This recipe, which my grandmother took with her when she escaped Russia following the fall of the Czar, was given to her by her mother. It truly is a Mennonite soup.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons clarified butter
- 1 pound skinless, boneless chicken thighs
- 4 slices bacon
- 5 new potatoes, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- ½ red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup chicken broth
- 1 cup 2% milk
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ (10 ounce) package frozen corn
- ¼ teaspoon smoked paprika
- salt and ground black pepper to taste
- 1 cup baking mix (such as Bisquick®)
- ⅓ cup milk
Instructions
- Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
- Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
- Scrape chicken drippings from the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
- Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.
Nutrition Facts
| Calories | 659 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 6 g |
| Protein | 32 g |
| Saturated Fat | 12 g |
| Sodium | 1544 mg |
| Sugars | 11 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. It was surprisingly easy to make. Family loved it.
The only things I changed were to use rotisserie chicken and a bag of mixed veggies instead of chopping up carrots and adding other frozen vegetables. It was delicious!
It is perfect for a mid winter dinner party. However, when you double the recipe, it says 2 cups of milk. In step three of the instructions, it only tells you to use one cup of milk. No where does it tell you what to do with the second cup of milk. To be conservative, I only added one cup. You need two cups as the dumplings soak up a lot of the stew. I also used cream of chicken with herbs as my soup(s).
Like other reviews state, this is more like chicken stew with dumplings. Not bad.
This recipe was amazing!! I love chicken and dumplings and my kids never had it! Everyone loved this recipe, we will definitely be making it again in the future!!!
Was good. Different than what I’ve had before. To me, this seemed more like stew or chicken pie than traditional chicken & dumplings. All leftovers were ate!
IT WAS A HIT!! Turned out really good. Even our picky grandchildren loved it. I used cream of chicken soup and left out the bacon. I will definitely be making this again.
This turned out great! I used leftover roasted turkey instead of chicken and it was delicious. I’m not a fan if turkey but this hit the spot. My husband had seconds and although the kids complained they all ate it. My only complaint is that I wish there were more dumplings.
Super easy to make and sooooo delicious!!