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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!

Emily Jacobs


1 Tbsp. ghee (organic, grass-fed, if
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

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

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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