Chicken Stew With Cornmeal Dumplings (John Deere)

Total Time
45mins
Prep 5 mins
Cook 40 mins

From the John Deere cook book, Nov. 2008. "Serve the quintessential chicken soup in just 40 minutes using leftover chicken."

Ingredients Nutrition

Directions

  1. In a large saucepan, combine broth, frozen vegetables, onions, water, dried herbs (if using dried, not fresh), salt, pepper and garlic powder. Bring to a boil.
  2. In a small bowl, combine milk and flour; stir into vegetable mixture. Stir in cooked chicken. Cook and stir until thickened and bubbly. Stir in fresh herbs if not using the dried.
  3. Drop dumpling mixture from a tablespoon to make four to eight mounds on top of stew. Simmer, covered (do not peek), over low heat for 10 to 12 minutes or until a wooden toothpick inserted into a dumpling comes out clean.
  4. DUMPLINGS:.
  5. In a medium bowl, stir together the flour, cheese, cornmeal, baking powder and black pepper.
  6. In a separate bowl, combine the egg, milk and cooking oil. Add egg mixture to flour mixture; stirring with a fork until just combined.