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One of the best parts of winter is all the warm soups you get to enjoy! This soup is a great one and the dumplings are a great addition! Noshtastic really nailed this recipe!
Ingredients
- 3-4 Chicken breasts
- 1 Onion
- 2 TBSP olive oil
- 2 bay leaves
- 5 carrots, peeled and chopped
- 3 ribs celery, chopped
- salt & pepper
- parsley
- Gluten free dumpling:
- 2 1/4 Cup all purpose gluten free flour (I use this one: https://amzn.to/3RKEDT9)
- 1/4 tsp xanthan gum , omit if your flour has gum added
- 2 eggs, beaten
- 1 Cup chicken broth
- 2 tsp baking powder
- 1 TBSP parsley
- 1/2 tsp salt
Instructions
- Place chicken breasts in pot of water with 2 TBSP minced garlic and half an onion. Bring to boil and simmer for 45 minutes.
- While the soup is simmering prepare the onion, carrots and celery as directed.
- After the chicken has been cooking for about 30 minutes heat the oil in a second pan (large enough to accommodate the soup) and gently saute the onion, carrots and celery for about five minutes.
- Add the broth from the chicken to the pan with the vegetables and let it simmer on a medium heat for a few minutes.
- When the chicken has cooled enough to handle, cut up and return to soup.
- Make the gluten free dumplings:
- Add the dry ingredients to a bowl, then add in the beaten eggs, parsley and chicken broth and mix well.
- The dumpling mixture will be thick and sticky, drop even sized spoonfuls of it into the pan with the soup.
- Cover the soup and simmer for 20 minutes.
- Taste the soup and season with favorite soup seasonings such as garlic powder, onion powder…, garnish with chopped parsley and serve.
- Course : Lunch & DinnerRecipe Type : Dairy FreeGluten Free
Hi, I’m Tawsha a Wife and mother of two doing ministry as a family as pastors at a local church. Transplant to Minneapolis from San Diego and enjoy life in the Midwest, though still missing the ocean!
I became gluten and dairy intolerant last year and began my new journey of health. I’m eager to create foods that are healthy but also taste really good!