Chicken Stew With Cornmeal Dumplings (John Deere)

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

• Cornmeal dumplings

• 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

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.