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Chicken and Dumpling Stew Recipe

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This recipe for Chicken and Dumpling Stew is from OUR FAMILY RECIPE COLLECTION II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-1/2 cups of water
4 (8-oz) boneless, skinless chicken breast halves
1-1/2 cup sliced mushrooms
3/4 cup diced carrots
2 T chopped onion
3/4 tsp poultry seasoning
1/2 tsp salt
1/2 tsp pepper
1 tsp lemon juice
4 drops hot sauce
1 clove of garlic - minced
1-1/4 cups flour plus 2 T flour, divided
1 tsp baking powder
1/2 cup milk
Directions:
Directions:
Place 6 cups water, chicken, mushrooms, carrots and onion in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken breast halves from broth and cut into bite-size pieces and put back into broth. Stir in poultry seasoning, salt , pepper, lemon juice, hot sauce and garlic. Combine 1/4 cup plus 2 Tbsp flour and remaining 1/2 cup of water; stir well. Bring chicken mixture to a boil; stir in flour mixture. Reduce heat, and simmer, uncovered, 35 minutes or until thickened. Combine remaining 1 Cup of flour and baking powder then add milk, stirring just until dry ingredients are moistened. Drop batter by the teaspoonful into boiling broth; cover, reduce heat and simmer 15 minutes or until dumplings are tender.
Number Of Servings:
Number Of Servings:
6

 

 

 

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