Sunday, December 15, 2013

Chicken Stew & Dumplings

Chicken Stew & Dumplings
courtesy of Live Better America with my modifications to it.
Did you ever have chicken stew and dumplings before tonight? I haven't. It was pretty good. I think I would make this again. The dough is flavorful but it could use a little more of something. I am not sure yet but so far this was pretty good!

1 C Chicken-cooked
1 C Veggies-mixed
2 C Broth
1 C Bisquik
1/3 C Milk
2 Tbsp Green Onion
Onion Powder
Dried sage, thyme

To Start:

1 Cup Cooked Chicken: 
Boneless breast, rubbed in salt, pepper, onion powder and minced garlic in a baking pan 350 for 30 minutes with cooking spray on the pan. Use about a cup chopped cooked chicken for this recipe.

1 Cup Mixed Veggies - carrot, onion, celery, I used fresh veggies. The original recipe calls for frozen veggie mix. **I do not recommend adding green beans like I did. They did not cook as fast as the carrot and the flavor did not blend. Im sure it does with the frozen veggie medley mix but we dont eat frozen bags of veggies in this house.

Mix Together:
1 Cup Bisquik
2 Tbsp Chopped Green Onion
1/3 tsp onion powder
Set aside to add milk to later.

Start Cooking:

In the pan/pot:
1/4 Cup Flour
Dried herbs - thyme, sage
salt, pepper
whisk together, add: 1 and 3/4 Cups to 2 Cups Broth (depending on your preference)
On medium heat
Then add the chicken, veggies.
Heat to boil, reduce to simmer.

For the Dumplings:
1 Cup Bisquik
2 Tbsp Chopped Green Onion
1/3 tsp onion powder
1/3 C Milk
Add milk to Bisquik until it becomes doughy. Form 6 balls, drop into soup mix.

Cover on heat 10 minutes, uncover for 10 minutes on stove. 

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