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Recipe

Chicken & Dumpling Soup

This is my son Matthew’s favorite soup, he calls the dumplings, “bread meatballs”.

Soup

Ingredients

  • 8 ounces (1/2 pound) boneless, skinless chicken breasts or thighs
  • Pure olive oil for sautéing, or coconut oil, or palm oil, or butter of choice
  • 3/4 cup celery ribs, 1/4” diagonally-cut slices
  • 1/2 cup carrot, 1/4” diagonally-cut slices
  • 1/2 cup chopped onion, or 1-1/2 tablespoons onion flakes
  • 2 tablespoons parsley flakes
  • 1 bay leaf
  • 4 cups GF chicken broth, or GF broth of choice

Dumplings

Ingredients

  • 1/4 cup tapioca starch, or cornstarch, or arrowroot starch
  • 1/4 cup brown rice flour, or millet flour, or sorghum flour, or amaranth flour, or quinoa flour, or white rice flour
  • 1/4 cup potato starch, or arrowroot starch, or cornstarch
  • 2-1/2 tablespoons DariFree™ powder (Vance’s®), or powdered milk of choice
  • 1 tablespoon parsley flakes
  • 3/4 teaspoon xanthan gum, or guar gum
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 cup GF broth of choice or water

Method

  1. Wash and dry chicken; dice to desired size.
  2. Place large saucepan over medium-high heat; add pure olive oil and diced chicken; sauté to brown meat, about 5 minutes; remove meat to bowl; set aside.
  3. Return saucepan to medium-high heat; add pure olive oil, celery, carrot, onion, parsley flakes, and bay leaf; sauté 5 minutes, or until onion is tender.
  4. Return chicken to saucepan; add GF broth; bring to a boil; cover; reduce heat; simmer 30 minutes.
  5. Meanwhile, in airtight container, combine tapioca starch, brown rice flour, potato starch, DariFree™ powder (Vance’s®), parsley flakes, xanthan gum, sea salt, and baking powder; place on lid; shake vigorously to combine and to introduce air; pour dry ingredients into mixing bowl; add water; stir to form batter; set aside for 5 minutes.
  6. Spoon dumpling mixture by heaping teaspoonfuls into simmering broth – small dumplings are better as the batter expands considerably as it cooks; cover saucepan; simmer 10 minutes, or until dumplings float to surface and are cooked through.
  7. Remove saucepan from heat; discard bay leaf; pour soup off into serving bowl; set aside to cool slightly; serve warm.

Serve immediately, or cool completely, pour into storage container and refrigerate up to 3 days. Servings: 4. Prep Time: 15 minutes. Cooking Time: 40 minutes.

To freeze: once completely cooled, scoop soup with dumplings into plastic freezer bag; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen. Store up to 3 months.

Variation

Omit DariFree™ powder (Vance’s®): during step 6, replace 1/2 cup water or GF broth with milk of choice.