- Average
- Average budget
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
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.