About this recipe:A classic chicken dish. Chicken is simmered with chicken soup, chicken stock, onion, celery and dumplings, then served in a thick sauce. Perfect for those cold winter nights.
300g cream of chicken soup
415ml low salt chicken stock
1 tablespoon vegetable oil
4 tablespoons chopped onion
65g celery, chopped
3 skinless, chicken breast fillets, cut into strips
1 teaspoon celery seed
ground black pepper to taste
125g plain flour, sieved
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
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Method Prep:15min › Cook:45min › Extra time:1hr › Ready in:2hr
In a large saucepan, stir together the cream of chicken soup, chicken stock and milk. Bring to a simmer over medium heat.
Heat 1 tablespoon oil in a frying pan over medium-high heat. Add chicken, onion and celery. Saute until chicken is cooked through and onions are tender. Transfer the chicken mixture to the saucepan and mix well. Reduce heat to low and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 125ml of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover saucepan tightly and bring to the boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls and serve hot.