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Chicken and Dumplings
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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
  • Dumplings:
  • 2 cups (475 ml) bisquick mix
  • 2/3 cup (150 ml) milk
  • 1/4 tsp (1 ml). dried thyme
  • a pinch of nutmeg
  • Thickener:
  • 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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