicken meat from the bones, chop meat, and return to the pot.
Stir the flour in a small bowl with just enough cold water to make a smooth paste.
Add the flour paste to the hot stew, stirring until thickened over medium heat.
Make the Dumplings
Gather the ingredients.
In a bowl, whisk together the 1 cup of flour, baking powder, poultry seasoning and salt; blend well.
Cut the shortening into the flour mixture using a fork, and add the fresh parsley.
In a separate bowl, whisk together the egg and milk.
Add to the dry mixture and stir with a fork until well blended into a sticky, shaggy dough.
Drop dumplings by teaspoonfuls onto chicken soup. Cover, and steam for 10 minutes, or until dumplings are fluffy and cooked through inside.
- Add 1 teaspoon of fresh snipped chives to the dumplings along with the parsley.
- Try 1/4 teaspoon ground garlic in the dumpling mixture for added flavor.
- Add 1/4 cup finely minced onion to the dumpling mixture.