Chicken and Dumplings!

Tonight’s dinner is chicken and dumplings! Here are the ingredients!

Here are the ingredients!

• 6 tablespoons of vegan butter

• 1 cup chopped yellow onion

• 1 cup matchstick carrots

• 1 cup diced celery

• 4 cloves garlic, minced

• 3 tablespoons of gluten free flour

• 32 oz (1 quart) chicken stock

• 4 cups shredded cooked chicken

• 1 tablespoon fresh thyme

• 2 teaspoons freshly cracked black pepper

• 1 teaspoon of salt

• 2 cups all purpose flour

• 1 tablespoon plus 1 teaspoon, baking powder

• 1 teaspoon freshly cracked black pepper

• 1 teaspoon salt

• 1 tablespoon fresh thyme

• 3/4 cup (6 oz) of the original nutpods

• 4 tablespoons of vegan butter, melted
  

In a small bowl, I mixed the flour, baking powder, pepper, salt, and thyme in a large bowl. Then I added I the butter and milk to make the balls. I filled a large stockpot with the chicken stock and once it was boiling I added in the dumplings.

In a large sauté pan, I added the butter, onions, carrots and celery and cooked it for about 3 minutes until the vegetables became soft and added in the garlic. I added in the flour and kept stirring. I added in the chicken stock, the cooked chicken, the dumplings, and nutpods and brought this to a boil.

Once it was boiling, I cut the heat to low, covered it and let it simmer for about 15 minutes then served.