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Chicken Stew with Parsley Dumplings Recipe

Chicken Stew with Parsley Dumplings Recipe

6 servings



1 cup chopped onion

3 carrots, thickly sliced

1/2 cup sliced celery

3 cups reduced-sodium chicken broth, divided

1 1/2 cups cubed boneless, skinless chicken breast

3/4 teaspoon dried sage leaves

1/2 cup frozen peas

1/4 cup all-purpose flour

Salt and pepper, to taste

Parsley Dumplings


Saute onion, carrots, and celery in lightly greased large saucepan 5 minutes. Add 2 1/2 cups chicken broth, chicken and sage, heat to boiling. Reduce heat and simmer, covered, until chicken is cooked and vegetables are tender, 10 to 15 minutes, stir in peas. Heat to boiling; stir combined flour and remaining 1/2 cup chicken broth into stew. Boil, stirring until thickened, 1 to 2 minutes. Season to taste with salt and pepper.


Spoon dumpling dough into 6 mounds on top of boiling stew, reduce heat and simmer, covered, 10 minutes. Simmer, uncovered, 10 minutes.

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