Christy's Chicken and Dumplings

Directions for the Stew Melt butter in a large deep pot, large enough to hold the entire stew with chicken. Add the chopped garlic and sauté for a few minutes on med/low heat before it starts to turn brown. Add the onions, carrots, celery, water, milk, cream, lemon juice and bouillon. Keep on medium/low heat covered for about an hour until the vegetables are soft. While the broth is on low heat, add chicken in broth and cook for about 20 minutes until cooked through. Remove the chicken and most of the vegetables and bring the broth to a boil. Mix the cornstarch with a little water, a tbsp or two until the cornstarch is dissolved. Pour in Stew. Add parsley. Continue to add more cornstarch if the broth is not thick to your liking. Sprinkle with salt and pepper to taste. NOTE: The bouillon has a lot of flavor and salt, so you won’t need to add much. Let cook for about 5 mins while making the dough for the dumplings. Directions for the Dumplings This is the trickiest part of the recipe. Mix all the ingredients together with a spoon to form a sticky dough. Add teaspoons of milk if mixture is too dry. Do not make dough too gooey, you must be able to pick it up and make golf ball size dough balls without sticking too much to your hands. While Broth is boiling on HIGH, drop the golf ball size balls quickly into the stew. Let boil for 5 minutes, covered. Reduce heat to LOW, and add the cooked chicken and vegetables back to the broth. Let cook and heat through for several minutes and then remove from heat. Broth will stay warm for about an hour in the pot. It is best to serve immediately, as the dumplings can get hard in the middle. Serve.