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Chicken Vegetable Dumpling Stew Recipe

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This recipe for Chicken Vegetable Dumpling Stew, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Cone - Atlantic Ward
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Whole stew chicken (or divide for other meals or no meat with can broth instead)
Celery bunch (cut to stew size)
Bag of carrots (cut to stew size)
Jar of chicken gravy or can of cream of chicken soup
Tube of buttermilk refrigerated biscuits (the "dumplings")
1 T poultry seasoning
Salt

Directions:
Directions:
Boil chicken until done. Save all broth. Cool and pick chicken. Add chicken, stew size cut vegetables back into broth. Make sure veggies are covered by broth, if not, add water just until covered. Add poultry seasoning. Boil until veggies are tender. Taste broth and veggies and salt as desired. Keep stew at low boil. Add jar or can of gravy or soup. Stir until combined. Keep at low boil and add refrigerator biscuits cut into fourths or sixths depending on biscuit size. Cover pot and slow boil biscuits for 10 minutes. Occasionally lift lid and push biscuits back into the broth.

Meatless: Just cover veggies with chicken broth and follow rest of directions.

 

 

 

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