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Chicken and Dumplings Soup or Stew
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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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