Weight Watchers Chicken Stew with Dumplings

Weight Watchers Chicken Stew with Dumplings

Weight Watchers Chicken Stew with Dumplings


  • STEW
  • 1 pound skinless boneless chicken thighs, cut into 1-inch chunks
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 onion, chopped
  • 1 tablespoon all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 1 large (about 10-ounce) Yukon Gold potato, diced
  • 1 cup frozen peas and carrots
  • 1 teaspoon dried tarragon
  • ¾ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup fat-free milk
  • 2 teaspoons melted unsalted butter
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. To make the chicken stew, spray a nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the chicken; sprinkle with the salt and pepper and cook, turning occasionally, until browned, about 6 minutes. Add the onion; cook, stirring frequently, until softened, about 4 minutes. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in the broth and potato; bring to a boil. Reduce the heat and simmer, covered, until the chicken and potato are cooked through, about 15 minutes. Stir in the peas and carrots and the tarragon; return to a boil. Reduce the heat and simmer 2 minutes.
  2. Meanwhile, to make the dumplings, combine the flour, baking powder, and salt in a medium bowl. Add the milk, butter, and parsley; stir until a soft dough forms.
  3. Drop the dough, by 8 rounded tablespoonfuls onto the simmering stew. Cover the Dutch oven and simmer about 8 minutes. Uncover and simmer until the dumplings have doubled in size and are cooked through, about 3 minutes longer.

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