Gluten Free Chicken and Dumplings – A recipe the whole family will love!
A good clean, belly warming soup recipe even you kids will devour. As it gets colder keep this recipe in mind. The only lactose in this recipe is a little milk in the dumplings. If you are lactose intolerant, you can always put the soup over rice and skip the dumplings!
Whole Chicken (always try to go natural or organic) wash off well and cut access skin off
4carrots – (keep skin on for nutrients, just scrub them first)
2 carrots – roughly chopped skin on
1 large yellow onion quartered
1/2 head garlic smashed
2 stalks celery
4 celery stalks roughly chopped
1/2 bunch fresh parsley
thyme ground (or fresh if you have it)
a big ass pot
In your big-ass pot, add the Chicken, onions, garlic, carrots, celery, parsley, 1tsp peppercorn, 1/2 tbs salt, 2 tsp thyme and 1 tsp carraway.
Add enough water to cover all ingredients by about an inch
Bring to boil and let simmer for an hour uncovered. Skim as needed
After the hour remove and debone chicken. Place the meat in a container and set side. Remove as much remaining skin as possible. Add the chicken carcass back to your pot. Simmer carcass and veggies for another 2 hours. Skim as needed
Strain out all ingredients and you have your broth!
Now to make the soup.
add chopped carrots, celery, 1/2 tbs salt, 2 tsp thyme and 1 tsp caraway. Bring to a soft boil for 5 minutes
Drop in dumplings (recipe below)
Add celery and chicken meat
It will be done once your celery is tender. However, if you want to make the broth thicker keep boiling for a while. Always add salt and pepper as needed.
2 tbs vegetable oil
1/2 cup milk
1 cup Bob’s Gluten Free Biscuit and Baking Mix.
Make into very small balls or flatter disks.
1 tbs salk
1/2 tbs pepper
1 tsp caraway (optional but I like the sweet and savory pop)