Chicken Stew Ole With Corn Dumplings

"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."
photo by out of here photo by out of here
photo by out of here
photo by out of here photo by out of here
Ready In:




  • Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
  • Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
  • Remove the chicken with a slotted spoon. Let
  • the chicken cool.
  • 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.
  • Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
  • Cut the chicken into bite-sized pieces, add to the stew.
  • Now mix all the corn dumpling ingredients
  • together,in a bowl.
  • 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.

Questions & Replies

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  1. julkoz
    We Love this's rich, spicy and hearty. The only difference, I used Jiffy cornbread mix. Thanks for the great new keeper!
  2. LonghornMama
    Yummy! Really nice when the weather is cool, and a flavorful change from regular chicken and dumplings. Thanks for sharing the recipe!
  3. bettybussey
    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!
  4. Debs Recipes
    This is a great soup! It has a terrific blend of Southwestern flavors which are perfectly complemented by the cornbread dumplings. It took some time and a little effort but the soup was well worth it ~ We loved it!



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