Chicken and Dumplings II

A hearty, thick soup bursting with flavor.

Step: 1

In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.

Step: 2

In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.

Step: 3

Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.

Per Serving: 675 calories; protein 51.4g; carbohydrates 48.3g; fat 29.3g; cholesterol 137.1mg; sodium 1624.4mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.