Chicken dumpling soup
Yield:
4 servings
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
A gluten free version of a comforting meal.
Ingredients
Dumplings
- 1 cup gf flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 Tbsp. oil
- 1/2-2/3 cup warm broth (from soup)
Soup
- 1–1.5 lbs chicken thighs, boneless
- 3 carrots
- 2 celery stalks
- 6 cups chicken broth
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. thyme
- 1/4 tsp. basil
- 1 bay leaf
Instructions
Dumplings
- Combine the flour, baking powder, and salt in a bowl.
- Add oil and work it into the flour until the mixture looks sandy or crumbly.
- Pour in 1/2 cup warm broth and stir gently; add a little more only if needed so the dough is soft and slightly sticky.
- Set aside until ready to use in soup.
Soup
- Cut chicken into bite size pieces. Add to cast iron skillet over medium (4) and cook until mostly cooked. Remove and set aside.
- Chop vegetables and sauté until starting to soften. Add everything to a pot and bring to a boil.
- Mix dumpling ingredients and add by the tablespoon.
- Cover and allow to cook, untouched, for 15 minutes.
