BIRD'S CHICKEN STEW WITH DUMPLINGS (OR CHICKEN NOODLE SOUP)

Bird's Chicken Stew With Dumplings (Or Chicken Noodle Soup) image

Serve this as a soup, ladling it over some cooked egg noodles, or follow with the dumplings portion of the recipe to thicken the sauce into a wonderful creamy stew. This is a family favorite and wonderful comfort food.

Provided by 2Bleu

Categories Chowders

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 18

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Ingredients

1 teaspoon poultry seasoning
1 whole chicken, cleaned
2 cups chicken broth
2 cups water
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
salt and black pepper, to taste
1 medium onion, chopped
4 carrots, cubed small
4 stalks celery, chopped
1 (15 ounce) can green beans
1/4 cup fresh parsley, chopped
1 (16 ounce) bag wide egg noodles, cooked and drained
1/2 cup heavy cream
3 cups Bisquick
1 teaspoon fresh sage, chopped
1 cup 2% low-fat milk or 1 cup buttermilk

Steps:

Rub chicken with poultry seasoning and place in large dutch oven. Add the chicken broth, water, oregano, basil, garlic powder, and salt and pepper . Bring to a boil, then reduce heat to low and cover and simmer for 2 hours or until chicken is about falling off the bone, stirring occasionally.
Carefully remove the chicken from the pot (using 2 large slotted spoons to lift it works well) into a colander placed inside a pot to catch the dripping and return it back to the broth. Add remaining stew ingredients and continue simmering the broth, but uncovered.
Once the chicken is cool enough to handle (about 15 minutes), remove the skin and de-bone the chicken (cut up any overly large pieces such as the breasts). Add chicken back to the pot. Raise temperature up to medium and let simmer 10 minutes. Taste broth and re-season with salt and pepper if needed. (AT THIS POINT you can serve it as soup by ladling it over the cooked egg noodles).
FOR DUMPLING STEW VARIATION: Bring temperature up to medium-high and stir in the heavy cream to the broth. Mix Bisquick, sage, and milk to form a dough. Drop dough by heaping teaspoons into hot broth. Don't crowd as they will fluff up, so do in batches if necessary.
Let simmer for 20 minutes, CAREFULLY turning the dumplings with a slotted spoon after 10 minutes and about every 5 minutes after that until dough is cooked through (this will also help turn the broth into a thicker stew).
If necessary, remove 1st batch of dumplings to a large bowl and repeat by dropping the 2nd batch of dumplings. Add 1st batch of dumplings back into pot, and its ready to eat.