Chicken And Dumpling Stew

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 quarts chicken stock (i use homemade-not sure of the canned conversion amount)
• 1 lb red potatoes
• 1 lb carrot
• 2 stalks celery
• 1 cup shredded chicken (i often don't use any)
• 2 tablespoons cornstarch, mixed in cold water
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 teaspoons shortening
• 3/4 cup buttermilk (you can mix 1 t vinegar and 1 c milk if you don't have butter milk)
• 1 teaspoon parsley

Recipe

• 1 cut the carrots, celery and potatoes up any way you like, as long as they end up in bite-sized pieces.
• 2 add the stock, along with the vegetables and chicken to a large pot.
• 3 put over low heat for 2 hours. (this can be shortened to 1 hour, but will sacrifice some flavor.).
• 4 ten minutes before you want to serve, turn up the heat to medium-high and make the dumplings: cut the shortening into the flour until the lumps of shortening are pea-sized or smaller. sprinkle in the buttermilk; mix with a fork until the flour holds together. form into a ball and pinch pieces of dough off and drop into the stew. cook for approximately 5 minutes, or until all the dough pieces float to the surface.
• 5 add the cornstarch-and-water mixture and stir until thickened.
• 6 serve!
• 7 note: if you're planning on saving this for leftovers, either use less cornstarch or none at all-it will congeal in the fridge and not liquefy again.