Gluten Free Chicken and Dumpling Soup (Bob's Red Mill)
Warm and hearty Chicken dumpling soup, with gluten free dumplings, chunks of chicken, and flavorful broth.
Ingredients
- 2 tablespoon Onion oil can sub with avocado or olive oil
- ½ yellow onion diced
- 3 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 ½ cups cooked chicken cubed
- 8 cups Chicken Stock
- 1 teaspoon Fresh parsley finely minced
- 1 teaspoon Thyme (dry) If using fresh use 2 tsp
- 1 teaspoon Ground Coriander
- 1 ½ teaspoon salt
- 1 teaspoon pepper
Dumplings
- 1 cup Bob's Red Mill 1 to 1 gluten free flour blend
- 1 egg
- 1 tablespoon Butter softened
- 4 tablespoon Chicken stock or water
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Pour the onion oil into a dutch oven and heat over medium heat. When the pan and oil are hot add in the onions and cook until softened. Then add the garlic and cook for a minute, stirring occasionally so the garlic wont burn.
- Now add in the Carrots, Celery, Chicken, and spices. Stir it around a bit and then add in the chicken stock. Let this come to a simmer.
- Meanwhile make the dumpling batter/dough by combining all the ingredients in a bowl and vigorously stirring until it has fully come together.
- Once the soup comes to a simmer take a spoonful of batter and drop it into the pot. It should sink. Repeat this until all the batter is used, then place a lid on the dutch oven, turn the heat down to medium-low and let cook for at least 5 minutes. The soup should be done when the dumplings are floating.
Notes
In this recipe use leftover chicken from when I make my Roasted Chicken, but if you don't have any you can pan fry a chicken breast or two and then cut into cubes for this recipe.
I also love using my Onion oil recipe, if you haven't tried it you should, you'll never use regular oil again.
I highly recommend using a cast iron dutch oven for this recipe, it holds heat extremely well and helps develop flavor when you're cooking. I love using an enameled dutch oven from Lodge.
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