Ingredients
- 1 teaspoon vegetable or olive oil
- 2 cups chopped onions
- 1 cup sliced carrots
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups
- 2 cups sliced mushrooms
- 1 cup frozen peas
- 1/2 teaspoon salt, divided
- 8 cups reduced-sodium chicken broth
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons chopped fresh parsley leaves
- 1/4 teaspoon pepper
- 1/2 cup buttermilk
- 1 tablespoon olive oil
Directions
In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By jimrpierce_12378555
Seattle, 87
on September 22, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The ratio of stock to vegetables and meat make this a dumpling soup and not a stew. I found the seasoning suggested in this recipe to be way off mark, being quite bland. This would be a good recipe for someone on a bland heart disease diet, but for people with lively taste buds it just will not do!
To thicken this recipe up, I added twice the amount of vegetables and chicken and made a roux.
Other things I did was increased seasoning. Added lemon zest to the stew. Increased the amount of parsley used in dumplings, added parsley to the stew. Added finely chopped fresh rosemary, salt, pepper, and a squeeze of fresh lemon to the dumplings.
Alton Brown offers a solid Chicken stock recipe on this site. If you use two whole chickens (debone them and discard the skin you can use their carcasses to make your own stock for this recipe and you will have enough chicken to make this recipe better.
By carriemarks33_7...
st. louis, MO
on September 08, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Everyone should have this recipe in their reperatoire. This is so easy, so fun to watch the dumplings plump up, and so tasty. I have three young kids and they all ate it. I logged into the site tonight to email this recipe to a neighbor who stopped by just as I took the lid off at the end to discover the puffed-up dumplings and said she wanted to make it tomorrow. Enjoy!
By sallya19_5661392
midfield, AL
on August 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Thank you Robin for your show. I learn a lot from you..People that work can really find a way to prepare ahead meals.Thanks we loved the recipe
Read all 4 reviews