The recipe for chicken stew with parsley dumplings from Food Network is well-regarded by many reviewers. The recipe for vegetable stew with herb dumplings from Betty Crocker also receives good reviews.
Make the chicken stew by cooking 2 cups chopped onion, 1 cup sliced carrots and 1 pound diced chicken with oil in a large pot over medium high heat. Stir in 2 cups sliced mushrooms, 1 cup frozen peas and 1/4 teaspoon salt. Pour in 8 cups chicken broth, and cook the mixture over high heat until the ingredients are tender.
Make the parsley dumplings by whisking 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda. Mix in 2 tablespoons of chopped fresh parsley, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Incorporate 1/2 cup of buttermilk and 1 tablespoon of olive oil to form a batter. Drop golf-ball-sized scoops of the batter into the stew, and simmer the dumplings until they are puffy and cooked through.
Make Betty Crocker's vegetable stew by sautéing 1 chopped onion with oil in a large pot over medium heat. Add 1/2 cup orzo pasta, 4 cups chicken broth, 16 ounces mixed vegetables and 16 ounces canned white beans. Season the mixture with 1 teaspoon ground mustard, and bring it to boil. Stir the stew occasionally as it cooks.
Make the herb dumplings by combining 1 cup of baking mix, 2/3 cup of cornmeal and 1/4 teaspoon each of dried oregano and dried basil. Fold in 2/3 cup of milk to make a dough. Drop tablespoonfuls of the dough into the stew. Lower the heat, and simmer the dumplings until they are thoroughly cooked.