1. In a large saucepan, melt 3 tbsps butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
2. Make dumplings: Whisk together 1 cup all-purpose flour, 1 teaspoon each baking powder and coarse salt and 2 tablespoons chopped fresh parsley. Cut in 2 tablespoons cold unsalted butter. Stir in 1/2 cup whole milk (or almond milk).
3. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped Parsley
I sometime use canned chicken if I am running out of time. Canned green beans are fine as well. However, it is best with all fresh ingredients.
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|Serving Size: 1 Serving (770g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 952 (62%)|
|Amt Per Serving||% DV|
|Total Fat 105.8g||141 %|
|Saturated Fat 33.6g||168 %|
|Monounsaturated Fat 42.1g|
|Polyunsanturated Fat 21g|
|Cholesterol 527.8mg||162 %|
|Sodium 909.9mg||31 %|
|Potassium 1492.3mg||39 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 5.2g|
|Protein 129.3g||185 %|
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Calories per serving: 1528
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