Chicken Stew with Parsley Dumplings


(1 vote) 5 1

This is a great stew that will fill up your whole family and each and everyone of them will enjoy.

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  • 2 1/2 to 3 lb. broiler fryer, cut up
  • 4 C. water
  • 1/2 C. chopped onion
  • 5 Tbs. chicken instant bouillon or 5 bouillon cubes
  • 1/4 tsp. pepper
  • 2 C. sliced carrots
  • 1/3 C. all purpose flour
  • 1/2 C. water
  • 1 1/2 C. sliced celery
  • 2 C. biscuit baking mix
  • 2/3 C. milk
  • 1 Tbs. parsley flakes

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Heat chicken, 4 C. water, onion, bouillon and pepper to boiling in a 4 qt. Dutch oven; reduce heat and simmer uncovered for 30 minutes. Add carrots and celery, simmer for 15 minutes. Mix flour and 1/2 C. water. Stir mixture into chicken broth, chicken and vegetables in Dutch oven. Cook, stirring constantly, until thickened. Mix baking mix, milk and parsley until soft dough forms. Drop by spoonfuls onto bailing stew. Cook, uncovered over low heat for 10 minutes. Cover and cook 10 minutes more.

Yield; 4 to 6 servings.

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