I love dumplings. I have had plain chicken and dumplings, but I really prefer them in a stew.
To make it stew, I add some peas, carrots and onion and thicken the broth.
Either way you like to make them, they are still delicious.

2/3 cup flour
1 Tablespoon fresh parsley OR 1-1/2 teaspoons dried
1 teaspoon baking powder
a pinch of dried basil OR dill weed
a pinch salt
1/4 cup milk
2 Tablespoons cooking oil

In a medium size bowl, combine the dry ingredients.
Mix the milk and oil and add that to the flour mixture.
Stir just until combined.
Set aside.
Make sure your stew is bubbling.
With a spoon, scoop 4-8 mounds and drop on top the stew.
Cover the stew and let simmer for 10-12 minutes or until a toothpick is clean when poked into one of the dumplings.

Serves 3-4.

If you want to thicken the broth, combine 1 cup milk and 1/3 cup flour and stir into 2-1/2 cups boiling broth. Cook and stir until thickened and bubbly.

Last year’s D- Deviled Eggs