Chicken and Dumplings

Summary

Ingredients

• Chicken, cubed
• 6-7 large carrots, peeled and chopped
• 1 onion, chopped
• 3 stalks celery, chopped
• 1 recipe cream of chicken soup (or 2 cans cream of chicken soup)
• 1-2 C chicken broth
• 1 tsp thyme
• ¼ tsp pepper
• ¼ tsp salt
• ½ tsp rosemary
• 1 tsp parsley
• ½ tsp seasoned salt

Dumplings

• 1/2 C cold butter, cubed
• 2 1/2 C flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp parsley
• 1 1/2 C milk

Cream of chicken soup

• 2 ½ C chicken broth
• 1 ½ C milk, divided
• ¾ C flour
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp black pepper
• 1 tsp salt

Instructions

1. Peel and carrots, onion and celery. Saute until soft. As vegetables are cooking make 1 recipe cream of chicken soup.
2. Combine the chicken broth and ½ C milk in a large saucepan and bring to a low boil.
3. In a small bowl, whisk the flour and seasonings into 1 C of milk until a smooth, thick mixture forms.
4. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers.
5. Continue to simmer and stir/whisk until the mixture is smooth and thick (5-10 minutes).
6. Add chicken broth, 1 tsp thyme, ¼ tsp pepper, ¼ tsp salt, ½ tsp rosemary, 1 tsp parsley, ½ tsp seasoned salt. And chicken to vegetables when they are tender. Add cream of chicken soup when it is prepared.
7. Allow stew to simmer and make dumplings:
8. Combine 2 ½ C flour, ½ tsp salt, 1 tsp baking powder, and 1 tsp parsley in medium sized bowl. Cut ½ C cold butter into small pieces and cut into flour mixture with pastry blender until small crumbs form. Add 1 ½ C milk and stir gently to combine.
9. Drop dumpling mixture by the spoonful onto the simmer stew. Try to cover the circumference of the pot. Cover and cook for about 30 minutes, or until dumplings are cooked through.