ill.

For the last couple of days (ish), I have been feeling ill. And not the good kind of ill that they talk about in rap songs. Bad ill. Stomach ill. The kind of ill that makes eating make me sick..for the most part. BUT I decided to still try a new recipe for this week. The one thing that makes everyone feel better when they're sick is chicken noodle soup, right? So I decided to a make chicken and dumplings soup thing. Sometimes dumplings are hard but I love these simple recipes because they are so...well, simple. Here is the recipe I'm going to try:

Ingredients

• 3 tablespoons unsalted butter
• 2 carrots, halved lengthwise and cut crosswise into 1-inch pieces
• 1 stalk celery, cut into 1-inch pieces
• 1 leek (white and light green parts), halved lengthwise and sliced crosswise
• 1 1/2 cups all-purpose flour, spooned and leveled
• 6 cups low-sodium chicken broth
• 1/2 cup dry white wine
• kosher salt and black pepper
• 1 rotisserie chicken (2 1/2 to 3 pounds), meat shredded
• 1/4 teaspoon baking soda
• 1/2 cup sour cream
• 1 large egg, beaten
• 2 tablespoons chopped fresh dill

Directions

1. Melt the butter in a large pot over medium heat. Add the carrots, celery, and leek and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. Sprinkle with ½ cup of the flour and cook, stirring, for 1 minute (do not let it darken).
3. Stir in the broth, wine, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Add the chicken and reduce to a simmer.
4. Meanwhile, in a medium bowl, whisk together the remaining 1 cup of flour, baking soda, and ¼ teaspoon salt. Stir in the sour cream and egg.
5. Drop full tablespoons of the dough into the stew and cook, covered, until the dumplings are plump and cooked through, 15 to 17 minutes.
6. Sprinkle the soup with the dill before serving.

Looks delicious. I'm sure mine won't look as good, but I can try.