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Chicken Dumpling Stew




Source of Recipe


TOH Message Board 2006


List of Ingredients




2 Qt. Chicken Stock
6 Stalks Celery chopped
½ lb. Mini baby carrots chopped
1 med. Yellow onion chopped
2 cloves garlic minced
3 to 4 Lg. Chicken Breasts cubed
½ C. Butter
1 Tbsp. Dried Basil
1 Tbsp. Dried Chives
Salt and Pepper to taste

Dumplings:
1 C. Flour
1 Egg
¼ C. Milk
1 Tbsp. Parsley
1 Can Cr. Of Chicken soup
1 Can Cream of corn (Optional)
1 C. Cream


Recipe



Bring Chicken Stock and butter to boiling in a very large pot, and cook Celery, carrots, onion, garlic,seasonings and chicken for about 15 min.
While cooking this make your dumplings:
Mix flour, eggs, Parsley, salt and pepper together and add about ¼ C. milk, enough to make a dough.
Roll out in flour to about ½ inch deep .
Cut in very small squares (¼ inch square) and let rest until veggies and chicken are cooked.
While still boiling, add dumpling squares, stirring while your dropping them in, so they won’t stick together.
Bring back to simmer while stirring and then cover them, keep on a low simmer and cook for an additional 20 min. (Don’t Peek)
After 20 min. Stir in a can of Cream of Chicken soup and the cream.
If you like corn in your stew, this is where you add the Cream of Corn.
Bring back to simmer and serve.