Chicken Stew & Dumplings

Chicken Stew & Dumplings

Chicken Stew & Dumplings

Chicken Stew & Dumplings

Chicken Stew Recipe

This dish is a warming hug in a bowl! It brings back childhood memories of cold days, or days where you are feeling a bit low and need true comfort food. It is also a perfect example of maximising your left-over chicken and minimising food waste.

Prep Time: 15 mins

Cook Time: 2-3 hours if making own stock (30-40 mins if using pre made stock)

Serves: 4 people

Chicken Broth

2kg Chicken Carcass or wings

2 x Carrot

1 x Leek (green top)

2 x Onion

1 x Stick Celery

2 x Garlic Cloves (crushed)

4 x Peppercorns

Parsley Stalks, sprig thyme & bay leaf

2 x Chicken Legs (no skin)


1 x Onion

2 x Potatoes

2 x Carrots

2 x Sticks celery

1 x Leek (white)

1 x Parsnip

1 x small Swede

Sprig Thyme


100g Self raising flour

50g Suet

Pinch of salt

Cold Water to bind



Place everything except chicken legs into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours, skimming when needed. Then put chicken legs into broth for one hour, when meat is tender falling off the bone take out put all the chicken meat into a bowl and place bones back into broth cook for another hour. If you feel stock is full of flavour you can miss the additional hour. Pass through a sieve.

The broth will keep in the fridge for a week and for three months in the freezer

Tip: Whenever we have chicken bones, we freeze till we have enough for batch of stock, you can use straight from freezer.


Mix all dry ingredients into a bowl, add enough cold water to make a firm pliable soft dough, divide mixture into 8 balls.


Peel and dice all vegetables (except potatoes) add to your warm broth with Thyme and cook until tender add diced potatoes cook until nearly cooked through. Add your chicken meat & then Add your dumplings to boiling broth, cover and simmer for 15mins.

To Serve

Serve stew into bowls ensuring 2 dumplings per person. Garnish with sprigs of Thyme.

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