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CHICKEN AND DUMPLINGS Recipe

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This recipe for CHICKEN AND DUMPLINGS, by , is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Emily Jacobs

Category:
Category:

Ingredients:  
Ingredients:  
FOR SOUP:
1 Tbsp. ghee (organic, grass-fed, if
possible)
1 cup chopped onion
(approx. 1½ medium)
½ cup chopped celery
(approx. 1½ medium stalks)
½ cup chopped carrots
(approx. 1 medium)
3 cloves garlic, finely chopped
2 cups low-sodium organic
chicken broth
2 cups low-fat (1%) milk
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
3 Tbsp. cornstarch (preferably GMOfree) + 3 Tbsp. water
(combine to make a slurry)
3 cups cooked shredded
chicken breast
1 Tbsp. apple cider vinegar
1 Tbsp. chopped fresh parsley

FOR DUMPLINGS:
1 cup gluten-free all-purpose flour
(preferably Bob’s Red Mill®
All-Purpose Baking Flour,
red label)
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. baking powder, gluten-free
1 large egg, lightly beaten
3 Tbsp. water

Directions:
Directions:
1. Add ghee to a large soup pot and heat over medium-high heat until fragrant.
Add onion, celery, carrots, and garlic; cook for 5 minutes, until vegetables
begin to soften.
2. Add broth, milk, salt, and pepper. Bring to a boil; reduce to a simmer and
continue cooking while dumplings are made.
3. To make dumplings, stir together flour, salt, and baking powder in a medium
mixing bowl. Add egg and water; stir until a loose dough forms.
4. Dollop tablespoon-sized lumps of dough directly into simmering soup. Cover
and cook, 10 to 12 minutes, until a toothpick inserted into the center of a
dumpling comes out clean.
5. Stir in cornstarch slurry and simmer, 1 minute, until soup thickens.
6. Stir in chicken, vinegar, and parsley.
7. Divide evenly among four bowls and serve immediately, or store refrigerated in
an airtight container for up to 4 days.

Personal Notes:
Personal Notes:
• This is a perfect way to use your meal-prepped chicken.
• Be sure to use an actual measure of 1 Tbsp. per dumpling. When
placing them into the simmering soup, be careful not to lay them on top
of one another.
• You can use chopped raw chicken instead of cooked shredded chicken.
Cut the raw chicken into 1-inch cubes and place into soup to cook
through before adding the dumplings

Containers: 1/2G, 2Y, 1R, 1 tsp

NUTRITIONAL INFORMATION (per serving): Calories: 405 Total Fat: 8 g Saturated Fat: 4 g Cholesterol: 93 mg
Sodium: 753 mg Carbohydrates: 48 g Fiber: 3 g Sugars: 9 g Protein: 34 g

 

 

 

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