Print Recipe

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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.