Good Lifestyle

This is the kind of food food used to do when the sniffments are placed, and it's always a classic comfort food all these years later. This recipe of chicken and dumplings has many same magical powers and kernel flavors ofChicken noodle soup-The root vegetables, saltybrothand shredded chicken - but it is made more substantial by adding aRed Thicken the base of the soup and, you guessed it, mellowDumplings Instead of soft noodles. Of course, the real magic is in these pillows of rosemary scented joy, which quenches the rich liquid and, when combined with juicychicken, made for one of the most satisfactory and savory bites imaginable. Take care of yourself and those you like by making them a meal of chicken and dumplings at home. With or without a sniff, it's a comforting dish.

Nutrition:380 Calories, 12 g of grease (5 g saturated), 810 mg of sodium

Serve 4

You will need

2 c.
4 medium carrots, cute cut
1 medium onion, diced
3 CMSP plus 2/3 cup of flour
1/2 c. Dried thyme tea
4 cups of chicken broth with low sodium
1 lb of boned and skinless chicken thighs
Black salt and pepper
1 1/2 c. Cooking powder
1 teaspoon of rosemary chopped fresh
1/2 cup of 2% milk
1/2 cup frozen peas

How to do it

1. Heat the butter in a saucepan or a large saucepan over medium heat.
2. Add the carrots and onions and cook for about 5 minutes until it is softened.
3. Add the 3 tablespoons of flour and thyme, stirring so that vegetables are uniformly coated.
4. Slowly add the stock, whipping to prevent the pieces from forming. Bring to a sweet to simmer.
5. Season the chicken thighs with salt and black pepper and add to the pot, immersing them in the stock.
6. Pouchez the chicken for about 8 minutes, until just cook.
7. Delete to a cutting board to rest.
8. Combine the remaining 2/3 cup flour with the cooking powder, rosemary, 1/4 teaspoon salt and a lot of black pepper.
9. Add the milk and gently stir until the dough has just come together.
10. Give yourself loose in 8 dumplings and drop them directly into the soup.
11. Cover the pot and cook on low heat for 10 minutes until the dumplings are instructed.
12. Shred the reserved chicken.
13. Add to the pot, with peas, stirring carefully not to break the dumplings.
14. Heat for 1 minute before serving.

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