*adapted from a Paula Deen recipe on foodnetwork.com
This recipe tastes like Thanksgiving in a bowl. No joke. It is so delicious and comforting on a cold Autumn day. And the smell that fills our home when we cook this recipe is amazing.
Ingredients:
Chicken:
2-3 large chicken breasts
3 ribs celery, chopped (optional)
1 large onion, chopped
2 bay leaves
3 quarts chicken broth
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
3 ribs celery, chopped (optional)
1 large onion, chopped
2 bay leaves
3 quarts chicken broth
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
2 tsp. Rosemary
Dumplings:
Dumplings:
2 1/2 C. pancake mix (like Bisquick)
1/3 C. water
1/4 C. melted butter
1 egg
Directions:
To start the chicken: Place the chicken, celery, onion, bay leaves and rosemary in a large pot. Add chicken stock and bring to a simmer over medium heat. Simmer the chicken until it is tender, about 40 minutes. Keep warm over low heat.
Add the cream of celery/chicken soup to the pot with the chicken and simmer gently over medium-low heat.
To prepare the
dumplings: Mix the pancake mix, water, melted butter, and egg. Drop the dough by spoon fulls into soup and cook for 3-4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls. Salt and pepper to taste.
Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew
To serve, ladle chicken, gravy, and dumplings into warm bowls. Salt and pepper to taste.
Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew
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