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Stew, Chicken Stew w/Dumplings




Source of Recipe


Southern Living Magazine, 1984


Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




1 (3-pound) broiler-fryer

5 cups water

2 tablespoons fresh parsley, chopped

4 chicken-flavored bouillon cubes

3 cups water

1-1/2 cups sliced carrots

1/2 cup barley

4 stalks celery, chopped

1 medium onion, chopped

1 teaspoon dried whole basil

1 clove garlic, minced

2/3 cup milk

2 tablespoons fresh parsley, chopped

2 cups biscuit mix


Recipe



1. Combine first 4 ingredients in a large Dutch oven; bring to boil. Cover, reduce heat, and simmer 1 hour. Remove chicken; let cool. Bone chicken and chop the meat. Return meat to broth.

2. Add next 7 ingredients and bring mixture to a boil. Cover, reduce heat, and simmer 25 minutes.

3. Combine milk and parsley; stir well. Add milk mixture to biscuit mix and stir just until all ingredients are moistened. Drop dough by tablespoons on top of chicken and vegetables in stew. Cook, uncovered, over low heat 10 minutes; cover and cook 10 minutes longer.

Yields 2 quarts