Chicken Dumplings or Easy Chicken Stew Minus the Dumpli
Warm and comforting, "Chicken Dumplings or Easy Chicken Stew Minus the Dumpli" is a hearty one-pot recipe that captures the essence of a classic chicken and dumplings dish—sans the dumplings! Packed with tender shredded chicken, vibrant vegetables like carrots, celery, and peas, and soft, hearty potatoes, this stew is brimming with flavor from aromatic herbs like thyme and parsley. A simple roux made with butter and flour gives the broth a velvety texture, perfectly balancing the wholesome ingredients. With just 20 minutes of prep and 40 minutes of low and slow cooking, this satisfying meal is perfect for busy weeknights or cozy dinners. Serve with crusty bread for an irresistible, home-cooked feast!
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Recipe Information
Ingredients
- 1 pound Chicken breasts or thighs (boneless, skinless)
- 3 medium, sliced into rounds Carrots
- 3 medium, chopped Celery stalks
- 1 medium, diced Yellow onion
- 2 medium, peeled and diced Russet potatoes
- 1 cup Frozen peas
- 4 cups Chicken broth
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cloves, minced Garlic
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken with a pinch of salt and pepper, then add to the pot. Cook for 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
Add the butter to the pot. Once melted, stir in the onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for another 1-2 minutes to remove the raw taste of the flour.
Slowly pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer.
Add the potatoes, thyme, and parsley to the pot, along with a pinch more salt and pepper. Return the chicken (and any juices) to the pot.
Cover and cook on low heat for 20-25 minutes, or until the chicken is fully cooked and the potatoes are tender.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust seasoning as needed. Serve the stew warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 5828 mg | 253% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 42.4 g | ||
| Protein | 182.9 g | 366% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 631 mg | 49% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7027 mg | 150% | |
*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.
