Remember the stew.

Sorry about the lack of posts – I keep promising awesome pictures and whatnot, but the truth of the matter is that I’m trying to soak up every last moment that I have with my husband before he leaves again. All of you military significant others understand, no doubt!

Tonight’s post is an effort to remember how to make my Chicken Dumpling Stew!

We’ve been making some of our favorite dinners this last week, but tonight I decided to try something new. I’ve had a hankering for chicken and dumplings for weeks now. I looked up a few recipes online to get a feel for how to make it, but every recipe was very different, so I decided to do my own thing … hence the need for a blueprint so that I can replicate tonight’s results.

Chicken Dumpling Stew

Prep time: 45 minutes Cook time: 4 hours

2c Bisquick
2/3c milk
1 box chicken broth + 1 box water
several celery stalks chopped
several carrots chopped
1/2 onion chopped
1 pepper chopped
5 cloves garlic
2/3 box pasta (I used farfalle)
4 chicken breasts
3 tablespoons olive oil
parsley, basil, salt, and pepper to taste

In a large soup pot, cook the chicken in the olive oil. Shred the chicken as it cooks. Once it’s all cooked, sweat the onion, garlic, and pepper with the chicken. As the onions become clear, add the chicken broth and water (about 8c total). Heat on low and add the celery, carrots, and seasoning to taste. Cover and let heat for at least 3 hours. 40 minutes before serving, cook the pasta in a separate pot, but DO NOT COOK THROUGH — I cooked my pasta for about 1/2 of the time suggested on the package. After draining the pasta, add it to the soup. Once the pasta is added, mix 2c Bisquick with 2/3c milk in a bowl until a thick, sticky dough forms. In the pasta pot, add several cups of water and boil. Drop heaping spoonfuls of the Bisquick dough into the boiling water. Turn down the heat to slow simmer and let cook uncovered for 10 minutes, then cook covered for another 10 minutes. Once the dumplings are cooked (they will still look doughy!), place them in the stew. I spooned broth over the dumplings. Then, cover the stew again, turn up the heat a touch, and let simmer for a few minutes.

This recipe yields about 12 cups of stew.



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