Chicken and Dumplings II

This chicken and vegetable stew begins with a whole chicken cooked in a seasoned broth. The chicken is deboned and the meat is returned to the soup pot before adding the buttermilk baking mix dumplings.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 35 mins
• Calories: 675 Calories

Ingredients

• 1 cup milk
• ⅛ teaspoon salt
• 2 tablespoons all-purpose flour
• 2 cups buttermilk baking mix
• 1 onion, chopped
• 3 cups water
• ⅛ teaspoon ground black pepper
• salt and pepper to taste
• ¼ teaspoon ground black pepper
• 1 ½ cups chopped celery
• 1 dash garlic powder
• 1 pinch dried thyme
• 1 cup chopped carrots
• 2 potatoes, cubed
• 3 cubes chicken bouillon
• ¼ cup chopped green bell pepper
• 1 (4 pound) whole chicken
• 1 pinch poultry seasoning
• 1 pinch dried sage
• ¼ cup chopped tomatoes
• 1 (10.75 ounce) can condensed chicken broth
• ⅛ teaspoon chopped fresh parsley

Recipe Instructions

Step 1

In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.

Step 2

In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.

Step 3

Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.