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Name: Chicken and Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: not set
Ingredients: 4 cups Chicken broth; 1 cup Water; 2 Tablespoons Unsalted butter; 2 teaspoons Poultry Seasoning; 1 teaspoon Onion powder; 1 teaspoon Garlic powder; 1 teaspoon Kosher Salt; 1 teaspoon Dried parsley; 1 teaspoon Basil; 1/2 teaspoon Black pepper; 1 lb. Boneless, skinless chicken breast; 1 Cup All-purpose flour; 3 Cups Milk; 2 Cups Frozen peas and carrots; Dumplings; 2 Cups All-purpose flour; 1 Tablepoon Baking powder; 1/2 teaspoon Kosher salt; 1 Tablespoon Butter (softened); 1 Cup Milk

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INGREDIENTS

4 cups Chicken broth
1 cup Water
2 Tablespoons Unsalted butter
2 teaspoons Poultry Seasoning
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Kosher Salt
1 teaspoon Dried parsley
1 teaspoon Basil
1/2 teaspoon Black pepper
1 lb. Boneless, skinless chicken breast
1 Cup All-purpose flour
3 Cups Milk
2 Cups Frozen peas and carrots
Dumplings
2 Cups All-purpose flour
1 Tablepoon Baking powder
1/2 teaspoon Kosher salt
1 Tablespoon Butter (softened)
1 Cup Milk

INSTRUCTIONS

Instructions

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.

NOTES

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Chicken and Dumplings

4 cups Chicken broth
1 cup Water
2 Tablespoons Unsalted butter
2 teaspoons Poultry Seasoning
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Kosher Salt
1 teaspoon Dried parsley
1 teaspoon Basil
1/2 teaspoon Black pepper
1 lb. Boneless, skinless chicken breast
1 Cup All-purpose flour
3 Cups Milk
2 Cups Frozen peas and carrots
 Dumplings
2 Cups All-purpose flour
1 Tablepoon Baking powder
1/2 teaspoon Kosher salt
1 Tablespoon Butter (softened)
1 Cup Milk

Instructions
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.

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Nutrition

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Serving Size: 1 Serving (908g)
Recipe Makes: 8 Servings

Calories: 1678
Calories from Fat: 917 (55%)

Amt Per Serving		% DV

	Total Fat 101.9g	136 %
	Saturated Fat 31.7g	159 %
	Monounsaturated Fat 40.6g
	Polyunsanturated Fat 20.6g
Cholesterol 516.3mg		159 %
Sodium 1376.2mg		47 %
Potassium 1612.1mg		42 %
Total Carbohydrate 44.7g		13 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 42.1g
Protein 137g		196 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1678

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