7 Vegetable Chicken Stew With Dumplings Recipe

Name: 7 Vegetable Chicken Stew With Dumplings
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 1 lb boneless skinless chicken breasts; 2 potatoes, peeled and chopped; 2 carrots, peeled and chopped; 1 large onion, chopped; 2 celery stalks, chopped; 1 rutabaga, peeled and chopped; 1 sweet potato, peeled and chopped; 4 cups chicken broth; 1 tsp dried thyme; 1/2 tsp dried sage; 1 tsp salt; 1/4 tsp black pepper; 1 cup frozen peas; 1 1/2 cups all-purpose flour; 1/4 cup fresh parsley, chopped; 1/4 cup cold butter; 2 tsp baking powder; 1/2 cup milk; 1 tbsp olive oil; 1 (14.5 ounce) can diced tomatoes; 2 cloves garlic, minced; 1 cup frozen green beans; 1 cup frozen corn; 1 cup sliced mushrooms

Warm up on a chilly evening with this hearty 7 Vegetable Chicken Stew! Tender chicken, seven colorful vegetables (plus optional mushrooms for an 8-veg upgrade!), and fluffy dumplings combine in this comforting and flavorful recipe. Perfect for a weeknight dinner or a cozy weekend meal. This easy-to-follow recipe uses readily available ingredients and yields a delicious, satisfying stew the whole family will love.

Prep Time 20 mins

Cook Time 60 mins

Calories 789.1 kcal

Protein 132g

Rating 4.5 (26 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 7 Vegetable Chicken Stew With Dumplings

1 lb boneless skinless chicken breasts
2 potatoes, peeled and chopped
2 carrots, peeled and chopped
1 large onion, chopped
2 celery stalks, chopped
1 rutabaga, peeled and chopped
1 sweet potato, peeled and chopped
4 cups chicken broth
1 tsp dried thyme
1/2 tsp dried sage
1 tsp salt
1/4 tsp black pepper
1 cup frozen peas
1 1/2 cups all-purpose flour
1/4 cup fresh parsley, chopped
1/4 cup cold butter
2 tsp baking powder
1/2 cup milk
1 tbsp olive oil
1 (14.5 ounce) can diced tomatoes
2 cloves garlic, minced
1 cup frozen green beans
1 cup frozen corn
1 cup sliced mushrooms

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How to Make 7 Vegetable Chicken Stew With Dumplings

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped chicken and cook until browned on all sides.
Add the chopped onion, carrots, celery, and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
Stir in the garlic, green beans, peas, and corn. Cook for another 2 minutes.
Pour in the chicken broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
While the stew simmers, prepare the dumplings: In a medium bowl, whisk together the flour, baking powder, salt, and butter until the mixture resembles coarse crumbs. Gradually add the milk, mixing until just combined. Do not overmix.
Once the stew is cooked, gently drop spoonfuls of the dumpling batter onto the surface of the stew. Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy.
If using, add sliced mushrooms with the other vegetables in step 3.
Serve hot, garnished with fresh parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

57 g

Sugar

64g

Fat

32g

Carbs

30g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry Vegetables Canadian Easy Beginner Cook Dinner Party Kid Friendly Stews Chicken Food Processor Blender Stove Top Dietary One Dish Meal Comfort Food Inexpensive Meat Chicken Breasts Taste Mood Equipment Small Appliance