Grandma’s Chicken Soupy Stew 34

This is my Mum’s recipe and it is a family favorite with both the boys and even better it is frugal too as it uses up the chicken carcass for making the stock.  You could make it suitable for vegetarians by using vegetable stock and substituting the chicken.   If you do not have much chicken then a broth pack is a great way of bulking it out and I have to say I love adding pearl barley to mine.

It reminds me of dinner round the table when I was growing up and there was always a fight for the extra dumplings!

chicken soupy stew

5 from 4 votes

Grandma's Chicken Soupy Stew

Prep Time 20 minutes
Total Time 20 minutes
Servings 4


  • Chicken Carcass
  • Leftover roast chicken
  • Vegetables
  • Suet
  • Self raising flour


  1. Place the chicken carcass in a slow cooker and cover with boiling water.
  2. If you have any leek or carrot tops then add them too and cook on low overnight.
  3. Strain the liquid and if you want pick off any meat from the bones.
  4. Allow the stock to cool and remove fat from the top.
  5. Place the stock in to the slow cooker and add chopped up vegetables. This one had carrots, swede, parsnip, leeks and onions.
  6. Add chicken.
  7. Cook for 4 hours on high in a slow cooker or 8 hours on low.
  8. For the Dumplings (this makes 8)
  9. g of vegetable suet and 200g of self raising floor in a bowl.
  10. Make a well in the middle and add water, mixing with a butter knife until it comes together.
  11. Form loosely into 8 portions
  12. For a crispy top cook in the oven uncovered for 20 minutes.
  13. For a soft top leave on high in the slow cooker for 30 minutes.

Perfect for cold winter evenings.  I guarantee empty bowls for this meal!  It also freezes well and is great warmed up and you can blend the leftovers to make a smooth soup perfect for flasks.

soupy stew

This is our favourite winter warmer recipe and we are entering it in the competition.