* 2 1/2 pounds skinless chicken thighs or legs
* 5 cups chicken broth
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 3/4 pound potatoes, quartered
* 3 carrots, cut into 2-inch pieces
* 2 celery ribs, sliced
* 1 medium onion, cut into eighths
* 1 (10 ounce) package frozen peas
* DUMPLINGS:
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 3 tablespoons butter or margarine
* 3/4 cup soy milk
* 1/4 cup minced fresh parsley

1. Place chicken and broth in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. Meanwhile, combine flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in soy milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.


Serving Size: Serves 8 with

 

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