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Calling all stew-ards - stew recipe chefs required

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posted on Sep, 22 2014 @ 08:23 PM
a reply to: Biigs

I have an easy peasy no-fail Chicken and Dumplings recipe that might interest you:


- 4 boneless skinless chicken breasts
- 1 onion diced
- 3 celery stalks diced
- 3 or 4 carrots diced
- 2 tablespoons of butter
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 3-4 cups of chicken broth
- 2 or 3 bay leaves
- Salt & pepper to taste
- 1 pkg of Pillsbury biscuit dough


- In a large bowl, whisk together the soups and chicken broth, set aside.

- Dice the chicken breasts into bite sized pieces and lightly dredge in a bit of flour seasoned with salt and pepper (not necessary but I like to do this).

- In a large soup pot, brown your chicken in the butter. Remove the chicken from the pot leaving in the fat and yummy browned bits, set chicken aside.

- Add your onions, carrots, and celery to the pot. Saute your veggies (this will also deglaze the pot and get all that brown flavouring from the bottom) until the onions are translucent.

- Add back in your chicken and pour in your soup mixture. Add the bay leaves and salt and pepper to taste.

- Cover and simmer for 2-3 hours, stirring occasionally.

- About one hour before the end of cooking time, cut up your biscuit dough into bite size pieces and drop into pot one piece at a time, giving the pot a stir in between so the pieces don't stick together. Cover and continue to cook until the dough is no longer raw in the middle (about 1 hour).


If you're feeling like Chef-boy-ardee.... you can make your own dumplings (they're super easy):

This recipe can be cut in half to make a smaller batch:

- 2 cups flour
- 1 1/2 teaspoons salt
- 1 tablespoon baking powder
- 2 tablespoons vegetable oil (you can also use melted butter instead)
- 1 cup luke warm water

In a large bowl, whisk dry ingredients together. Add oil and mix with a fork. Slowly add small amounts of water until you get the consistancy of a sticky gooey dough. Drop by the spoonful into your soup or stew.

You can also add whatever herbs or spices you like to this recipe for a more flavourful dumpling (just add them into the dry ingredients before adding in your wet ingredients).

Nummies !

posted on Sep, 26 2014 @ 03:54 AM
im seeing alot of people using soups for marinade/sauce thats a great idea!

plenty of smart tips here im so glad i asked.
edit on b5454347 by Biigs because: (no reason given)

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