Dairy-Free Chicken Dumpling Soup
Serves Up To
2 tablespoons olive oil
4 garlic cloves, minced
1 medium onion, chopped
1 celery stalk, chopped
1 large carrot, chopped
pinch of sea salt
1 tablespoon fresh turmeric, grated (OPTIONAL, substitute 2 teaspoons turmeric powder)
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 1/2 lb chicken breasts
5 cups low-sodium chicken broth
1 bouillon cube (OPTIONAL, but recommended for deeper flavor)
2 bay leaves
1 1/2 cup oat flour (measured) + more for dusting (or all purpose flour – it will NOT be gluten-free with this swap)
Pinch of salt
1 teaspoon baking powder
2 tablespoons butter, cold but soft
1 tablespoon arrowroot (or cornstarch OR 2 tablespoons oat flour)
Set a pot on medium high heat. Once hot, add olive oil, garlic, onion, carrots and celery. Cook for about 3 minutes until the onions begin to change color and the veggies begin to soften. Add a pinch of a sea salt as the veggies cook to draw out sweetness from the onion and make the veggies sweat.
Add the turmeric and fresh spices and cook for 1 – 2 minutes until fragrant. Increase the heat to medium high, then pour in the chicken broth. Bring to a boil. Once it is boiling, reduce the heat to a gentle simmer (low-medium heat), add the bay leaves (and bouillon cube if desired), then cover and cook for 20 – 25 minutes until the chicken is cooked all the way through.
For the dumplings, in a large bowl mix the oat flour, baking powder and salt. Then, add the butter and mash up with a fork. It should be clumpy and crumbly. Then, little by little, pour in the Almond Breeze Unsweetened Original Almondmilk. Stir after each pour of a few tablespoons until the dough forms. Then lightly dust the counter or cutting board surface with oat flour, then knead and roll out the dough until it doesn’t stick to the surface, about 5 minutes. Then roll out the dough into a large rectangle. Use a pizza cutter to make a rectangular checkered board for the dumplings. Lightly dust the dumplings so they don’t stick together, then place them in a bowl to the side.
Once the chicken has finished cooking, remove the chicken and place in a bowl to shred. Also, remove the veggies from the broth in another bowl. Shred the chicken breasts using 2 forks.
Bring the pot of remaining broth to a boil. ONE BY ONE, add in the dumplings to avoid clumping. You’ll the know the dumplings are cooked because they will rise to the top. Gently stir as the dumplings boil.
Then reduce the heat to medium, then add back the shredded chicken and veggies.
Mix together ingredients for the thickener in a small bowl, then pour into the soup and stir immediately to avoid clumping, but it should thicken pretty quickly. (note: the broth should not be boiling when adding the arrowroot-almondmilk mix) Then cover and cook for an additional 5 – 10 minutes on LOW heat. Season to taste with sea salt & pepper.
Made with these products:
Courtesy of: FitMenCook
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