Wednesday, November 14, 2007

Chicken Stew & Ranch Dumplings

The hubs & I are pretty busy for the next two weeks. We are going out of town for the next two weekends & turkey day,etc.. Well I refuse to shop & I want to use up the fresh produce in the house. I also wasn't feeling well so I wanted some Chicken Soup/Stew/Something.
I found a chicken stew recipe on Cooking Light, but adapted it to what I had at the house

Chicken Stew
4 chicken breasts, cut into bit sized pieces
Olive Oil
2 cups of red potatoes, cut into bite size pieces
1 cup celery, sliced
1 cup carrots, sliced
1/2 cup onions, diced
garlic powder
8 cups of chicken broth (low sodium)
1 cup frozen peas
1/2 cup corn
3/4 cup of water
1/4 cup of flour

Heat oil over medium heat in a large pot or dutch oven and add chicken. Cook until chicken is browned.
Add the next seven ingredients to the pot & mix well. Let the vegetables saute for about 5-7 minutes.
Add the broth, peas & corn & bring to a boil. Cook until potatoes are tender.
In a separate bowl, mix flour & water until no longer clumpy. Gradually add to the soup. Stir well.
Reduce heat to low & let the stew simmer.

For the dumplings, and this is where it gets funny, i used 1 cup of bisquick & 1/6 cup of ranch dressing & 1/6 cup of water. Now I did this b/c we had no milk in the house. The hubs though ranch was like milk so we should use it. Pretty funny, but it worked. (Note you should use 1/3 cup of milk to make the dumplings)
Drop about 8 balls of dough into the soup mixture. cook on low, uncovered about 10 minutes. Then cover & cook for an additional 10 mins.
Just what the doctor ordered!!


Michelle said...

This dish looks fabulous and I am going to try it this week - about how many red potatoes would you say you used?

lisa m said...

I am making this tomorrow! I will be adding a packet of dry ranch to bisquick and milk as the liquid. Ranch dumplings sound awesome!