Ingredients
- STEW INGREDIENTS:
6 cups low-sodium chicken broth (no sugar/dextrose added)
1 tbsp. marjoram
1 tbsp.. garlic powder
4 boneless, skinless chicken breasts – cut into small chunks
2 tbsp. olive oil
1 large onion – peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, cleaned and sliced
DUMPLING INGREDIENTS:
2 cups whole wheat pastry flour
1 tbsp. baking soda
1/2 tsp. salt
3 tbsp. olive oil
1 cup milk (any milk you typically use is fine. I currently use unsweetened almond milk.)
Directions
1.STEW DIRECTIONS:
2.Pour the broth into your crock pot (or into a large soup pot if cooking on a stove top)
3.Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top, bring to a slow boil)
4.In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.
5.Add the veggies and cut up chicken to the crock pot (or soup pot).
6.DUMPLING DIRECTIONS:
7.In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
8.Pour in the oil and milk and mix with a wooden spoon.
9.(Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrap into your pot. (Just like making drop cookies)
10.Cook on high for about 3-1/2 - 4 hours. It’s important to know how your crock pot cooks here. Every crock pot is slightly different. Adjust cooking times accordingly.
11.NOTE: The dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and gently stir them into the stew to finish cooking. Break one open to be sure it’s cooked all the way through.
Description
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