Cooking Instructions
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Step 1
Rinse the
Whole Chickens (4 lb)
and place in a large dutch oven or heavy bottomed pot.
Step 2
Add the diced
Celery (3 stalks)
, diced
Onion (1)
and peeled and diced
Carrots (3)
. Cover with
Low-Sodium Chicken Broth (4 cups)
and
Water (2 cups)
, cover and bring to a boil.
Step 3
Reduce heat to a simmer and cook for 30 minutes or until chicken is cooked through.
Step 4
Remove the chicken from the pot and let cool for 10-15 minutes.
Step 5
Meanwhile in a small skillet, heat the
Olive Oil (1/2 Tbsp)
over medium-high heat and add the
Mushrooms (2 1/4 cups)
. Cook until browned and tender and set aside.
Step 6
With clean hands, pick the meat off of the chicken, discarding the skin and bones.
Step 7
Transfer the chicken back to the pot and stir in the quartered mushrooms. Place the pot back on the stove and hold it covered at a low simmer.
Step 8
In a medium bowl, combine the
Cornmeal (1/4 cup)
,
Self-Rising Flour (1 cup)
,
Kosher Salt (1/2 tsp)
,
Granulated Sugar (1/2 Tbsp)
, and
Fresh Chives (2 Tbsp)
.
Step 9
Whisk to combine. Stir in the
Milk (1/4 cup)
and
Half and Half (1/2 cup)
to form a dough.
Step 10
Drop the dumplings by tablespoonfuls onto the simmering liquid, cover (don't peek) and cook for 15 minutes.
Step 11
Use a spoon to open up a space between the dumplings and pour in the
Frozen Green Peas (1 cup)
. Gently stir the frozen peas into the broth and serve.
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