Ingredients9 h 50 m servings 1055
- For the stock: In a large pot over high heat, place the chicken parts, chile pepper, carrots, celery, onions, bay leaf, garlic and chicken broth. Mix well and bring to a boil. Reduce heat to low, cover and simmer for 1 to 2 hours, or until chicken comes off bone easily. Cover and refrigerate overnight.
- The next day, skim the fat off the top of the soup and remove the chicken parts. De-bone the chicken and chop the meat into bite size pieces. Discard bones and set meat aside. Using a slotted spoon, remove and discard the vegetables. Return the pot to the stove over high heat and bring to a boil. Reduce heat to low for 10 to 15 minutes, add the heavy cream and stir well.
- In a separate small bowl, dissolve the cornstarch in the water and add to the pot. Stir until thickened, and make the dumplings while the stock reduces.
- For the dumplings: In a large bowl, combine the flour and the heavy cream, mixing well. Roll into balls about 1 1/2 inches in diameter. Drop balls carefully into the simmering soup and cook for 7 minutes. Then cover soup and cook for 7 more minutes. Add the chicken, stir well and allow to heat through.
Per Serving: 1055 calories; 57.8 39.2 89.3 308 1445 Full nutrition
ReviewsRead all reviews 11
The heavy cream gives it a nice flavor but I found the dumplings to be bland and the broth thinner than what I am accustomed to. I will use to broth recipe again but will thicken it with instan...
This is the best chicken stew recipie I have ever eaten. I adapted the recipie slightly by using 10 oz. egg noodles in place of the dumplings (which I didn't care for), and increasing the broth...
Good, but I just can't understand why anyone would discard all those veggies. I kept them in. Also added some herbs to the dumplings at other's suggestions. They were the best part of the dish I...
OH MY!!! This recipe was incredible. I had very hard to please chicken n dumpling experts and boy, did I impress my mother in law with this creamy and delicious recipe. I recommend homemade mash...
This is a hit at my house. I make it dairy free by using coconut milk to make the dumplings and added some ginger and cumin to the stew. Thickened it once with leftover sweet potato and added ...
It didnt work out exactly like the recipe, but it still turned out great!
Good recipe. I only used chicken breast and made this in the slow cooker. It turned out tasty and the dumplings were good.