Fast, Creamy Chicken Stew with Parsleyed Dumplings

Fast, Creamy Chicken Stew with Parsleyed Dumplings

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  • For the soup:
  • 3 teaspoons EVOO
  • 1/2 large onion, chopped
  • 2 stalks celery, chopped
  • 1 large carrot, chopped
  • 8 ounces boneless, skinless chicken thighs, cut into chunks
  • 2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjarom
  • 1/4 cup heavy cream
  • 1/2 cup frozen peas or edamame
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • For the dumplings:
  • 1 cup whole wheat pastry flour
  • 1 cup minced fresh parsley
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 6 Tablespoons yogurt or buttermilk, plus more if needed


In a large soup pot or dutch oven, heat 2 teaspoons of the oil and saute the onion, celery, and carrot over medium heat until softened. Scrape them to the side and add the chicken. Sear the chicken chunks, undisturbed, over medium-high heat for a minute, then stir. When the chicken is browned all over, add the stock, thyme, marjoram, and cream. Bring to a boil, then reduce heat to simmer until desired thickness. Add the peas, salt, and pepper. Keep simmering over low heat.

For the dumplings, mix all ingredients and quickly mix. It should be a soft dough, not a stiff dough. Add more yogurt if stiff. Drop the dough by heaping tablespoons full into the simmering stew. Turn the heat up to medium-high, cover and cook for 5-7 minutes. Uncover, cut one of the dumplings in half. If it is still doughy, replace the cover and cook for an additional 2-3 minutes until done.

Serve immediately.