茅盾文学奖
- 2 tbsp butter
- 1 tbsp
olive oil - 1 medium onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
6 cups low-sodium chicken broth - 2 cups Yukon gold potatoes, 1 cm dice
1 tsp dried thyme - ½
tsp poultry seasoning - 1 bay leaf
- 1 tsp kosher salt, more to taste
- ½ tsp black pepper
3 cups cooked shredded chicken - 1 cup
frozen peas - 1½ cups milk or half-and-half
2 tbsp chopped parsley, plus more to serve
Equipment
- large pot or Dutch oven
- whisk
- Wooden spoon
- ladle
- cutting board
- chef's knife
- measuring cups and spoons
- slow cooker (for option)
Method
- Heat butter and oil in a large pot over medium. Sauté onion, carrots, and celery 5 minutes until soft. Stir in garlic for 30 seconds.
- Sprinkle in flour and cook 1 minute, stirring. Slowly whisk in chicken broth until smooth.
- Add potatoes, thyme, poultry seasoning, bay leaf, salt, and pepper. Simmer 12 to 15 minutes until potatoes are tender.
Stir in chicken, peas, and milk. Warm on low 3 to 5 minutes until creamy. Remove bay leaf. Adjust seasoning. Garnish with parsley. - Slow Cooker Option: Add onion, carrots, celery, potatoes, broth, thyme, poultry seasoning, bay leaf, salt, and pepper to the cooker. Cook LOW 6–7 hours or HIGH 3–4 hours until potatoes are tender. Whisk 3 tbsp flour with 1½ cups milk. Stir in with chicken and peas for the last 30 minutes on HIGH to thicken.
茅盾文学奖
Notes
Extra rich: replace ½ cup milk with cream.
Gluten-free: skip flour; thicken with 2 tbsp cornstarch in cold milk at the end.
No green onion used.
Gluten-free: skip flour; thicken with 2 tbsp cornstarch in cold milk at the end.
No green onion used.
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