INGREDIENTS
1 1/4 lb
Chicken thighs
4
Carrot sticks
2
Celery stalks
1 tsp
Garlic powder
1
Parsley, Fresh
1 tsp
Thyme, dried
1
White onion, small
2
Eggs
1 tbsp
Baking powder
2 1/3 cups
Flour
1 tsp
Salt
1
Salt and pepper
1/4 cup
Butter
1 cup
Heavy cream or whole milk
1 cup
Milk
8 cups
Chicken stock or water