This recipe is actually a “mistake”. I was attempting to make Chicken and Dumplings. I found you can get a really creamy Chicken Stew when your dumplings mostly fall apart!
To make your Dumplings…
1 1/2 Cup of Bisquick Low Fat (or the normal version if you’re not calorie/carb counting)
1/2 cup of cold Lactose Free Milk
1 Tablespoon of Paprika
(This dumpling recipe is a recipe for simple Low Fat Drop Biscuits as well)
Set aside the dumpling mixture.
To make the stew:
8 cups of low fat, low sodium Chicken Stock or Broth
1.5 lbs of frozen chicken thighs (no skin), Diced up nicely.
1 cup of Frozen Peas
1/2 cup of Corn (low sodium can or frozen)
1/2 tablespoon of dried garlic flakes
1 (8 oz) container of Frozen Spinach
1 medium onion (diced)
3 stalks of Celery (diced)
3 large Carrots (sliced into coins) or use 1/2 bag of frozen carrots
2 tablespoons of Black Pepper
1/2 tablespoon of White Pepper
1/2 tablespoon of Kosher Salt
(Optional) 1 tablespoon of Frank’s Red Hot
4 or 5 dried tomatoes, diced up
(optional) 1/2 tablespoon of dried Jalepeno
(optional) 1/4 teaspoon of Red Pepper
2 Tablespoons of Olive Oil
In a nice soup pot, Heat your oil up and add the diced onions, carrots (only if NOT frozen) and Celery. Saute until the onions are translucent.
Add in the Chicken, pepper (Black and White), Salt. Continue to Saute in the soup pan until the chicken is cooked.
Now add in the Broth or Stock. Bring this to a ripe boil and add in all remaining soup ingredients. The temperature will drop again. bring it back to a boil. Once it’s boiling, back the heat down to a simmer and drop loose spoonfuls of the “Dumpling” mixture into the soup. Once all dumpling mixture is in the soup pot, cover the soup pot and set the heat to LOW.
Allow the soup to simmer for 30 to 40 minutes. The dumplings will have mostly abated and spread through the soup, creating a very creamy stew! Believe it or not, it’s not terribly spicy either. You can control this easily.