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Nepas OTBS #242
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This is an easy 20 min recipe.
Recipe follows
Dice a small onion, 2 celery stalks with leaves and 1/2 tsp minced garlic carrot and peas....(i used a can og carrot pes mix drained.
Saute the onion, celery into 2 T butter.
I use better than bullion chicken.
Now put it together.
If you dont want to cook all the chicken, go to store and buy a rotisserie like i did.
4 tablespoons butter divided
2 carrots diced small
2 stalks celery plus their leaves diced
1 onion diced
1 1/4 cup AP Flour divided
4 cups low sodium chicken stock/broth
1 cup whole milk divided
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried, plus more for garnish
2 cups cooked diced or shredded chicken
extra salt and pepper
Instructions
Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
Add 1/4 cup flour, stir to coat.
Add chicken broth (4 cups) and bring to a boil.
Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
Serve garnished with extra fresh thyme and fresh ground pepper, if desired
Recipe follows
Dice a small onion, 2 celery stalks with leaves and 1/2 tsp minced garlic carrot and peas....(i used a can og carrot pes mix drained.
Saute the onion, celery into 2 T butter.
I use better than bullion chicken.
Now put it together.
If you dont want to cook all the chicken, go to store and buy a rotisserie like i did.
4 tablespoons butter divided
2 carrots diced small
2 stalks celery plus their leaves diced
1 onion diced
1 1/4 cup AP Flour divided
4 cups low sodium chicken stock/broth
1 cup whole milk divided
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried, plus more for garnish
2 cups cooked diced or shredded chicken
extra salt and pepper
Instructions
Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
Add 1/4 cup flour, stir to coat.
Add chicken broth (4 cups) and bring to a boil.
Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
Serve garnished with extra fresh thyme and fresh ground pepper, if desired
