7 Vegetable Chicken Stew with Dumplings
Warm, hearty, and packed with flavor, this 7 Vegetable Chicken Stew with Dumplings is the ultimate comfort food to nourish your body and soul. Tender, seared chicken thighs simmer alongside a vibrant medley of seven garden-fresh vegetables—carrots, celery, potatoes, zucchini, red bell pepper, green beans, and onions—infused with aromatic herbs like thyme and bay leaves in a rich, flavorful chicken stock. Crowned with fluffy, homemade dumplings, this one-pot dish is the perfect balance of rustic textures and cozy indulgence. Ready in just 85 minutes, it’s not only a wholesome dinner option for busy weeknights but also an impressive centerpiece for family gatherings. Serve it piping hot, garnished with fresh parsley, and watch it disappear in no time!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large yellow onion (chopped)
- 3 medium carrots (chopped)
- 3 stalks celery stalks (chopped)
- 2 medium russet potato (peeled and diced)
- 1 medium zucchini (chopped)
- 1 large red bell pepper (chopped)
- 1 cup green beans (trimmed to 1-inch pieces)
- 14.5 ounces canned diced tomatoes (with juice)
- 6 cups chicken stock
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt (for dumplings)
- 4 tablespoons unsalted butter (cut into small cubes)
- 0.75 cups whole milk
Instructions
Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Add them to the pot and sear on both sides until golden brown, about 4 minutes per side. Remove the chicken and set it aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5 minutes until the vegetables are softened and lightly browned.
Add the potatoes, zucchini, red bell pepper, and green beans to the pot. Stir well to combine.
Pour in the canned diced tomatoes (with juice) and chicken stock, and stir in the bay leaves and dried thyme.
Return the seared chicken thighs to the pot, bring the stew to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 25 minutes, stirring occasionally.
While the stew simmers, prepare the dumpling dough. In a mixing bowl, combine the all-purpose flour, baking powder, and 0.5 teaspoons of salt. Mix in the butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Add the milk to the flour mixture and stir just until a soft dough forms. Do not overmix.
After the stew has simmered for 25 minutes, remove the chicken thighs. Shred the chicken using two forks and return it to the pot.
Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. You should have around 12 small dumplings.
Cover the pot and cook for another 15 minutes, ensuring that the dumplings are cooked through and fluffy.
Remove the bay leaves, sprinkle the stew with chopped parsley, and serve warm.
Nutrition Facts
Calories |
3610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 6475 mg | 282% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 56.3 g | ||
| Protein | 300.7 g | 601% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 808 mg | 62% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 6479 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
