Print Options:

Stewed Chicken with Dumplings

Yields7 ServingsTotal Time1 hr 10 mins

Here’s a family-favorite that’s ideal for a relaxing winter evening, with juicy, melt-in-your-mouth chicken and light, fluffy dumplings.

Ingredients
 For the Broth:
 3 tbsp vegetable oil
 2 lbs bone-in chicken pieces
 6 cups water
 1 cup onions, sliced
 1 celery stalk, cut in half, quartered
 2 tsp salt
 1 bay leaves
 0.75 tsp dried thyme leaves
 0.25 tsp freshly ground black pepper
 For the Noodles:
 6 oz Creamette® Dumpling Egg Noodles
 2 cups carrot, sliced
 1 cup celery, sliced
 3 tbsp all purpose flour
 3 tsp water
Cooking Directions
1

For the Broth:

2

 In heavy 5-quart saucepan over medium heat, heat oil; brown chicken. Drain off fat.

3

 Add water, onion, celery, salt, bay leaf, thyme and pepper; heat to boiling. Reduce heat; simmer, covered, 40 minutes or until chicken is tender.

4

 Remove chicken; discard chicken skin and bones, celery stalk, and bay leaf. Cut chicken into bite-sized pieces and set aside. 

For the Noodles:

5

 Heat broth to boiling; add uncooked pasta, carrot and celery. Boil, uncovered, over medium-high heat 10 minutes or until pasta and vegetables are tender.

6

 Mix flour in water.  Stir flour mixture into broth and cook, stirring constantly, 1 minute or until thickened.

7

 Add reserved chicken and lemon juice and zest, if desired, to dumplings mixture and heat through.

Nutrition Facts

Servings 0