Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Firm. Meals styling by Pearl Jones for Ashley Klinger & Co.
Makes 8 Servings
- Soup
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- 1 2-lb. rotisserie hen
- 2tablespoons canola oil
- 4cups frozen blended greens (like peas, corn, carrots, and inexperienced beans)
- 1tablespoon onion powder
- 1tablespoon garlic powder
- ½cup entire wheat flour
- 5cups hen inventory
- 1cup entire milk
- 3 bay leaves
- Salt and pepper, to style
- Dumplings
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- ¾cups entire wheat flour
- ¾cups all-purpose flour
- 2teaspoons baking powder
- Pinch of salt
- ¾cup milk
- 1tablespoon butter, melted
- Pinch of salt
- For the soup
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Take away the pores and skin and bones of the hen, then shred the meat into bite-size items.
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Warmth oil in a 6-qt. stockpot, lined, over medium.
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Add frozen blended greens, onion powder, garlic powder, and a few salt and pepper. Prepare dinner, stirring often, till greens are heated by, about 3 minutes.
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Sprinkle flour over greens and stir every little thing collectively.
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Slowly pour in hen broth, stirring continuously to stop the flour from getting lumpy.
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Pour in milk and add bay leaves.
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Improve warmth to medium-high to deliver issues to a mild boil, then instantly cut back warmth to low and let every little thing simmer for five minutes, till the combination is the consistency of a thick gravy.
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Stir in shredded hen and canopy.
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- For the dumplings
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In a mixing bowl, mix entire wheat and all-purpose flours, baking powder, and a pinch of salt.
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In a small bowl or mug, stir collectively milk and butter.
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Pour moist components into dry components and blend simply till every little thing is moistened.
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Uncover soup and drop in rounded tablespoons of dumpling combination in an excellent layer throughout the highest.
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Ensure soup is gently simmering (over low or medium-low warmth), then cowl and cook dinner for quarter-hour to let dumplings steam and plump.
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Cool barely earlier than serving.
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