Chicken Stew Ole With Corn Dumplings

Submitted by out of here

"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."

 

• Ready In: 2hrs
• Ingredients: 23
• Serves: 10

ingredients

• 3 (14 ounce) cans Swanson chicken broth
• 1 1⁄2 lbs skinless chicken thighs
• 1 cup diced celery
• 1 cup diced onion
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1⁄2 teaspoon pepper
• 2 cups chopped potatoes
• 1 cup sliced carrot
• 1 cup whole kernel corn
• 1 (8 ounce) can tomato sauce
• 1 cup medium salsa
• 1 (4 ounce) can Ortega green chilies
• 1⁄4 cup flour
• 1⁄2 cup cold water

• Ingredients for corn dumplings

• 1 cup flour
• 1⁄2 cup cornmeal
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 large egg
• 1⁄2 cup milk
• 2 tablespoons melted butter
• 1 cup whole kernel corn

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.

Reviews

[julkoz]

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

 

[LonghornMama]

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

 

[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!

 

[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!