Chicken Stew With Butter Biscuit Dumplings Recipe

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A comforting stew that will make you feel better from the inside out. These dumplings are soft and tender to the bite, sure to please everyone.
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  • 2 tablespoons extra-virgin olive oil (divided)
  • 1 yellow onion, chopped
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 3 pounds frying chicken, cut up
  • 1 quart chicken stock or broth, heated until hot
  • 1 bay leaf
  • 1 1/2 teaspoons dried marjoram
  • salt and pepper, to taste
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1/3 cup skim milk
15 mins
1 hr
1 hr 15 mins
Heat 1 Tablespoon oil in 5-quart stockpot over medium heat.

Add onion, carrots and celery. Cook, stirring often, until onion is tender, approximately 5 to 7 minutes; remove vegetables with slotted spoon and reserve.

Add remaining oil to the pot. Cook the chicken pieces in oil, one layer at a time, turning once, until golden; remove the browned pieces and reserve.

Pour the broth into stockpot and stir, scraping up any brown bits that stick to the bottom of the pot. Stir in bay leaf, marjoram, cooked vegetables and chicken. Cover and simmer 30-45 minutes, or until chicken is tender.

Remove chicken pieces to a dish and keep warm in a low oven.

For dumplings, in a mixing bowl, stir together flour, baking powder and salt. Cut in butter. Add milk and stir with fork until just moistened. Drop dumplings, one at at time, into simmering stock. Cover and simmer for 8 minutes, or until cooked all the way through.

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Chicken Stew With Butter Biscuit Dumplings Recipe Reviews

chicken stew with butter biscuit dumplings

Average of 3.00 out of 5 stars
Rating of 3 out of 5.0 stars
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RTMember1580 User
Rating of 3 out of 5.0 stars
Reviewed By
"The dumplings seemed to melt into the stew, causing the stew to become creamy. Still good flavor, but I prefer the stew to stay with the broth."
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