Chicken And Dumplings

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.