Yosemite Chicken Stew & Dumplings

3.9 of 5 (48)
editors choice
Nutritional Info
  • Amount Per Serving
  • Calories: 300.3
  • Total Fat: 4.5 g
  • Cholesterol: 42.5 mg
  • Sodium: 351.3 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 23.6 g

View full nutritional breakdown of Yosemite Chicken Stew & Dumplings calories by ingredient

This is a SparkPeople.com Recipe (what's this)


Skinless chicken is the basis of this delicious stew with cornmeal dumplings made with low-fat milk. Skinless chicken is the basis of this delicious stew with cornmeal dumplings made with low-fat milk.


    • 1 lb. skinless, boneless chicken meat, cut into 1" cubes
    • 1/2 cup onion, coarsely chopped
    • 1 medium carrot, peeled and thinly sliced
    • 1 stalk celery, thinly sliced
    • 1/4 teaspoon salt
    • black pepper to taste
    • 1 pinch ground cloves
    • 1 bay leaf
    • 3 cup water
    • 1 teaspoon cornstarch
    • 1 teaspoon dried basil
    • 1 package frozen peas
    • For the cornmeal dumplings
    • 1 cup yellow cornmeal
    • 3/4 cup sifted whole wheat flour
    • 2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup low-fat (1%) milk
    • 1 tablespoon olive oil


For the stew:

1. Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender.

2. Remove chicken and vegetables from broth. Strain broth.

3. Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.

4. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.

5. Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.

6. Add basil, peas, and reserved vegetables to sauce; stir to combine.

7. Add chicken and heat slowly to boiling while preparing cornmeal dumplings.

For the dumplings:

1. Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.

2. Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.

3. Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam about 20 minutes.

Yield: 6 servings--Serving size: 1-1/4 cup stew with 2 dumplings

TAGS:  Poultry |

Member Ratings For This Recipe

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    3 of 3 people found this review helpful
    Just to start let me say that I LOVE chicken soup in any form. I substituted low fat, reduced sodium chicken stock for 1/2 the water, 2 bay leaves instead of one, a package of frozen mixed veggies instead of peas, and made Heart Healthy Bisquick dumplings. I LOVED THIS!!! - 6/5/08

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    2 of 3 people found this review helpful
    Can't wait to give this a try! My husband doesn't like peas, so will subsitute with corn, and add in the calories for that instead....haven't made Dumplings ...so hoping I don't have a problem making them. Thanks! - 5/30/09

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    2 of 2 people found this review helpful
    This was simply delicious. I was actually looking for a chicken and dumpling recipe, but this was even better. - 4/20/09

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    2 of 2 people found this review helpful
    Made it tonight for supper...great taste, I wish I would have read the reviews to know to cut back on the dumplings. I will add more chicken broth next time as there was little 'gravy'. Thanks for sharing ! - 11/30/08

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    1 of 1 people found this review helpful
    IT was very bland. Definately needed more flavor. It wouldn't thicken so I ended up adding double the starch to thicken it up more. Still it was pretty watery. Too many dumplings isn't bad, but the cornmeal dumplings just didn't mesh well with this recipie even though I love cornbread! - 11/2/09