I discovered this recipe for chicken stew and cornbread dumplings in the Better Homes & Gardens cookbook. I wanted to make dumplings but didn’t have all day to stew a whole chicken. Luckily, this recipe takes only an hour. It’s so delicious that it will last half of the time that it takes to make it!
Chicken Stew
Bring to a boil and cook through:
3 c. chicken broth
12 oz. mixed vegetables (frozen or fresh)
1/2 t. salt
1/8 t. pepper
1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
In a separate bowl, whisk together and set aside:
1 c. milk
1/3 c. flour
Cornbread Dumplings
Also, prepare the dumplings at this time. Combine all in a small bowl:
1/2 c. flour
1/2 c. cheddar cheese
1/3 c. cornmeal
1 t. baking powder
dash pepper
With a fork, mix in the wet ingredients:
1 egg, beaten
2 T. milk
2 T. water
Add the flour/milk mixture to the pot and stir until it thickens. Drop the prepared dumpling dough into the stew in 4 to 8 big pieces. Simmer on low heat, covered, for 15 minutes until a toothpick inserted into a dumpling comes out clean.
Note: the dumplings pretty much look the same when they’re raw and when they’re cooked. 15 minutes seems to do the trick, though!
Serve the chicken stew and cornbread dumplings with fresh bread on the side or enjoy it by itself.
Find more soup and stew recipes here.
Chicken Stew and Cornbread Dumplings
Ingredients
The Chicken Stew
- 3 cups chicken broth
- 12 ounces mixed vegetables frozen or fresh
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound boneless, skinless chicken thighs bite-sized pieces
- 1 cup milk
- 1/3 cup flour
The Cornbread Dumplings
- 1/2 cup flour
- 1/2 cup Cheddar cheese shredded
- 1/3 cup cornmeal
- 1 teaspoon baking powder
- dash pepper
- 1 egg
- 2 tablespoons milk
- 2 tablespoons water
Instructions
The Chicken Stew
- Bring the broth to a boil and cook the chicken and veggies through. Season with salt and pepper.3 cups chicken broth, 12 ounces mixed vegetables, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 pound boneless, skinless chicken thighs
- In a separate bowl, whisk the flour and milk together. Set aside.1 cup milk, 1/3 cup flour
The Cornbread Dumplings
- While the chicken and veggies cook, combine the dry ingredients for the dumplings in a small bowl.1/2 cup flour, 1/2 cup Cheddar cheese, 1/3 cup cornmeal, 1 teaspoon baking powder, dash pepper
- Mix in the wet ingredients with a fork.1 egg, 2 tablespoons milk, 2 tablespoons water
- Once the chicken and veggies are cooked, add the flour/milk mixture to the soup and stir until it thickens.
- Drop the dumpling dough into the thickened stew in 4-8 big pieces. Simmer on low heat, covered, for 15 minutes, or until a toothpick inserted into a dumpling comes out clean.