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Tuesday, January 7, 2014

Chicken & Dumpling Soup

Is it cold where you are?? It’s pretty frigid here and we needed something comforting and warm! I had never made dumplings before going gluten free so I can’t tell you how close these are to traditional dumplings. However, I can tell you that they taste great and are much easier than I thought! This is a healthy, hearty soup that is full of flavor. This recipe serves 6-8.

2 chicken breasts, cooked & shredded
3 cups water
1 cup chicken or vegetable broth
1 tsp sea salt
2 tsp black pepper
1 tsp thyme
½ tsp oregano
2 bay leaves
4 small potatoes, cut into small chunks
2 cups carrots, cut into chunks
2 celery stalks, diced
1 onion, cut into chunks
2 cup GF flour
1 cup almond milk
1 tsp sea salt
½ tsp black pepper
1 egg
2 tsp baking powder
1 tsp xanthan gum
1 tsp parsley flakes

  • In a large stockpot, combine chicken, water, broth, salt, pepper, thyme, oregano, bay leaves, potatoes, carrots, celery and onion. 
  • Bring mixture to a boil and cook for about 20 minutes or until vegetables are soft. 
  • Meanwhile, in a large mixing bowl, combine flour, baking powder, xanthan gum, salt, pepper and parsley flakes for dumplings. Add in milk and egg and stir or mix until well blended. 
  • Form dumplings into small dough balls and place in stockpot with boiling soup mixture. 
  • Once all dumplings are in pot, cover with a lid and cook for about 15 minutes or until dumplings are cooked. Ladle into bowls and sprinkle with additional parsley if desired. 

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