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Chicken and Parsleyed Dumpling Stew

This is a Readers' Favorite from Family Circle Magazine in 1983.


  • 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • Pinch plus 1/4 teaspoon pepper
  • 1 (3 pound) broiler-fryer, cut up
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 medium-size onion, sliced
  • 1 clove garlic, finely chopped
  • 1 (13 3/4 ounce) can chicken broth
  • 2 cups water
  • 1 large rib celery, sliced
  • 1 cup all-purpose baking mix (buttermilk or regular)
  • 1 1/2 tablespoons chopped parsley
  • 1 1/2 teaspoons dried rosemary
  • 1/3 cup milk
  • 1 (10 ounce) package frozen mixed vegetables


  1. Mix flour, 1/4 teaspoon salt and pinch of pepper in plastic bag. Add chicken; shake to coat.
  2. Heat oil and butter in large Dutch oven over medium heat. Add chicken; sauté until lightly browned, 10 minutes. Add onion and garlic; sauté 3 minutes, until golden brown. Add broth, water, celery and remaining salt and pepper. Simmer, covered, 15 minutes.
  3. Combine baking mix, parsley and rosemary in bowl. Stir in milk. Uncover stew; bring to boiling; add vegetables. Form dumplings on wet teaspoon, one at a time, and drop into stew; you should have about 20 dumplings. Cook, uncovered, 5 minutes over medium heat. Cover; cook 5 minutes, until dumplings are firm.
  4. Ladle into bowls.

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