Make HowStuffWorks your homepage
Stews are typically hearty soups with a thicker, meatier and chunkier consistency since the ingredients are not as finely chopped. The bases used to make stews may not be as watered down either.
REFERENCE LINKS
Chicken and Dumplings Stew
by the Editors of Easy Home Cooking Magazine
Chicken and Dumplings Stew
Yield: Makes 4 servings
Ingredients:
2
cans (about 14 ounces each) fat-free reduced-sodium chicken broth
1
pound boneless skinless chicken breasts, cut into bite-size pieces
1
cup diagonally sliced carrots
3/4
cup diagonally sliced celery
1
medium onion, halved and cut into small wedges
3
small new potatoes, unpeeled and cut into cubes
1/2
teaspoon dried rosemary
1/2
teaspoon black pepper
1
can (about 14 ounces) diced tomatoes, drained or 1-1/2 cups diced fresh tomatoes
3
tablespoons all-purpose flour blended with 1/3 cup water
3/4
cup all-purpose flour
1
teaspoon baking powder
1/4
teaspoon onion powder
1/4
teaspoon salt
1
to 2 tablespoons finely chopped fresh parsley
1/4
cup cholesterol-free egg substitute
1/4
cup low-fat (1%) milk
1
tablespoon vegetable oil
Preparation:
1.
Bring broth to a boil in Dutch oven; add chicken. Cover; simmer 3 minutes. Add carrots, celery, onion, potatoes, rosemary and pepper. Cover; simmer 10 minutes. Reduce heat; stir in tomatoes and dissolved flour. Cook and stir until broth thickens.
2.
Combine 3/4 cup flour, baking powder, onion powder and salt in medium bowl; blend in parsley. Combine egg substitute, milk and oil in small bowl; stir into flour mixture just until dry ingredients are moistened.
3.
Return broth mixture to a boil. Drop 8 tablespoons of dumpling batter into broth; cover tightly. Reduce heat; simmer 18 to 20 minutes. Do not lift lid. Dumplings are done when toothpick inserted into centers comes out clean.
Nutritional Information:
| Serving Size: about 2-1/4 cups stew with 2 dumplings | |
| Sodium | 968 mg |
| Protein | 37 g |
| Fiber | 3 g |
| Carbohydrate | 51 g |
| Cholesterol | 70 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 15 % |
| Calories | 422 |
Dietary Exchange:
| Meat | 3-1/2 |
| Vegetable | 2 |
| Starch | 2-1/2 |
This recipe appears in: Stews
More Options:
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Chicken and Dumplings Stew." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/chicken-and-dumplings-stew-recipe.htm> 15 May 2008.
Cooking Crabs