Stewed Chicken with Dumplings
- Servings: 7
Here’s a family-favorite that’s ideal for a relaxing winter evening, with juicy, melt-in-your-mouth chicken and light, fluffy dumplings.
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Ingredients
| 3 Tbsps | vegetable oil |
| 2 lbs | bone-in chicken pieces |
| 6 cups | water |
| 1 cup | onion, sliced |
| 1 | celery stalk, cut in half, quartered |
| 2 tsps | salt |
| 1 | bay leaf |
| 3/4 tsp | dried thyme leaves |
| 1/4 tsp | freshly ground black pepper |
| 6 oz | No Yolks® Dumplings |
| 2 cups | carrots, sliced |
| 1 cup | celery, sliced |
| 3 Tbsps | all purpose flour |
| 3 tsps | water |
| lemon juice and zest, if desired |
Directions
For the Broth:
- In heavy 5-quart saucepan over medium heat, heat oil; brown chicken. Drain off fat.
- Add water, onion, celery, salt, bay leaf, thyme and pepper; heat to boiling. Reduce heat; simmer, covered, 40 minutes or until chicken is tender.
- Remove chicken; discard chicken skin and bones, celery stalk, and bay leaf. Cut chicken into bite-sized pieces and set aside.
For the Noodles:
- Heat broth to boiling; add uncooked pasta, carrot and celery. Boil, uncovered, over medium-high heat 10 minutes or until pasta and vegetables are tender.
- Mix flour in water. Stir flour mixture into broth and cook, stirring constantly, 1 minute or until thickened.
- Add reserved chicken and lemon juice and zest, if desired, to dumplings mixture and heat through.
