Ingredients
-
3
-
1 1/2
-
1
-
1
-
1
-
1
-
1/2
-
2
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1/2
Directions
Chicken Stew Ole With Corn Dumplings, This is an old recipe, but very spicy and tasty It came in a Family Circle magazine My daughter passed this along to me A great Southwestern dish , We Love this soup it’s rich, spicy and hearty The only difference, used Jiffy cornbread mix Thanks for the great new keeper!, Yummy! Really nice when the weather is cool, and a flavorful change from regular chicken and dumplings Thanks for sharing the recipe!
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Steps
|
1
Done
|
Bring the Chicken Broth to a Boil in a 5-Quart Pan. Add Chicken, Onion, Celery, Salt, Garlic, and Pepper. |
|
2
Done
|
Cover and Cook Over Medium-Low Heat 45 Minutes, or Until the Chicken Is Tender. |
|
3
Done
|
Remove the Chicken With a Slotted Spoon. Let |
|
4
Done
|
the Chicken Cool. |
|
5
Done
|
Add Potatoes, Carrots, Corn, Tomato Sauce, Salsa, and the Undrained Chilies to the Pan. Cover and Cook 20 Minutes or Until the Vegetables Are Almost Tender. |
|
6
Done
|
Meanwhile, Mix Flour and Water in a Small Bowl Until Well Blended. Stir This Into the Stew. |
|
7
Done
|
Cut the Chicken Into Bite-Sized Pieces, Add to the Stew. |
|
8
Done
|
Now Mix All the Corn Dumpling Ingredients |
|
9
Done
|
Together,in a Bowl. |
|
10
Done
|
Drop Dumpling Batter a Tablespoon at a Time on Top of the Stew in Pan. Cover and Cook 20 Minutes, Until Dumplings Are Cooked Through. |
