Ingredients

2 pounds boneless, skinless chicken breasts, cubed (about 3 breasts) 2 quarts (8 cups) homemade or reduced-fat low-sodium chicken stock 3 sprigs parsley 2 sprigs thyme 1 fresh bay leaf 5 black peppercorns 2 cups unbleached all-purpose flour 2 tablespoons fresh finely grated Parmigiano-Reggiano cheese, plus more for garnish 1 tablespoon baking powder 1 tablespoon freshly chopped parsley Coarse salt 1 cup milk 3 tablespoons unsalted butter Freshly ground black pepper 1 tablespoon canola oil 1 onion, chopped 2 cloves garlic, finely chopped 3 carrots, peeled and cut into 1/2-inch rounds 1 large sweet potato, peeled and cut in 1/2-inch cubes 10 ounces spinach 1/2 teaspoon red pepper flakes, optional

Description

Place Chicken In A Large Saucepan; Add Chicken Stock To Cover. Place The Parsley, Thyme, Bay Leaf And Peppercorns In A Piece Of Cheesecloth. Tie With A Piece Of Cotton Twine To Make A Bouquet Garni. Add The Bouquet Garni To The Stock. Bring To A Boil And

View Full Recipe