Chicken Dumpling stew #9, with recipe

Here is new recipe #9 for 2016! =-) 

Chicken Stew with Classic Dumplings, from Aunt Betty

I try to make something I can grab and go with to eat for lunch at work- so I tried this out. I like it. I used canned chicken breast because it was easy.

Ingredients

Stew

2

tablespoons vegetable oil

4

medium stalks celery, coarsely chopped (2 cups)

3

medium carrots, thinly sliced (1 1/2 cups) 

1

large onion, chopped (1 cup) 

3

cups cubed cooked chicken

1/2

teaspoon pepper

6

cups Progresso™ chicken broth (from two 32-oz cartons) 

Dumplings

1 1/2

cups Gold Medal™ self-rising flour

1/4

cup shortening

2

tablespoons chopped fresh parsley

1/2

cup Progresso™ chicken broth 

Directions

• 1 In Dutch oven or large saucepan, heat oil over medium-high heat. Add celery, carrots and onion; cook, stirring frequently, until tender. Stir in chicken, pepper and 6 cups broth. Heat to boiling. Reduce heat to medium-low; simmer 15 minutes.
• 2 Meanwhile, place flour in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir just until dry ingredients are moistened.
• 3 Drop dough by tablespoonfuls onto chicken or vegetables in simmering stew. Cover; cook over medium-low heat 10 to 15 minutes or until dumplings are firm.