Better Homes Chicken Stew With Dumplings

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Another convenient recipe for using up leftover chicken (or turkey.) from the better homes' new cook book 1993 issue with a few updates and changes. Feel free to substitute ten ounces of frozen mixed vegetables for the carrots, green beans and corn.

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Steps

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Soup: in a large sauce pan combine 2 1 / 2 cups chicken stock , vegetables , onions , herb , garlic powder and black pepper.

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Heat until very hot but not boiling.

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Whisk together the milk and flour.

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Stir into the vegetable mixture.

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Stir in the cooked chicken.

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Cook and stir the soup on low-medium to medium heat until thickened and bubbly.

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Reduce heat if soup looks like it might begin to boil.

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Dumplings: choose dumpling recipe and prepare.

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Version #1: in a mixing bowl combine the flour , parsley , baking powder and 1 / 8 teaspoon salt.

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Mix the milk and oil together and pour into flour mixture.

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Stir with a fork until combined.

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Drop by greased tablespoonful to make about 8 mounds on top of the hot stew.

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Cover.

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Simmer approximately 10-12 minutes or until a toothpick inserted in one of the dumplings comes out clean.

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Do not lift cover while cooking the dumplings.

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Version #2: combine the ingredients.

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Continue to prepare the same as version #1 dumplings in step #6.

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Ingredients

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chicken broth, carrots, green beans, corn, brown button mushroom, celery & leaves, onion, dried oregano, salt-free garlic powder, cracked black pepper, milk, flour, cooked chicken, unbleached white flour, fresh parsley, baking powder, cooking oil, bisquick baking mix, dried parsley