Easy Chicken and Dumpling Stew

Ingredients

3 whole skinned and deboned chicken breasts (about 1-1/2 pounds/680 g)
3 cups/750 mL water
2-1/2 tbsp/40 mL Watkins Chicken Soup Base
1-1/2 tsp/7.5 mL Watkins Garlic Flakes
1 tsp/5 mL Watkins Parsley
1/8 to 1/4 tsp/0.6 to 1.2 mL Watkins Black Pepper
1/8 tsp/0.6 mL Watkins Celery Seed
1/2 cup/125 mL sliced celery
1/2 cup/125 mL chopped onion
1 Watkins Bay Leaves
1/2 cup/125 mL water
1/3 cup/80 mL all-purpose flour
2 cups/500 mL frozen mixed vegetables
Parsley Dumplings (recipe follows)

Parsley Dumplings
1-1/2 cups/375 mL all-purpose flour
2 tsp/10 mL Watkins Baking Powder
1 tsp/5 mL Watkins Chicken Soup Base
1 tsp/5 mL Watkins Parsley
2/3 cup/160 mL milk
2 tbsp/30 mL Watkins Original Grapeseed Oil
1 egg, slightly beaten

Directions

Cut chicken breasts into 1-inch/25-mm cubes. In a large saucepan or Dutch oven combine chicken, 3 cups/750 ml water, and next eight ingredients. Cover and bring to a boil over medium heat; reduce heat and simmer 30 minutes or until celery is tender. In small bowl, combine water and flour; mix well and stir into broth. Cook over medium heat until mixture begins to boil and thicken, stirring frequently; stir in vegetables. Bring to a boil. Drop dumpling dough by rounded tablespoonfuls onto boiling stew mixture. 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
Combine flour, baking powder, soup base and parsley in medium bowl. Add milk, oil, and egg; stir just until moistened.
 

Makes 6 servings.

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