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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Comfort food! Serve this on a cold winters day. Delicious! Ingredients:
1 (10 3/4 ounce) can reduced-fat cream of chicken soup |
1 (10 3/4 ounce) can water |
1 packet instant chicken bouillon |
1/2 cup milk |
1 tablespoon vegetable oil |
1 clove garlic, peeled and minced or pressed |
1 onion, peeled and chopped |
2 stalks celery, washed and chopped |
2 carrots, peeled and diced |
3 boneless skinless chicken breast halves or 5 chicken thighs |
1 teaspoon celery seed |
ground black pepper |
1 cup sifted all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup milk |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
Directions:
1. Bring a pot of water to boil with 1/2 teaspoon of salt and boil chicken until cooked (around 30 minutes depending).
2. Drain, rinse and chop into cubes or good sized chunks.
3. Set aside.
4. In a large pot, stir together the cream of chicken soup, water, boullion and milk.
5. Bring to a simmer over medium heat.
6. Heat the oil in a pan and add the garlic, onion, celery and carrots.
7. Sautee until carrots are almost done and onion is soft.
8. Transfer the chicken mixture and vegetables to the soup pot, and mix well.
9. Reduce heat to low, and simmer for 30 minutes.
10. Season with celery seed and black pepper to taste.
11. To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt.
12. In a seperate bowl, mix together 1/2 cup of milk and 2 tablespoons of oil.
13. Pour the liquid into the flour mixture, stirring just until moistened.
14. Drop tablespoonfuls of the dumpling mixture into simmering chicken stew (after it has simmered for 1/2 hour).
15. Cover pot tightly, and bring to a boil.
16. Simmer for another 12 to 15 minutes.
17. (I find they come out nice and fluffy if you keep the lid on:-).
18. Serve hot.
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