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- A very easy chicken and dumpling soup/stew
Serves/Makes:6 or more
- 2 boneless skinless chicken breasts, cubed
- 1 bag frozen vegetables
- 2 tbsp (30 ml). butter or margarine
- 1/2 tsp (2 ml). celery salt
- 1 tsp (5 ml). garlic salt
- 1 tbsp (15 ml). parsley
- salt and pepper to taste
- chicken flavor granules or soup starter
- bisquick (follow recipe for dumplings on box)
- Cube the chicken in bite size pieces.
- Heat up a large soup pan or dutch oven.
- Melt the butter in it and start to fry the chicken cubes.
- When the chicken is browned on all sides and done on the inside (about 5 to 10 minutes), add about 4 or 5 cups (1175 ml) of water and add the chicken flavor granules to taste, the celery salt and the garlic salt.
- In a medium to large bowl mix the dumplings from the bisquick recipe on the box (I always add a little parsley and some garlic salt but that is optional).
- When the soup begins to boil drop the dumplings in the stock.
- Follow the cooking directions on the Bisquick box.
- When each batch of dumplings is finished put them in a bowl to the side.
- When all of your dumplings are done add the frozen veggies to the soup which should be pretty thick after cooking the dumplings in it.
- When the vegies are cooked and soft add the dumplings back in the soup to heat them up--at this time you should add the parsley flakes.
- If you want to make stew out of this just take the dumplings and put them in a casserole dish and pour the soup mixture over it and bake it at 350 degrees (175 C.) for about 30 minutes.
- My mom used to make this with the leftover turkey carcus at Thanksgiving and Christmas, but I found a less time consuming way to do it.
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