Chicken Stew with Classic Dumplings

 

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

• 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.