Chicken 'n' Carrot Dumpling Stew

SUBMITTED BY: Ruth Haight

"It's been many years since I clipped this recipe from a magazine. It's always welcome at a family get-together."

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USMETRIC

In a large saucepan, combine the chicken, broth, onion, celery, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear and vegetables are tender. Combine flour and water until smooth. Stir into broth. Bring to a boil; cook and stir for 1 minute or until thickened.
For dumplings, in a bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in the milk, carrot and parsley. Drop by rounded tablespoonfuls into simmering broth. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Reviewed on Oct. 18, 2006 by NEBRCOOK

I made this recipe exactly as shown. All the ingredients are items you would have on hand. ... MORE

Reviewed on Jan. 10, 2007 by irishajo

I've made this a few times with whole wheat flour dumplings. You can't even taste the carrots.... MORE

Reviewed on Sep. 29, 2007 by shewolf20

It would have been better but don't add the flour until you are done with the dumplings... MORE