CHICKEN AND DUMPLINGS Recipe
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Category: |
Category: |
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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
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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. |
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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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