INGREDIENTS
2 cups
Chicken, cooked
2
Carrots
2
stalks Celery
1 tsp
Flat leaf parsley, fresh
1
Onion
1 tsp
Parsley or thyme, fresh leaves
1/2 cup
Peas
32 oz
Chicken stock
1 tsp
Baking powder
4 tbsp
Cornstarch or flour
1 cup
Flour
1 tsp
Salt
1
Salt and pepper
1/2 tsp
Turmeric [see note
4 tbsp
Butter
1/2 cup
Milk
1/2 cup
Milk [see note
1/2 cup
Water