Chicken and Dumpling Stew

Country of Origin: Southern and Mid-western United States

I wouldn't really call chicken and dumpling stew an "international" dish unless you are from outside the United States :). Although it is said to be a French-Canadian dish that originated from the Great Depression. Fun fact. It is a delicious, warm, always hits the spot stew and is perfect for a rainy or snowy day. I made this last night for my husband because he has been battling a cold and hasn't been feeling well for a while. Perfect dish to soothe the soul and not hurt your throat. Or just to warm you up!

Stew Ingredients:

1 tablespoon unsalted butter
1 tablespoon minced garlic
2 carrots, diced
1 celery stick, diced
1 onion, finely diced
2 bay leaves (or sprinkle seasoning)
1 2 1/2 pound organic chicken 
(I used a chicken breast)

Stew Directions:
  1. Melt the butter in a 6-quart pot over medium heat.
  2. Add the garlic, carrots, celery, onion, and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.
  3. Add 6 cups water, thyme and bay leaves; bring to a simmer. 
  4. Add the chicken and simmer for 2 hours (makes the broth). Remove the chicken and let cool. Pick off the meat in shreds; set aside. *Note*  If you don't have a frozen chicken like me I used one chicken breast and 3 bouillon cubes and let it simmer for 1 hour and 15 minutes and it was still delicious
  5. About 15 minutes before the chicken and all the soup has finished simmering begin making the dumplings, as directed below.
Dumpling Ingredients:

1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
1/2 teaspoon salt
1 tablespoon margarine
1/2 cup milk

Dumpling Directions:
  1.  Stir together flour, baking powder, sugar, and salt in medium sized bowl
  2. Cut in butter until crumbly and stir in milk to make a soft dough
  3. I decided to mash it with my hands, much easier (in my opinion)
  4. Drop by spoonfuls into boiling stew (or you can cut into strips like I did, spoon was too sticky)
  5. Cover and simmer for 15 minutes without lifting the lid
  6. Serve!
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2 comments on TASTY TUESDAY

  1. oh my goodness. when i have $$$ i am so making this. YUM, sis!

  2. wow you are amazing! you even made the dumplings! i am so impressed.


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