Ingredients
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1 (10 3/4 ounce) can reduced-fat cream of chicken soup
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1 (10 3/4 ounce) can water
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1 packet instant chicken bouillon
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1/2 cup milk
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1 tablespoon vegetable oil
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1 clove garlic, peeled and minced or pressed
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1 onion, peeled and chopped
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2 stalks celery, washed and chopped
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3 boneless skinless chicken breast halves or 5 chicken thighs
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ground black pepper
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1 cup sifted all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 teaspoon celery seed
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2 carrots, peeled and diced
Instructions
- Bring a pot of water to boil with 1/2 teaspoon of salt and boil chicken until cooked (around 30 minutes depending).
- Drain, rinse and chop into cubes or good sized chunks.
- Set aside.
- In a large pot, stir together the cream of chicken soup, water, boullion and milk.
- Bring to a simmer over medium heat.
- Heat the oil in a pan and add the garlic, onion, celery and carrots.
- Sautee until carrots are almost done and onion is soft.
- Transfer the chicken mixture and vegetables to the soup pot, and mix well.
- Reduce heat to low, and simmer for 30 minutes.
- Season with celery seed and black pepper to taste.
- To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt.
- In a seperate bowl, mix together 1/2 cup of milk and 2 tablespoons of oil.
- Pour the liquid into the flour mixture, stirring just until moistened.
- Drop tablespoonfuls of the dumpling mixture into simmering chicken stew (after it has simmered for 1/2 hour).
- Cover pot tightly, and bring to a boil.
- Simmer for another 12 to 15 minutes.
- (I find they come out nice and fluffy if you keep the lid on:-).
- Serve hot.