Tuesday, February 05, 2008

Chicken And Dumplings Stew

Half Time Oven Dishes for Complete Meal Cooking, Set of 3 20 oz. Dishes with Lids


4 pounds boneless chicken, skinned and cut into small pieces
8 ½ cups chicken broth
1 bag baby carrots, sliced
1 medium onion, peeled and chopped
1 small bag frozen mixed vegetables, or peas
Salt, pepper to taste

2 cups flour
1 tablespoon baking powder
½ teaspoon salt
½ cup butter
½ cup water
(Or one canister of ready made biscuit dough, cut into pieces)


Cook chicken and broth in a large stock pot. Simmer over medium until chicken is done. Skim fat off the top of the stock. Add vegetables and spices; simmer until vegetables are done. Meanwhile, mix ingredients for dumplings. Once well blended, roll out onto floured surface. Cut into small strips or squares. Bring soup to a boil and drop dumplings in. Cover and reduce heat. Simmer for 10 minutes.

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