Photo of Hearty chicken stew with parsley dumplings by WW

Hearty chicken stew with parsley dumplings

9
5
5
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
6
Difficulty
Easy
Tender dumplings floating in an herbed chicken-and-vegetable stew is old-fashioned comfort food at its very best. The herb-flecked dumplings boil in homemade chicken stock until they’ve puffed up, soaking up the flavors of the chicken and vegetables. Two important dumpling-making tips: First, mix up the batter just before you’re ready to drop the dumplings so they’ll cook up properly. Second, once you turn the dumplings and cover the pot, don’t peek while they finish cooking. The dumplings need to gently steam in the simmering stew to become light and fluffy. Gather friends and family around the table to enjoy this steamy one-pot supper on a frosty fall or winter evening.

Ingredients

Canola oil

1 Tbsp

Uncooked onion(s)

1 large, coarsely chopped

Garlic clove(s)

4 medium clove(s), minced

Uncooked celery

3 rib(s), medium, cut into 1 1/2-inch lengths

Uncooked carrot(s)

4 medium, cut into 1 1/2-inch lengths

Canned chicken broth

4 cup(s)

Fresh thyme

2 sprig(s)

Table salt

¾ tsp, divided

Black pepper

¼ tsp

Uncooked skinless chicken breast with bone

3 pound(s), 6 (1/2-pound bone-in chicken breasts)

Egg(s)

1 large egg(s)

Fat free skim milk

cup(s)

All-purpose flour

2 cup(s)

Baking powder

1½ tsp

Fresh parsley

1 Tbsp, chopped fresh

Instructions

  1. Heat oil in Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in celery, carrots, broth, thyme, 1/4 teaspoon salt, and pepper. Add chicken and bring to boil, skimming off any foam that rises to surface. Reduce heat and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to plate and let cool. Separate meat from bones; discard bones.
  2. To make dumplings, whisk together egg and milk in medium bowl until frothy. Whisk in 1 cup flour, the baking powder, and remaining 1/2 teaspoon salt. Add remaining 1 cup flour and the parsley, stirring until it forms thick batter.
  3. Return broth to simmer over medium-high heat. Reduce heat to medium. Drop batter by heaping 1/4 cupfuls into broth, making total of 6 dumplings, and cook 7 minutes; carefully turn dumplings over. Cook, covered, until dumplings are light and fluffy, about 7 minutes longer.
  4. Return chicken to pot and cook until heated through, about 3 minutes longer.
  5. Divide chicken, dumplings, sauce, and vegetables evenly among 6 large shallow bowls.
  6. Serving size: 1/6 of chicken and vegetables with sauce and 1 dumpling