Chicken Stew Ole With Corn Dumplings

Total Time
2hrs
Prep 1 hr
Cook 1 hr

This is an old recipe, but very spicy and tasty. It came in a Family Circle magazine. My daughter passed this along to me. A great Southwestern dish.

Ingredients Nutrition

Directions

  1. Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
  2. Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
  3. Remove the chicken with a slotted spoon. Let
  4. the chicken cool.
  5. Add potatoes, carrots, corn, tomato sauce, salsa, and the undrained chilies to the pan. Cover and cook 20 minutes or until the vegetables are almost tender.
  6. Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
  7. Cut the chicken into bite-sized pieces, add to the stew.
  8. Now mix all the corn dumpling ingredients
  9. together,in a bowl.
  10. Drop dumpling batter a tablespoon at a time on top of the stew in pan. Cover and cook 20 minutes, until dumplings are cooked through.
Most Helpful

5 5

We Love this soup...it's rich, spicy and hearty. The only difference, I used Jiffy cornbread mix. Thanks for the great new keeper!

5 5

Yummy! Really nice when the weather is cool, and a flavorful change from regular chicken and dumplings. Thanks for sharing the recipe!

I have the original recipe from Family Circle Magazine in my file. It calls for either 1-1/2 lbs. chicken breasts OR chicken thighs, skin and fat removed. I omit the salt and use low sodium chicken broth and no-salt tomato sauce to reduce the amount of salt in this recipe. The first time I made it I mixed the flour and water to thicken it, but I really think it is fine without thickening the broth. I sometimes omit the corn dumplings and serve it with corn muffins. A really declicious meal!