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Country Chicken Stew With Dumplings

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  Olive oil/Vegetable oil 1 Tablespoon
  Chicken 3 1⁄2 Pound, cut into serving pieces (1 Whole, With / Without Skin)
  Carrots 4 Large, cut into 2 inch pieces
  Celery ribs 3 , cut into 1 inch pieces
  Onion 1 Large, cut into 1 inch wedges
  Savory herb with garlic soup mix 1 1⁄4 Ounce (1 Envelope Lipton Recipe Secrets)
  Water 1 1⁄2 Cup (24 tbs)
  Apple juice 1⁄2 Cup (8 tbs)

In 6-quart Dutch oven or heavy saucepot, heat oil over medium-high heat and brown 1/2 of the chicken; remove and set aside.
Repeat with remaining chicken.
Return chicken to Dutch oven.
Stir in carrots, celery, onion and savory herb with garlic soup mix blended with water and apple juice.
Bring to a boil over high heat.
Reduce heat to low and simmer covered 25 minutes or until chicken is done and vegetables are tender.
Meanwhile, prepare Parsley Dumplings.
Drop 12 rounded tablespoonfuls of batter into simmering broth around chicken.
Continue simmering covered 10 minutes or until toothpick inserted in center of dumpling comes out clean.
Season stew, if desired, with salt and pepper.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3488 Calories from Fat 1729

% Daily Value*

Total Fat 192 g295.4%

Saturated Fat 52.5 g262.7%

Trans Fat 0 g

Cholesterol 1063.7 mg354.6%

Sodium 3798.3 mg158.3%

Total Carbohydrates 96 g31.9%

Dietary Fiber 15.3 g61.2%

Sugars 44.7 g

Protein 329 g657.4%

Vitamin A 1004.5% Vitamin C 73%

Calcium 39% Iron 81.6%

*Based on a 2000 Calorie diet

Country Chicken Stew With Dumplings Recipe