Better Homes' Chicken Stew With Dumplings
- Ready In:
- 30mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Stew
- 591.47 ml chicken broth
- 2 medium carrots, peeled and sliced into coins
- 118.29 ml green beans or 177.44 ml broccoli floret
- 59.14 ml corn
- 177.44 ml brown button mushroom, sliced
- 2 stalk celery & leaves, sliced thinly
- 236.59 ml onion, diced
- 2.46 ml dried oregano or 2.46 ml dried dill
- 1.23 ml salt-free garlic powder
- 1.23 ml cracked black pepper
- 236.59 ml milk or 236.59 ml half-and-half
- 78.78 ml flour
- 473.18 ml cooked chicken or 473.18 ml cooked turkey, cubed
-
Dumplings Number 1
- 157.80 ml unbleached white flour
- 14.79 ml fresh parsley, minced (ok to sub dried parsley)
- 4.92 ml baking powder
- 59.14 ml milk
- 29.58 ml cooking oil
-
Dumplings Number 2
- 236.59 ml homemade Bisquick baking mix
- 78.78 ml milk
- 2.46 ml dried parsley
directions
- 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.
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RECIPE SUBMITTED BY
COOKGIRl
United States