Chicken Stew With Sour Cream Dumplings

By EdieK

Ingredients

• Stew
• 1 large chicken, cut up
• 6 carrots, cut in 1-inch pieces
• 6 celery ribs, cut in 1-inch pieces
• 1/2 cup onion, coarsely chopped
• 2 chicken bouillon cubes or 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup flour
• 1 cup milk
• 1/2 teaspoon Kitchen Bouquet
• Dumplings
• 1 1/2 cups flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon thyme
• 3/4 cup sour cream
• 3/4 cup milk
• 2 tablespoons oil

Details

Adapted from food.com

Preparation

Step 1

1Place chicken, carrots, celery,onion, boullion cubes or granules, salt, and pepper in stock pot or dutch oven with enough water to cover.2Bring to boil, lower heat, simmer 3 hours covered.3Remove chicken, cool enough to handle, then strip meat from bones.4Remove veggies.5At this point, make dumplings:.6Mix 1 1/2 cups flour,baking powder,3/4 t. salt, and thyme together.7Mix sour cream, 3/4 cup milk and oil together.8Fold sour cream mix into flour mix. Beat by hand until thoroughly mixed. Set aside.9Bring broth to boil.10Mix 1/2 cup flour, 1 cup milk and Kitchen Bouquet; add to boiling broth.,.11Cook, whisking constantly, until thick and bubbly.12Return chicken meat and veggies to broth.13Drop dumpling mix by serving-spoonfuls on simmering stew.14Cover tightly, cook 20 minutes without lifting cover.15Pick will come out clean when dumplings are done.