Chicken and Dumplings
- 3 1/2 cups chicken broth
- 2 cups frozen mixed vegetables
- 1 cup frozen small whole onions
- 1/2 teaspoon dried basil, crushed
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1/3 cup all-purpose flour
- 2 cups cubed cooked chicken or turkey
Dumplings: In a medium bowl stir together 2/3 cup all-purpose flour, 1 tablespoon snipped parsley, 1 teaspoon Clabber Girl Baking Powder, 1/8 teaspoon salt, and 1/8 teaspoon dried thyme, crushed. In a small bowl combine 1/4 cup milk and 2 tablespoons cooking oil; add to flour mixture. Stir with a fork just till combined.
Broth: In a large saucepan combine 2 1/2 cups broth, the mixed vegetables, onions, basil, garlic powder, and pepper. Bring to boiling. Stir together remaining broth and 1/3 cup flour. Stir into vegetable mixture. Add chicken. Cook and stir till thickened and bubbly.
Drop Dumpling batter from a tablespoon to make 4 dumplings atop bubbling stew. Cover; simmer for 10 minutes (do not lift cover). Uncover and simmer for 10 more minutes.