Chicken Stew and Cornmeal Dumplings

By Jahel

Ingredients

• 14 ounce can chicken broth
• 10 ounce package frozen mixed vegetables
• 1 cup frozen small whole onions
• ½ cup water
• 2 teaspoons snipped fresh basil, oregano, or dill; or 1/2 teaspoon dried basil, oregano, or dill, crushed
• ½ teaspoon salt
• teaspoon garlic powder
• teaspoon black pepper
• 1 cup milk
• 1/3 cup all-purpose flour
• 2 cups cubed cooked chicken or turkey or two 5-ounce cans chunk-style chicken or turkey
• Dumplings
• ½ cup all-purpose flour
• ½ cup shredded cheddar cheese
• 1/3 cup yellow cornmeal
• 1 teaspoon baking powder
• dash ground black pepper
• 1 beaten egg
• 2 tablespoons milk
• 2 tablespoons cooking oil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a large saucepan combine chicken broth, frozen vegetables, onions, water, dried herb (if using), salt, garlic powder, and pepper. Bring to boiling.

Step 2

Meanwhile, in a small bowl combine milk and flour; stir into vegetable mixture. Stir in chicken. Cook and stir until thickened and bubbly. Stir in fresh herb, if using.

Step 3

Drop dumpling mixture from a tablespoon to make 4 to 8 mounds on top of the bubbling stew. Simmer, covered (do not lift cover), over low heat for 10 to 12 minutes or until a wooden toothpick inserted in a dumpling comes out clean.

Step 4

For Dumplings
In a medium bowl stir together all-purpose flour, shredded cheddar cheese, yellow cornmeal, baking powder, and black pepper. In a small bowl combine beaten egg, milk, and cooking oil; add to flour mixture, stirring with a fork just until combined.