Chicken Stew with Cornmeal Dumplings
To speed up the prep of this chicken stew recipe, we call for leftover chicken and frozen veggies. This hearty stew becomes a meal in a bowl once topped with homemade cornmeal dumplings.
Rate This!
Chicken Stew with Cornmeal Dumplings
Directions
- In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling.
- Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using.
- Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew. Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean.
- Makes 4 servings (about 6 cups)
Cornmeal Dumplings
Directions
- In a medium bowl stir together all-purpose flour, shredded cheddar cheese, yellow cornmeal, baking powder, and black pepper. In a small bowl combine beaten egg, milk, and cooking oil; add to flour mixture, stirring with a fork just until combined.
Nutrition Facts (Chicken Stew with Cornmeal Dumplings)
- Per serving:
- 510 kcal ,
- 21 g fat
- (7 g sat. fat ,
- 2 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 135 mg chol. ,
- 1045 mg sodium ,
- 46 g carb. ,
- 5 g fiber ,
- 6 g sugar ,
- 35 g pro.