Favoreats
Favoreats LLC
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INGREDIENTS
4 cups
chicken broth
1 cup
water
2 tbsp
unsalted butter
2 tsp
poultry seasoning
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
kosher salt
1 tsp
dried parsley
1 tsp
dried basil
1/2 tsp
black pepper
1 lb
boneless, skinless chicken breast
1 cup
all-purpose flour
3 cups
milk
2 cups
frozen peas and carrots
2 cups
all-purpose flour
1 tbsp
baking powder
1/2 tsp
kosher salt
1 tbsp
butter (softened)
1 cup
milk
NOTES
In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.
Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.
In a sealable container (such as a large mason jar) 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 the pot, stirring constantly. Add frozen vegetables and cover.
Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well.
Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.
Kayti Young • 2019-11-16
