Chicken Stew With Dumplings

Ingredients

• 2 1/2 pounds chicken (your choice)
• 5 cups water
• 2 tablespoons chicken bouillon 
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon thyme
• 3/4 pound potatoes - diced
• 3 carrots - chopped
• 2 celery ribs - chopped
• 1 medium onion - diced
• 1 package frozen peas (or 1 can)

Dumplings

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter or margarine
• 3/4 cup milk
• 1/4 cup minced parsley

Directions

Place chicken and water and bouillon into a 5 quart pot.  Cover and cook over medium heat for about an hour and a half or until chicken is tender.  Remove chicken from broth and allow to cool before deboning and cutting into chunks.  Return chicken to pot with broth.  Add salt, pepper, basil, thyme, and vegetables and continue to simmer for another 20 minutes or until vegetables are tender.  In small mixing bowl, combine flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs.  Stir in milk and parsley.  Drop dough by rounded teaspoonfuls into simmering stew.  Cook, uncovered for 10 minutes, then cover and continue to cook for an additional 10 minutes. 

~ You'll be surprised how hearty this is.  I like to chop my vegetables a little thicker too, but however you like them is fine.  I tried this version with the dumplings and it was a total hit with the family for yet another quick and economical two day meal! ~