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You already are aware of how essential it is to have a healthy heart. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy either. You already know that if you want your heart to be healthy, you must lead a good and healthy lifestyle and get regular exercise. Did you already know, though, that there are several foods that can help your heart be healthier? If you want to know what to eat to improve your heart health, continue reading.
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We hope you got benefit from reading it, now let’s go back to creamy chicken and dumplings with fresh field peas and veggies recipe. You can cook creamy chicken and dumplings with fresh field peas and veggies using 17 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Creamy Chicken and Dumplings with Fresh Field Peas and Veggies:
- Take Chicken and Dumplings
- Get 2 1/2 cup water or broth
- Get 2 sprigs thyme
- Use 2 clove garlic, crushed
- Use 3 each green onion
- Prepare 1 medium carrot
- Get 1 stalk celery
- Get 1/2 cup field peas (shelled and raw, about 4 ounces)
- Prepare 1/2 cup + flour, all purpose
- You need 1/4 tsp baking powder
- Prepare 1/4 tsp salt
- Provide 1/4 cup + 1 tablespoon water
- Prepare 10 leaves parsley, chopped
- Provide 8 oz cooked chicken
- You need 2 oz sour cream
- Use 1 Kosher salt, to taste
- Get 1 Black pepper, to taste
Instructions to make Creamy Chicken and Dumplings with Fresh Field Peas and Veggies:
- Fill a two-quart sauce pot with broth or water (whichever you are using), the thyme sprigs, and garlic. Place over high heat. Trim green onion, carrot, and celery, then halve lengthwise, - and add to the pot along with the field peas. Cover the pot. Once the pot has come to a boil, reduce heat to low. Cook for 15-20 minutes, or until all of the vegetables are fully cooked and - tender, but not mushy.
- Meanwhile, prepare the dumplings by combining flour, baking powder, and salt. Add water, and mix gently, just to combine. (DO NOT over-mix). Gently roll into a 1” wide snake, and cut into 1/4” thick pieces. Coat cut pieces generously in extra flour and toss gently to separate.
- Once the veggies are cooked to desired doneness, remove from the liquid and set aside. Discard the thyme stems.
- Stir the raw dumplings into the simmering broth, and cover the pot. Cook the dumplings for 10-15 minutes, gently stirring every 5 minutes.
- While the dumplings are cooking, cut the carrots, celery, and green onions into small dice, and chop the herbs.
- Once the dumplings are cooked through and tender, add the chicken, herbs, and cut veggies to the pot. Remove from the heat, and add the sour cream. Season to taste with salt and pepper. Serve and enjoy!
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