Chicken Stew with Parsley Dumplings

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 527.7
  • Total Fat: 12.2 g
  • Cholesterol: 72.1 mg
  • Sodium: 3,953.0 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 56.9 g

View full nutritional breakdown of Chicken Stew with Parsley Dumplings calories by ingredient
Submitted by:


From Food Network From Food Network
Number of Servings: 4


    1 teaspoon vegetable or olive oil
    2 cups chopped onion
    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


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.

Number of Servings: 4

Recipe submitted by SparkPeople user JECKIE.

Rate This Recipe