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Chicken Stew


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  • 3 cups cooked chicken, deboned and cut in chunks
  • 1 qt. chicken broth
  • 2 tsp. granular chicken bouillon
  • 2 cups potatoes, cubed
  • 2 cups peas
  • 2 Tbsp. onion, chopped
  • 2 cups sliced carrots
  • 1 Tbsp. parsley
  • 1 tsp. salt
  • Pepper to taste
  • Flour
  • Water
  • 1 box buttermilk baking mix



Step 1

Put first 10 ingredients into an 8-qt. kettle.

Cover and bring to a boil.

Reduce heat. Simmer until vegetables are soft

Thicken or thin with water and/or flour as desired.

Make dumplings according to buttermilk baking mix box

Drop dumplings on top of cooked stew

Simmer until dumplings are cooked through.


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