7 Vegetable Chicken Stew With Dumplings Recipe

Ingredients for 7 Vegetable Chicken Stew With Dumplings

• Boneless Skinless Chicken Breasts
• 2 medium potatoes, peeled and cubed
• 2 large carrots, peeled and chopped
• Onions
• 2 stalks celery, chopped
• Rutabagas
• Sweet Potatoes
• Chicken Stock
• Dried Thyme
• Dried Sage
• 1/2 teaspoon salt
• Black Pepper
• Frozen Peas
• All Purpose Flour
• Fresh Parsley
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1 teaspoon baking powder
• 1/2 cup milk

How to Make 7 Vegetable Chicken Stew With Dumplings

1. 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.
2. Add the chopped onion, carrots, celery, and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
3. Stir in the garlic, green beans, peas, and corn. Cook for another 2 minutes.
4. 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.
5. 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.
6. 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.
7. If using, add sliced mushrooms with the other vegetables in step 3.
8. Serve hot, garnished with fresh parsley (optional).