Распечатать
E-mail
Add a photo
Ингредиенты
- 7 tablespoons butter (divided into 3 tablespoons and 4 tablespoons)
- 1 turn of EVOO
- 1 onion diced
- 5 carrots, cleaned and cut into 1-inch pieces
- ½ tsp dried thyme
- 1 ¼ cup + 2 Tbs flour (divided into ½ cup and ¾ cup)
- 16 oz chicken broth
- Coarse salt, and pepper, to taste
- 1 ¾ pounds boneless, skinless chicken thighs cut into 2-inch pieces
- 1 Tbs Tabasco
- 3/4 cup milk
- ½ tsp salt
- 2 eggs
- 1 package (10 ounces) frozen peas
Инструкции
- In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, add 1 turn of EVOO, melt 3 tablespoons butter over medium heat.
- Add onion, carrots and thyme.
- Cook⦠stirring until onion softens, about 5 minutes.
- Add ¾ cup flour; cook, while constantly stirring, 30 seconds.
- Add chicken broth and bring to a boil, stirring constantly; season with salt and pepper to taste.
- Salt & pepper cut chicken and add to pot, reduce heat to medium-low.
- Add Tabasco, cover; cook, stirring occasionally, 20 minutes.
- While the chicken is cooking, melt 4 tablespoons butter in a heavy skillet.
- Add milk and bring to a boil.
- Add ½ tsp salt to ½ cup + 2 Tbs flour and, whisk well. (The mixture will be pasty and sort of difficult to whisk, just mix it the best you can so the butter and flour are incorporated.)
- Remove from heat and let sit for 2 minutes.
- Add 2 eggs, 1 at a time â mix fast and hard.
- Once chicken has been cooking for 20 minutes, stir in peas.
- Raise heat to return to a simmer, drop dumpling batter into the soup by tablespoonfuls, (They grow while they cook, so be sure to space them out.)
- Reduce heat so soup maintains the lowest possible simmer.
- Cover and simmer for additional 20 minutes, until chicken is tender and dumplings are firm.
- I add red papper flakes when serving but I like it hot.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 525g | |
| Recipe makes 4 servings | |
| Calories 626 | |
| Calories from Fat 259 | 41% |
| Total Fat 29.26g | 37% |
| Saturated Fat 15.63g | 63% |
| Trans Fat 0.12g | |
| Cholesterol 245mg | 82% |
| Sodium 885mg | 37% |
| Potassium 861mg | 25% |
| Total Carbs 53.45g | 14% |
| Dietary Fiber 7.1g | 24% |
| Sugars 10.52g | 7% |
| Protein 36.79g | 59% |
