Chicken Stew with Whole Wheat Dumplings

 Personally, I feel that chicken and dumplings trumps any meal for all around winter delight. You’ve got veggies, protein, a bit of whole grains, and a whole lot of goodness packed into one little steaming bowl of heaaaaven.

I cooked this lovely meal for the members of my Vision 2020 group as we compiled our final research proposal one chilly evening. Needless to say, I think they really enjoyed it!

The best part is, this meal is extremely simple. And pretty cheap. And quite healthy.

First, place 32 oz of chicken broth (I use low sodium), two cups of water, and a tablespoon of Italian seasoning into a large pot and begin to medium heat.

Next, assemble any vegetables you like. There’s lots of culinary freedom here. I like to use celery, potatoes, carrots, peas and the occasional bunch of green beans, but the choice is yours!

Next, get out your whole rotisserie chicken. You can usually find these at HEB, Kroger, or any other supermarket. (You can bake one if you like or use leftover chicken, also!). De-bone, remove all meat, and cut meat into thick slices

Place chicken and all vegetables in the pot. Bring to a medium boil and cook until potatoes are tender, about 15-20 minutes.

After this, combine 1 cup of whole wheat flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt in a medium bowl for the dumplings. Cut in one to two tablespoons of butter until mixture resembles course crumbs. Add 1/2 cup of fat free milk and 1 teaspoon of parsley flakes or Italian seasoning and loosely mix with a fork just until combined.

Now, this next step is very important for the well being of the dumplings. Make sure the stew is up to a boil and drop in dough by heaping tablespoons  Cover, cook for 15 minutes, and DO NOT PEEK. I’m serious. Don’t do it. (I don’t know why exactly but my mother was always insistent about this. Her dumplings have always been perfect so I don’t question the madness)

Now you’re done! Spoon stew and dumplings in happy bowls and garnish with salt and pepper if desired.

Chicken Stew with Whole Wheat Dumplings
Yield: 8 servings       Prep Time: 10 minutes        Cook Time: 30-40 minutes

Ingredients 

FOR THE STEW:
1 rotisserie chicken
1 stalk celery
1 carrot
2 red potatoes
½ cup frozen peas
any other vegetable you like
1 tablespoon Italian Seasoning
2 cups Water
1 32 oz box Chicken Broth

FOR THE DUMPLINGS:
1 cup whole wheat or white whole wheat flour
1 tsp baking powder
½ tsp salt
1-2 tablespoons butter
1 teaspoon parsley flakes or Italian seasoning


Directions

1. First, place 32 oz of chicken broth (I use low sodium), two cups of water, and a tablespoon of Italian seasoning into a large pot and begin to medium heat.
2. Dice celery, carrot, and eighth two to three red potatoes. De-bone chicken, remove all meat, and cut into thick slices
3. Place the carrot, celery, potato, peas, any other veggies, and chicken into the pot. Bring to a medium boil.
4. Cook until potatoes are tender, about 15-20 minutes.
5. For the dumplings, combine flour, baking powder, and salt in a medium bowl. Cut in one to two tablespoons of butter until mixture resembles course crumbs.
6. Add milk and parsley flakes or Italian seasoning. Loosely mix with a fork just until combined.
7. Drop dough by heaping tablespoons into boiling liquid. Cover 15 minutes and DO NOT PEEK. I’m serious. Don’t do it. (I don’t know why exactly but my mother was always insistent about this. Her dumplings have always been perfect so I don’t question the madness)
8. Now you’re done! Spoon stew and dumplings in happy bowls and garnish with salt and pepper if desired.

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