Okay, I loved the outcome of this recipe, I started off with 4 tablespoons of butter with a diced onion and 3 tablespoons of flour to make the roux. Then I added 1 & 1/4 box of swanson chicken broth (the 32 oz.) Then I added all the seasonings but used red pepper instead of black pepper and added the juice from 1 lemon wedge to give it added flavor. I used 4 whole russet potatoes, peeled and cut into medium sized chunks, and almost half a package of baby carrots cut in halves, and then I added half a bag of frozen peas and two chicken breasts cooked and cubed. I probably let it all stew together for about 35-40 minutes.
I skipped on the dumplings and had fresh french bread on the side instead. Mmmm, this was delicious!
Was this review helpful?
1 user found this review helpful
Okay, I loved the outcome of this recipe, I started off with 4 tablespoons of butter with a...