Chicken and Dumplings Stew

Chicken and Dumplings Stew

• 3 chicken breasts( 1 1/2 lbs chicken cuts of preference)

• 3-4 medium carrots

• 1 large onion chopped, or 2 TBSP dried onion flakes

• 6 cloves garlic, or 2 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 or 2 TBSP dried parsley flakes

• 1tsp dried Rosemary
• 1tsp dried thyme
• 1 tsp Mrs. Dash Table Blend

*In large pot, add all ingredients [ except flour] and cover with water to about 2 inches above food level.
* Cook over med-hi heat for 60 minutes, stirring occasionally

Remove chicken and shred( throw out any skin, cartilage or bones.) Add chicken back to pot.
* 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.


 Dumplings:

2 cups Bisquick

3/4 cup milk--[just enough to make barely moist]

1 tbsp dried parsley flakes

1 tsp garlic powder

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.