Monday, October 1, 2012

Creamy Chicken and Parmesan Dumplings

It's a wee bit chilly here this October morning. Tis the season to eat soup! I just love soup in ever way shape and form. Thin, thick, creamy, stew, rice, barley, noodles chicken, turkey, beef, veggie, all of it! Now there is quite a few different versions of chicken and dumplings. Some are just with no veggies, some have a thin soup base, others a thick soup base. I like mine with just a touch of cream. Just enough to make it nice and velvety smooth. Along with chicken and yummy veggies. I also add Parmesan cheese to my dumplings to make them a little interesting. They are pretty boring with out any flavor. I hope everyone had an awesome weekend!
  • Ingredients
  • For the Stew
  • 1 whole chicken cut up 
  • 3 quarts chicken stock
  • 1 large onion, cut in half then chop only one half 
  • 5 garlic cloves, peeled
  • 4 thyme sprigs
  • 2 bay leaves
  • 1 cup chopped celery 
  • 1 cup chopped carrot 
  • 1 teaspoon salt 
  • 1/4 teaspoon freshly ground black pepper 
  • 1/4 cup all-purpose flour 
  • 3 tablespoons heavy cream

  • For the Dumplings
  • 1  cup Original Bisquick® mix
  • 1/4 cup grated parmesan cheese
  • 1/3  cup milk


To prepare stew, Rinse chicken with cold water, and place chicken in an 8-quart stockpot. Add 3 quarts stock and bay leaves, thyme and garlic, and 1/2 the onion. bring to a simmer. Reduce heat, and simmer 45 minutes. Remove chicken from pot; cool. Strain stock through a sieve into a large bowl. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. 

Strain stock and skim off fat from top. Return to pan Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to 8 cups (about 15 minutes).

In a dutch oven or large stock pot heat 1 tablespoon of oil over medium heat. Add the onion, carrots and celery stir and continue to cook until they are almost burnt. You want them nice and brown. Deglaze the pan with some stock or you can add a splash of white wine if you like. Get all those lovely bits up off the bottom. 

Now add all of the stock to the veggies except for one cup. Take the remaining cup of stock and stir in 1 tablespoon of flour to make a slurry. Add to stock already in dutch oven mixing will so it doesn't get lumpy. Cook for 1 minute and reduce heat to low. Now add that cream, then add the cooked chicken, salt and pepper.  

For the dumplings:
Add milk to Bisquick Parmesan mixture stirring with a fork just until dry ingredients are moistened. Drop one-third of dumpling batter by 8 heaping tablespoons onto chicken mixture. Cover and cook for 3 minutes or until the dumplings are done (do not allow chicken mixture to boil). Remove dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter; keep warm. Repeat procedure with remaining dumpling batter.

Remove pan from heat; slowly pour stew over dumplings. Sprinkle with the chopped parsley and freshly ground black pepper. Serve immediately.


  1. Creamy soups with dumplings are very high on my list of comfort foods but I still haven't tried to make my own. Saving your recipe. Thanks!

    1. Oh you should give it a try! You won't be disappointed!

  2. Oh, I love the idea of adding parmesan cheese to the dumplings!

  3. Sounds and looks delicious. Love the idea of adding the dumplings too. Looking forward to feeling a chill in the air where I live...hopefully soon.

    1. We just got another warm spell here. It was 80 yesterday!

  4. This looks so warm and comforting. Perfect for the chilly weather. I'm saving this recipe!

  5. This looks so comforting and delicious. And don't you think the word "stew" conjures up all kinds of lovely images?! Parmesan cheese in the dumplings sounds like a great idea, too. I'm putting this on my to-do dinner menu for the coming week.

  6. This sounds really really good right now!

  7. Wow, I want this right now. I will pin this and cook it really soon. I love the cream in your recipe too.

  8. Congrats, your wonderful soup is being featured on foodie friday today. Stop by and grab a featured button and thank you again for being part of my weekly party.