7-Vegetable Chicken Stew with Dumplings

Recipe by Lennie

A delicious meal on a cold evening. You can also use skinless boneless chicken thighs if you prefer dark meat. I sometimes add mushrooms too, making it an 8-veg stew!

Top Review by June Lerch

Hello Everyone, I tried this recipe today. I am eating the whole thing by myself [ joke]. This is a real "brings back the memories" dish. It has just the right amount of the different vegetables so that one does not overpower the other, and the seasoning is great but I added about 1 tsp. of tarragon to the spice list and it added just enough sweetness to the dish that I prefer. You won't be sorry if you make this dish. It is 'Gourmet' enough for Sunday Company..even on the very first try ! grammajune

Ingredients Nutrition


  1. In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
  2. Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
  3. Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds.
  4. Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
  5. Note: to reduce sodium content in this recipe, replace stock with water.

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