Cream of Chicken Stew with Dumplings

Cream of Chicken Stew with Dumplings
Yield: 2 servings

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1 cup chicken broth
1 cup white wine
1 chicken breast, chopped
3 carrots, chopped
3 small potatoes, peeled and chopped
1 celery stalk, chopped
5-6 mushrooms, chopped
1 tbsp cream cheese
1 cup flour
1 tsp baking powder
1/2 cup milk


1. Add first 7 ingredients to a pot and bring to a boil. Cover and simmer for at least an hour, stirring often to make sure the chicken doesn't stick to the bottom of the pot.

2. Using a stick blender, blend the soup. Add the cream cheese and stir until it's melted. 

Note: If it's too thick for you, add some milk or cream.

3. In a bowl, combine the flour and baking powder. Add the milk and work into a soft dough.

4. Bring your stew to a high simmer (you'll see small bubble start to form then burst). Give your stew a good stir to make sure nothing is sticking, then drop large spoonfuls of the dough into the soup, cover the pot and turn the heat down to a simmer for 10 minutes.

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