Chicken and Potato Dumpling Stew
This Stew is loaded with dumplings and is pure chicken and dumplings. Of course you can add vegetables to this dish but the thought of sitting down on a cold winters night and eating something that is so satifying is pure pleasure to this Yankee. And this is a perfect example of that comfort food thought. Eat up!
For 4 people
- 2 cup(s) flour, divided
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) black pepper
- 3 tablespoon(s) cold butter or margarine
- 2 eggs, beaten
- 2 (15-ounce) cans chicken broth, divided
- 3/4 cup(s) mashed potatoes
- 1 (15-ounce) can vegetable broth
- 1/4 cup(s) butter or margarine, melted
- 2 cup(s) diced, cooked chicken
Chicken and Potato Dumpling Stew Directions
- In a large bowl, stir together 1 1/2 cups flour, salt and pepper. Using a pastry blender or a couple of forks, cut in the cold butter until it resembles miniature peas. In a small bowl, mix the eggs with 1/3 cup chicken broth and mashed potatoes. Stir until smooth. Add to the flour mixture and stir until well combined and dough-like, adding more flour as needed.
- Turn dough out onto well floured work surface. Knead for a minute or so, or until smooth and pliable, adding more flour as needed to prevent sticking.
- Roll dough out into a rectangle, a half-inch thick. Allow to dry for 30 minutes. Cut dough into strips, squares or rounds for your noodles, your preference.
- In a large pot, bring remainder of chicken broth and vegetable broth to a boil over medium heat. Reduce heat to low and transfer potato dumplings to simmering broth. Cover and simmer for 10 minutes. Remove cover and remove dumplings to a bowl or plate using a slotted spoon. Mix remainder 1/4 cup flour and 1/4 cup melted butter together until smooth. Add to broth and cook until the broth is bubbling and thickened. Add the chopped chicken and dumplings, stir and cook until heated throughout. Serve immediately.