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."
- 14 ounces chicken broth
- 10 ounces mixed vegetables (frozen)
- 1 cup onion, small frozen whole
- 1⁄2 cup water
- 2 teaspoons basil, snipped (or oregano, dill or mixture) or 1⁄2 teaspoon dried herbs
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon black pepper
- 1 cup milk
- 1⁄3 cup flour, all purpose
- 2 cups chicken, cooked & cubed
- 1⁄2 cup flour, all purpose
- 1⁄2 cup cheddar cheese, shredded
- 1⁄3 cup cornmeal, yellow
- 1 teaspoon baking powder
- 1 dash black pepper
- 1 egg, beaten
- 2 tablespoons milk
- 2 tablespoons vegetable oil
- 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.
- 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.
- 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.
- In a medium bowl, stir together the flour, cheese, cornmeal, baking powder and black pepper.
- In a separate bowl, combine the egg, milk and cooking oil. Add egg mixture to flour mixture; stirring with a fork until just combined.