Page 26 of Roux the Day
DURATION
1 hour
SERVING SIZE
8 people
INGREDIENTS
• 1 stick of butter
• 6 small onions (scallions) chopped
• 4 stalks celery, chopped
• 3 carrots, grated
• 48 ounces chicken broth
• 65 ounces of canned potato soup
• ½ lb Velveeta™ Mexican cheese
• ½ lb grated cheddar cheese
• ½ tsp parsley
• ⅛ tsp pepper
• 2 cups sour cream
METHOD
1. Melt 1 stick butter
2. Add scallions, celery, carrots; sauté until tender on low heat.
3. Add chicken broth, cover, and simmer for 45 minutes
4. Add potato soup, cheeses, parsley, and pepper
5. Bring to a boil (just)
6. Add sour cream.
DO NOT BOIL!! Stir constantly to avoid scorching the bottom of the pan.
PAWPAW’S CHICKEN & DUMPLINGS
”NOTHING SAYS HOME LIKE CHICKEN AND DUMPLINGS!
DURATION
45 min prep 2-3 hours cooking
SERVING SIZE
8 servings
