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Serves/Makes:4 or more
- 1 whole chicken
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 whole carrot, peeled and chopped
- 1 tsp (5 ml). parsley flakes
- 4 chicken boulion cubes
- 6 cups (1425 ml) water, approximately
- 2 cups (475 ml) bisquick mix
- 2/3 cup (150 ml) milk
- 1/4 tsp (1 ml). dried thyme
- a pinch of nutmeg
- cornstarch mixed with cold water
- Bring first 6 ingredients to a boil, turn down to simmer until chicken is done.
- After chicken is done, remove from stew and let cool.
- Debone chicken.
- Put deboned chicken back into stew and bring to boil.
- For dumplings:
- Mix all 4 ingredients together.
- Drop by teaspoolful into boiling stew.
- Cook covered for 10 minutes.
- Turn heat down to medium and cook uncovered for 10 more minutes.
- Remove dumplings and, stirring constantly to avoid lumps, add cornstarch mixture just to thicken stew.
- Spoon chicken mixture over dumplings and enjoy.
- I found this dumpling recipe and found it to be the best. I have to make a double batch when I make them just to have enough to go around.
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