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Suzanne's Chicken Stew and Dumplings

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Suzanne's Chicken Stew and Dumplings


(Public for All)

Chicken and Dumplings from scratch. Read through the recipe carefully before starting. It takes time, but is perfect for a Saturday or Sunday. Makes the house smell wonderful:)


  • -----Stock:
  • 4 bone in chicken breasts or 1 whole stewing chicken cut up
  • 2 stalks celery with tops
  • 1 carrot, chopped coarse
  • 1 large onion in chunks
  • -------------------------------
  • -------Chicken stew
  • 1 can chicken broth (cambells)
  • 1 t Spice Island poultry seasoning
  • 1 medium onion, chopped fine
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • Pepper and salt to taste
  • ---------------------------------
  • Roux
  • 4 T flour mixed with 5 T melted butter mixed to a paste
  • -or-
  • 4 to 5 T flour mixed with 1 1/4 cup cold water mixed to a paste
  • ---------------------------------
  • Dumplings
  • 2 C flour
  • 4t baking powder
  • 1 t salt
  • 4 T oil
  • 1/2 cup milk (non skim works better)


<p>Place chicken in stock pot with 2 quarts of water Add remaining stock ingredients (celery with tops, carrot, onion) Cook over low or medium heat 30 to 40 minutes until chicken is done Skim and discard foam Remove chicken and de-bone meat Place meat in fridge Strain stock and place strained stock in clean stock pot Compost (mom would say discard) bones and veggies</p> <p>To the stock add chicken broth, poultry seasoning, onion, celery, carrots, salt and pepper Cook over medium heat 30 minutes</p> <p>Mix up dumplings: Mix dry dumpling ingredients Add milk and oil and mix until blended Let rest 5 minutes while you complete the following steps:</p> <p>Add to stew chicken from fridge Bring to boil Quickly stir roux into boiling stock stirring constantly Drop dumplings on top of stew Cover and cook over low heat 25 minutes Don't peek - dumplings are cooked by the steam</p> <p>Remove dumplings from stew and place in separate bowl. Serve</p>

Recipe is courtesy of: Suzanne VanTiem






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