Chicken Stew with Dumplings

My mom’s chicken stew was my all-time favorite childhood lunch. She always used to make it when I was sick, and just knowing that she will make the soup made me feel so much better. I still love it and eat it every time my immune system is down, and it’s still the same comforting and delicious meal as it always was. Chicken stew with dumplings is a healthy meal, filled with vegetables and tender chicken breast. It doesn’t take a lot of time or effort to make it, and it’s a beautiful meal to help fight sore throat, flu, or other diseases.

Chicken Stew with Dumplings

One of the best comfort meals you can ever make at home.

Quick and easy to make
You will only need one pot
The perfect meal to boost your immune system, especially if you are sick or pregnant
Make it any day of the year and use seasonal vegetables
A nourishing and delicious meal
Stores well, feel free to freeze it or store any leftover in the fridge

What to serve with Chicken Stew

This chicken stew is served with delicious, homemade dumplings. You can of course skip that step and serve it with something else. At home, we sometimes serve it with the best mashed potatoes, or with a slice of our favorite homemade bread.

How to store and freeze Chicken Stew

You can store this delicious Chicken Stew with Dumplings in two ways.

Store any leftovers covered in an airtight container, in a fridge, for up to 3 days. Before serving, transfer to a pot and bring to a boil, then serve.

Feel free to store it in the freezer. Store in freezer bags or airtight containers. Store in the freezer for up to a month. Before serving, transfer to a pot and bring to a boil, then serve. Or store the chicken stew without the dumplings. Especially if you prefer the dumplings more compact and thicker as opposed to light and soft.

How to make chicken stew with dumplings (recipe video)

Watch this quick video to see how to make delicious chicken stew with dumplings, it's so easy.

Try these delicious one-pot wonders too

Ingredients

Dumplings

1 egg

3 tbsp melted butter

80 g semolina (1/2 cup)

Chicken Stew

1 tbsp olive oil

1 tbsp butter

1 onion

2 celery stalks

2 large carrots

2 cloves of garlic

1 tsp ginger, freshly grated

1 tsp lemon grass (optional)

1 tsp tomato paste

2 chicken breasts, skinless and boneless

3 tbsp all-purpose flour

1250 ml chicken stock or water

1 bay leaf, 1 lemon peel, 1 sprig of thyme

100 g peas (2/3 cup), fresh or frozen

1/2 cauliflower

1 spring onion

fresh parsley

1 tbsp lemon juice

Tools and equipment

bowl

pot with a lid

kitchen knife

cutting board

METHOD

Dumplings

In a bowl, stir to combine eggs and melted (but cold) butter. Add semolina and stir to combine to get a thick mixture. Place in the fridge for 10 minutes. Using two teaspoons, shape the batter into a dumpling and drop it into the pot filled with boiling salted water. Repeat the process until you use all the mixture. Cook for 30 minutes (low simmer). Remove from the heat, cover with a lid, and leave the dumplings to sit in the water for about 20 - 30 minutes. Meanwhile, make the chicken stew.
Chicken stew

Place a large pot with olive oil and butter over medium heat. Add chopped onion, sliced carrots, and sliced celery. Cook for 5 minutes, stirring occasionally. Add diced garlic, grated ginger, diced lemongrass (optional), tomato paste and herbs (bay leaf, lemon peel, and thyme). Cook for a minute, then add the chicken breasts cut in cubes, stir and cook for 5 minutes, stirring occasionally. Add the flour, stir and cook for another 5 minutes.
cook

Pour the chicken stock or water into the chicken stew. Bring to a boil, then cover with a lid and cook for 35 - 40 minutes on low heat (simmering). Add the peas, cauliflower and chopped spring onion. Cook for 10 minutes, then season to taste with salt and pepper and drizzle with lemon juice.
serve

Drain the dumplings and divide them between four plates. Add the chicken stew and serve with chopped parsley.