Quick and Easy Chicken Stew with Drop Dumplings


Rotisserie chicken 1 , cooked
Water 8 Cup (128 tbs)
Butter 4 Tablespoon
Flour 4 Tablespoon
Carrot 1 Cup (16 tbs) , diced
Celery 1/2 Cup (8 tbs) , diced
Dried thyme 1 Teaspoon
Frozen peas 6 Ounce
Parsley 2 Tablespoon , finely chopped
Salt and pepper To Taste
For drop dumplings
Flour 1 Cup (16 tbs)
Baking powder 1 Tablespoon
Parsley 1 Tablespoon
Salt 1/2 Teaspoon
Milk 1/2 Cup (8 tbs)
Peanut oil/Oil 2 Tablespoon



1. Shred the chicken and take out the bones and skin. Set aside the chicken.


2. In a pan add in the water chicken bones and skin bring to boil and simmer on low for 30 minutes.

3. In another pot add in the butter, carrot and celery. Sauté for few minutes.

4. Add in the flour and brown for few minutes.

5. Stir in thyme and in chicken stock. Stir well.

6. Season with salt and pepper. Cook for 10 minutes on low heat.

7. Remove the scum from the stew.

8. Add in the chicken and peas. Simmer for 5 minutes on low heat.

9. Add in the parsley and mix well.

10. For Drop Dumplings – In a medium bowl add in flour and baking powder, mix well with a spoon.

11. Add in parsley, peanut oil and gradually add the milk. Mix with the spoon.

12. Drop the dumplings into the stew with spoon. Cover the pot and simmer for additional 7 minutes.


13. Garnish Chicken Stew with Drop Dumplings with parsley and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 453Calories from Fat 256

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 436 mg18.17%

Total Carbohydrates 24 g8%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet