Recipe by COOKGIRl
Another convenient recipe for using up leftover chicken (or turkey.) From the Better Homes' New Cook Book 1993 issue with a few updates and changes. Feel free to substitute ten ounces of frozen mixed vegetables for the carrots, green beans and corn.
Top Review by Vicki Kaye
I just wrote a review but forgot to post the stars--so here goes again. This is easy and scrumptious and wonderful. We took the leftovers and spooned them onto toasted English muffins and fell in love all over again. Thanks so much for posting this!
- 2 1⁄2 cups chicken broth
- 2 medium carrots, peeled and sliced into coins
- 1⁄2 cup green beans or 3⁄4 cup broccoli floret
- 1⁄4 cup corn
- 3⁄4 cup brown button mushroom, sliced
- 2 stalks celery & leaves, sliced thinly
- 1 cup onion, diced
- 1⁄2 teaspoon dried oregano or 1⁄2 teaspoon dried dill
- 1⁄4 teaspoon salt-free garlic powder
- 1⁄4 teaspoon cracked black pepper
- 1 cup milk or 1 cup half-and-half
- 1⁄3 cup flour
- 2 cups cooked chicken or 2 cups cooked turkey, cubed
Dumplings Number 1
- 2⁄3 cup unbleached white flour
- 1 tablespoon fresh parsley, minced (ok to sub dried parsley)
- 1 teaspoon baking powder
- 1⁄4 cup milk
- 2 tablespoons cooking oil
Dumplings Number 2
- 1 cup homemade Bisquick baking mix
- 1⁄3 cup milk
- 1⁄2 teaspoon dried parsley
Directions See How It's Made
- SOUP: In a large sauce pan combine 2 1/2 cups chicken stock, vegetables, onions, herb, garlic powder and black pepper.
- Heat until very hot but not boiling.
- Whisk together the milk and flour. Stir into the vegetable mixture. Stir in the cooked chicken.
- Cook and stir the soup on low-medium to medium heat until thickened and bubbly. Reduce heat if soup looks like it might begin to boil.
- DUMPLINGS: Choose dumpling recipe and prepare. Version #1: in a mixing bowl combine the flour, parsley, baking powder and 1/8 teaspoon salt. Mix the milk and oil together and pour into flour mixture.
- Stir with a fork until combined. Drop by greased tablespoonful to make about 8 mounds on top of the hot stew. Cover; simmer approximately 10-12 minutes or until a toothpick inserted in one of the dumplings comes out clean. DO NOT lift cover while cooking the dumplings.
- Version #2: Combine the ingredients. Continue to prepare the same as Version #1 dumplings in Step #6.