Chicken Stew and Dumplings

    1 hour 20 minutes

    There's nothing as comforting on a cold day as chicken stew with freshly-made dumplings. It takes a little time but it is worth it!

    112 people made this

    Serves: 8 

    • 1 (1 1/2 kg) whole chicken, cut into pieces
    • 4 stalks celery and their tops, diced
    • 1 carrot, grated
    • 1 onion, halved - unpeeled
    • ground black pepper to taste
    • 12 cups (4 litres) chicken stock
    • 2 eggs, beaten
    • 1 cup (250ml) warm water
    • 2 tablespoons vegetable oil
    • 1 teaspoon salt
    • 3 cups (375g) plain flour

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel and pepper. Pour stock over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
    2. While chicken is cooking, make dumplings. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
    3. Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil.
    4. Make dumplings by cutting dough from a stock-dipped spoon or using scissors or your fingers to make small, chickpea sized, dumplings and dropping them in the boiling water. When the dumplings rise to the surface they are done.

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    Reviews in English (103)


    Bottom line - this recipe tasted even better than I had hoped! Wow, the mingling of all of the flavors served to make it a taste explosion. And the noodles were fantastic. My family loved this dish, which I served with "Make Ahead Mashed Potatoes," also available at For me, three cups of flour for the noodles wasn't enough to make the dough workable. I used something closer to four. The dough was just too gooey to work with before I added the extra flour. Even adding all of the extra flour, the noodles were still sticking together. Next time, I'll let them dry out longer. I grew up with longer noddles, and made that style, which I cut with a pizza cutter - an fantastic and easy technique. I saw no real need to strain the celery and carrots with the chicken. When the chicken was cooked, I just took the pieces out individually, removing meat from the bones, then placed the meat back in the pot - no reason to fiddle around with the straining process. I've got to say I'm honored to be the first to review this dish - one I will remember well and serve again and again.  -  10 Jun 2003  (Review from Allrecipes USA and Canada)


    This is a good basic start, I also add 1 Tb chicken boullion granules, 1 bay leaf and some parsley flakes. Easy and good or better than homemade, shortcut is to get some homemade style frozen egg noodles and use 1/2 bag, add about 1/2 hour before serving. I also like to make Bisquick dumplings because they thicken the broth just enough and add the ultimate comfort to this food!If your broth is getting low add more water or a can of chicken broth so the dumplings have plenty of liquid to boil in.  -  28 Sep 2003  (Review from Allrecipes USA and Canada)


    Great recipe, i had a bit of trouble making the noodles, so i used egg noodles instead, a little easier to . Other that that, great, i add more vegies and chicken because i like a thinker soup, and also a bit of poultry seasoning for flavor, thanks  -  10 Nov 2006  (Review from Allrecipes USA and Canada)