Stew Ingredients:

6 cups chicken broth (no sugar/dextrose added)

1 tbsp. marjoram

1 tbsp. garlic powder

1 tbsp. celery seed

4 boneless, skinless chicken breasts – cut into small chunks

2 tbsp olive oil

1 large onion – peeled and diced

4 large carrots – peeled and sliced

4 stalks celery – cleaned and sliced

Dumpling Ingredients:

2 cups whole-wheat pastry flour

1 tbsp. baking soda

1/2 tsp. salt

3 tbsp. olive oil

1 cup unsweetened soy milk (you can use regular milk instead.)

Stew Directions:

1) Pour the broth into your crock-pot (into a large soup pot if cooking on stove top)

2) Add the marjoram and garlic powder to the broth and turn the crock pot to high (stove top – bring to a slow boil)

3) In a pan, combine the olive oil, onion, carrots, celery and celery seeds. Sauté until the onions are translucent.

4) Add the veggies and cut up chicken to the crock-pot (or soup pot).

Dumpling Directions

1) In a large mixing bowl, combine the flour, baking soda and salt. Whisk.

2) Pour in the oil and milk. Mix with a wooden spoon.

3) (Be sure the broth is hot before adding the dumplings to the pot) Using two teaspoons, scoop up and round off your dumplings and scrape into your pot. (Just like making drop cookies)

STOVE TOP – Boil until the dumplings and chicken are cooked.

CROCK POT – Cook on high for about 3-1/2 hours. If you need to cook it longer because you are leaving for the day (or cooking overnight), turn the crock pot to the lowest setting and cook until the dumplings and chicken are cooked through. (about 6-8 hours). It’s important to know how your crock-pot cooks. Every crock pot is slightly different.

Eat and Enjoy!

As always I love hearing from you! If you have any questions or comments feel free to contact me.