Here’s a r eal comfort food for you. An easy to make chicken and dumpling stew.

Ingredients

• 3 whole skinned and deboned chicken breasts (about 1-1/2 pounds)
• 3 cups water
• 2 1/2 T Watkins Chicken Soup Base
• 1 1/2 t Watkins Garlic Flakes
• 1 t Watkins Parsley
• 1/4 t Watkins Black Pepper
• 1/8 t Watkins Celery Seed
• 1/2 cup sliced celery
• 1/2 cup chopped onion
• 1 Watkins Bay Leaves
• 1/2 cup water
• 1/3 cup all-purpose flour
• 2 cups frozen mixed vegetables

Parsley Dumplings

• 1 1/2 cups all-purpose flour
• 2 t Watkins Baking Powder
• 1 t Watkins Chicken Soup Base
• 1 t Watkins Parsley
• 2/3 cup milk
• 2 T Watkins Original Grapeseed Oil
• 1 egg, slightly beaten

Directions

1. Cut chicken breasts into 1-inch/25-mm cubes.
2. In a large saucepan or Dutch oven combine chicken, 3 cups/750 ml water, and next eight ingredients.
3. Cover and bring to a boil over medium heat; reduce heat and simmer 30 minutes or until celery is tender.
4. In small bowl, combine water and flour; mix well and stir into broth.
5. Cook over medium heat until mixture begins to boil and thicken, stirring frequently; stir in vegetables. Bring to a boil.
6. Drop dumpling dough by rounded tablespoonfuls onto boiling stew mixture.
7. Reduce heat to medium-low; cover tightly and cook 13 to 16 minutes or until dumplings are fluffy and no longer doughy on bottom.

Parsley Dumplings

1. Combine flour, baking powder, soup base and parsley in medium bowl.
2. Add milk, oil, and egg; stir just until moistened.

Makes 6 servings.

Related posts:

1. Easy Chicken and Dumplings
2. Easy Cream of Potato Soup
3. Creamy Chicken Casserole
4. Moroccan Chicken Stew
5. Chicken Noodle Soup