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Chicken 'n' Carrot Dumpling Stew

 Chicken 'n' Carrot Dumpling Stew
It's been many years since I clipped this recipe from a magazine. It's always welcome at a family get-together.
2 ServingsPrep: 15 min. Cook: 40 min.

Ingredients

  • 1/2 pound boneless skinless chicken breasts
  • 1 cup chicken broth
  • 1 small onion, chopped
  • 1 celery rib, sliced
  • 1/8 to 1/4 teaspoon salt
  • Dash dried thyme
  • Dash pepper
  • 4-1/2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons water
  • DUMPLINGS:
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons shortening
  • 1/4 cup milk
  • 2 tablespoons finely grated carrot
  • 1/2 teaspoon minced fresh parsley

Directions

  • In a large saucepan, combine the chicken, broth, onion, celery, salt,
  • thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for

2 of 2

Chicken 'n' Carrot Dumpling Stew (continued)

Directions (continued)

  • 15 minutes or until a meat thermometer reaches 170°. Combine
  • flour and water until smooth. Stir into broth. Bring to a boil; cook
  • and stir for 1 minute or until thickened.
  • For dumplings, in a large bowl, combine the flour, baking powder and
  • salt; cut in shortening until mixture resembles coarse crumbs. Stir
  • in the milk, carrot and parsley.
  • Drop by rounded tablespoonfuls onto simmering broth. Cover and simmer
  • for 20 minutes or until a toothpick inserted in a dumpling comes out
  • clean (do not lift the cover while simmering). Yield: 2 servings.
Nutritional Facts: 1 serving (1 cup) equals 413 calories, 16 g fat (4 g saturated fat), 67 mg cholesterol, 1,199 mg sodium, 35 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.