Chicken and Dumplings

Chicken and Dumplings
Photo by Ellen Silverman

Ingredients

  • 2 tsp. kosher salt
  • 2 large carrots, peeled and diced (1-½ cups)
  • 1 cup all-purpose flour
  • 2/3 cup whole milk
  • 1 Tbs. finely chopped fresh Italian (flat-leaf) parsley
  • 3 Tbs. cold unsalted butter, cut into ½-inch pieces
  • 8 Tbs. (1 stick) unsalted butter, cut into pieces
  • + 6 more ingredients
    • ½ tsp. freshly ground black pepper
    • 7 cups chicken broth
    • 1 scant tsp. kosher salt
    • 1-½ tsp. baking powder
    • 2 cups all-purpose flour
    • 5 ribs celery, diced (2-½ cups)

In a large (8- to 10-quart), heavy-bottomed saucepan or soup pot, melt the butter over medium heat. Add the flour and mix well to make a roux. Cook, stirring frequently, until the mixture is pale yellow and resembles fine, wet sand, about 3 minutes. Whisk the soup into the roux a little at a ti...

View full recipe at Fine Cooking

Comments

Variations on Chicken and Dumplings

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