Chicken and Dumplings Stew

Chicken and Dumplings Stew

  • 3 chicken breasts
  • 3-4 medium carrots
  • 1 large onion chopped, or 2 TBSP dried onion flakes
  • 3 cloves garlic, or 1 tsp garlic powder
  • 2 stalks celery, sliced
  • 1 or 2 medium potato, diced
  • 1/4 cup flour
  • 5 chicken bouillon cubes
  • 1 bay leaf
  • 1 tsp Mrs. Dash Table Blend

* Slice up raw, boneless skinless chicken breasts into 1 or 2 inch cubes and put in large pot, add all other ingredients [ except flour] and cover with water to about 2 inches above food level.
* Cook over med-hi heat for 30 minutes, stirring occasionally

* In small cup, mix four with about 1/2 cup of water and combine until smooth, add into soup and whisk quickly, turn burner up to almost hi-heat, and when soup reaches a rolling boil, add dumplings.


2 cups Bisquick

3/4 cup milk--[just enough to make barely moist]
1 tbsp dried parsley flakes
Mix together and add by large dollops over top of stew that is at a rolling boil. Cook 10 minutes uncovered, then 10 additional minutes covered with lid.

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