½ tsp black pepper
1 cup all-purpose flour
1 cup water
1 lb boneless, skinless chicken breast
1 tsp dried basil
1 tsp dried parsley
1 tsp garlic powder
1 tsp kosher salt
1 tsp onion powder
2 cup frozen peas and carrots
2 Tbsp unsalted butter
2 tsp poultry seasoning
3 cup milk
4 cup chicken broth
Dumplings:
½ tsp kosher salt
1 cup milk
1 Tbsp baking powder
1 Tbsp butter (softened)
2 cup flour
1 cup all-purpose flour
1 cup water
1 lb boneless, skinless chicken breast
1 tsp dried basil
1 tsp dried parsley
1 tsp garlic powder
1 tsp kosher salt
1 tsp onion powder
2 cup frozen peas and carrots
2 Tbsp unsalted butter
2 tsp poultry seasoning
3 cup milk
4 cup chicken broth
Dumplings:
½ tsp kosher salt
1 cup milk
1 Tbsp baking powder
1 Tbsp butter (softened)
2 cup flour
Directions
In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.
Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.
In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.
Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!
Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.
In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover.
Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!
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