So, this is one of our most favorite ways to eat chicken soup! Just add dumplings! And, even better, now we eat them gluten, dairy, and soy free! This is a full meal, and perfect for a rainy day, a sick family, or just because!
Ingredients:
one whole chicken
5 stalks of celery
4 carrots
1 large onion
1 clove of garlic (we can't have this, but I like it best with it!)
1 tsp parsley
1/4 cup celery leaves
1 tsp. or sprig of thyme
1 tsp. or sprig of rosemary
salt and pepper to taste
dumpling ingredients:
2 cups gluten free flour (1/2 cup brown rice flour, 1/2 cup sorghum flour, 1 cup tapioca flour)
4 tsp baking powder
1 tsp salt
1 cup dairy free milk (coconut milk, rice milk, anything will work)
1 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
1 tbsp honey
1/2 tsp salt
First, stew a chicken. Discard the bones, fat, and yucky stuff, and keep the meat and the broth. Take out the meat, chop it, and put it back into the broth. Chop and add all ingredients to the soup, but the dumplings. Simmer ingredients for about 15 minutes. Taste broth & see if anything is needed. Onion powder, garlic powder, more herbs, etc can be added at this time.
Mix Dumpling ingredients, then drop them into the pan in serving sizes (each drop should be about 1-2 tbsp or the size of a small roll.) It is ok to put them on top of each other, just give them at least 10 seconds in between so they won't connect. Cook for 12-15 minutes, then serve soup immediately!
