Stew for the Storm

From Expert Chef Erin Dow, this classic chicken stew is designed to give you a thick, creamy stew with minimal salt and fat. Whole-grain herbed dumplings finish off the dish for a meal that’s comforting and warming in the midst of flu season.

Chicken Stew with Herbed Drop Dumplings

Chicken Stew with Dumplings

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Nothing says home like a simmering pot of chicken stew. Fluffy herbed dumplings soak up a scrumptious broth that draws its flavor from a classic mirepoix. Use your food processor to make the fine dicing go faster. Tender chicken, perfect potatoes, and sweet peas give this stew a luscious appeal that will make it a family favorite for warming up for many winters to come.

Servings: 8 (403 G)

Prep Time: 20 min.

Cook Time: 40 min.

Ingredients

Chicken Stew:

  • ½ cup diced onion
  • ½ cup diced celery
  • ½ cup diced carrots
  • 3 Tbsp. olive oil
  • 1 bay leaf
  • 1 tsp. rosemary
  • ½ tsp. thyme
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 4 Tbsp. all purpose flour
  • 4 cups low-sodium chicken broth
  • 4 medium red potatoes, skin on, ½” thick cube
  • 1½ cups frozen peas
  • 3 cups cooked chicken breast, diced

Herbed Drop Dumplings:

  • 1½ cups flour
  • ½ cup whole wheat flour
  • 4 tsp. baking powder
  • ¼ tsp. salt
  • ⅛ tsp. thyme leaves
  • 1 cup skim milk

Directions

  1. In a large pot, over medium-high heat, saute the onion, celery, and carrots in olive oil until softened but not browned (5 minutes).
  2. Add in the bay leaf, rosemary, thyme, salt, and pepper. Stir until fragrant (1 minute).
  3. Sprinkle flour over the vegetable mixture, stir to combine. (1 minute).
  4. Whisk in the chicken broth and bring to a boil. Add the potatoes and peas, then reduce the heat to medium-low and simmer, stirring occasionally, until potatoes are cooked through (20 minutes).
  5. While potatoes are cooking, make your dumplings in a medium sized bowl. Start by sifting together the flours, baking powder, salt, and thyme. Add the milk and stir with a fork until just combined. Set aside.
  6. Bring the stew to a boil, stir in the chicken, and drop in the dumplings, by tablespoon. Cover, reduce heat to medium, and cook until a toothpick inserted into the center of the dumplings comes out clean (10-15 minutes).