Chicken Stew and Dumplings

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 Serves: 4


  • 1 large potato, peeled and chopped
  • 3 carrots, peeled and cut into ½”
  • 3-5 cloves whole garlic
  • 1 cup of mushrooms, quartered
  • 1 parsnip, peeled and cut into chunks
  • 1 turnip, peeled and cut into chunks
  • 1 large onion, cut into chunks
  • 2 stalks celery, cut into chunks
  • 1 -14-ounce container ready to serve chicken broth
  • ½ - 1 cup water (optional, depends on how thick you want stew)
  • 6-8 sprigs of thyme 
  • 2 pounds boneless, skinless, chicken thighs, cut into 2-inch pieces

Dumpling Mix

  • 2 cups flour
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup of milk or water (I used rice milk)


Put the sliced chicken in the pot and sprinkle a little salt. Add the broth. Cook on medium heat for 2-3 hours. After 2 hours, check to see if you need to add a little water. Taste and add salt if needed.

Sift together the flour, baking soda and salt in a medium bowl. Add the milk or water. Mix until doughy. When soup comes to a boil, drop the dumpling mix with a spoon and cover. Cook for 15 minutes. DO NOT LIFT TO LID TO CHECK BEFORE 15 MINUTES.

Add a little baby spinach. Stir until wilted. Enjoy!

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