Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Chicken broth

  2. 1 Chicken - (abt 3 lbs) - cut into 8 pieces, Skin removed

  3. 4 Carrots - peeled, and Cut into 1" chunks

  4. 4 Celery ribs with leaves - cut into 1/2" chunks

  5. 1 Onion - thinly sliced (small)

  6. 1 Bay leaf

  7. 1 teaspoon 5ml Dried summer savory Salt - to taste Freshly-ground black pepper - to taste

  8. 1 1/4 cups 78g / 2.8oz Flour

  9. 2 tablespoons 30ml Yellow cornmeal

  10. 1 1/2 teaspoons 7 1/2ml Baking powder

  11. 1/2 teaspoon 2 1/2ml Celery seeds

  12. 3 tablespoons 45ml Vegetable shortening

  13. 1/2 cup 118ml Milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large Dutch oven, combine broth and chicken. Simmer over medium heat, uncovered, 10 minutes, skimming off any foam that rises to surface. Add carrots, celery, onion, bay leaf, and savory. Simmer, partially covered, 15 minutes. Skim fat off surface of broth. Season with salt and pepper to taste. In a large bowl, whisk together flour, cornmeal, baking powder, celery seeds, and 1/2 teaspoon salt. Cut shortening into small pieces and use your fingers to rub it in until mixture resembles coarse meal. Add milk and stir just until a sticky dough forms. Dip a spoon into simmering stew, then spoon out generous tablespoons of dough and drop into stew to make about 12 dumplings. Cover pan and simmer over medium-low heat until dumplings are cooked through, about 20 minutes. Remove and discard bay leaf before serving. This recipe yields 4 to 6 servings.


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