2 onions or 1 c. dried onions
2 cups fresh, diced carrots or 1 cup dried carrots
2 cups diced celery or 1 c. dried celery
3 cups water -- if using dehydrated vegetables above
1/4 c. olive oil
1 c. whole wheat flour
10 cups water
14 cubes chicken bouillon
2 bay leaves
1 t. black pepper
1 t. dried thyme or fresh thyme from the garden
1 t. dried sage or fresh
2 T. lemon juice (optional)
2 cans (15 oz. each) chicken chunks, with liquid
2 t. dried parsley or fresh
Whole Wheat Dumplings (recipe follows)
Rehydrate dried onions, carrots and celery in 3 cups water for 15 minutes if using dehydrated. Otherwise, dice the onions, carrots and celery. Put olive oil in a large pot on high heat, add vegetables and saute for 2 minutes. Add the flour and stir well, coating the vegetables. Stir in 10 cups water. Add the bouillon, spices and lemon juice, if uisng. Bring to a boil and stir until thickened. Add chicken, being careful not to shred the chicken. Drop dumplings onto the boiling stew. Reduce heat and cook, uncovered, 10 minutes. Cover and cook 10 minutes more. Sprinkle parsley over top and serve. Makes 4-6 servings.
Whole Wheat Dumplings
2 c. whole wheat flour
2 T. baking powder
1/3 c. dry milk
1 t. salt
3 T. butter-flavored shortening, melted or olive oil
1 c. warm water
Mix flour, baking powder, dry milk and salt together in a bowl. Add olive oil or melted shortening and water. Stir until a soft dough forms. Drop by spoonfuls onto the boiling stew. REduce heat and cook, uncoverd, 10 minmutes. Cover and cook 10 minutes more.
