To go even lighter, try the recipe with boneless, skinless chicken breasts.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
Transfer the chicken to a plate.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot.
Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper.
Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.
Sprinkle the reserved flour over the vegetables; stir to coat.
Stir in broth, water, peas and the reserved chicken.
Bring to a simmer, stirring often.
Tips
Tip: No buttermilk?
you could use buttermilk powder prepared according to package directions.
Or make sour milk: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
