|
| 2 | tablespoons vegetable oil |
| 4 | medium stalks celery, coarsely chopped (2 cups) |
| 3 | medium carrots, thinly sliced (1 1/2 cups) |
| 1 | large onion, chopped (1 cup) |
| 3 | cups cubed cooked chicken |
| 1/2 | teaspoon pepper |
| 6 | cups Progresso® chicken broth (from two 32-oz cartons) |
|
| 1 1/2 | cups Gold Medal® self-rising flour |
| 1/4 | cup shortening |
| 2 | tablespoons chopped fresh parsley |
| 1/2 | cup Progresso® chicken broth |
Serve with...
Apple-Pecan Crisp
Total Time:
50 min
| 1. | In Dutch oven or large saucepan, heat oil over medium-high heat. Add celery, carrots and onion; cook, stirring frequently, until tender. Stir in chicken, pepper and 6 cups broth. Heat to boiling. Reduce heat to medium-low; simmer 15 minutes. |
| 2. | Meanwhile, place flour in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir just until dry ingredients are moistened. |
| 3. | Drop dough by tablespoonfuls onto chicken or vegetables in simmering stew. Cover; cook over medium-low heat 10 to 15 minutes or until dumplings are firm. |
| No change. |
|
| Use rotisserie chicken from your supermarket to save time. |
Nutrition Information:
310 ( 140); 15g ( 3 1/2g, 1g); 45mg; 1210mg; 23g ( 2g, 2g); 21g 80%; 4%; 15%; 15% 1 ; 0 ; 1 ; 2 ; 2 1 1/2