Chicken & Dumplings 🥣
2 organic chicken breasts, cut into small pieces
2 Tbsp olive oil, divided
1 head of celery, diced
2 cups of carrots, diced
1 cup frozen peas
1 small onion
1 tsp garlic, minced
1 tsp dried thyme
2 tsp dried parsley
1/4 tsp ground sage
1/4 tsp black pepper (plus more for topping)
1/2 tsp salt
2 cartons of chicken stock
1 1/2 cups gluten-free flour
2 tsp baking powder
1/4 tsp salt
1 cup hot water
Heat a large soup pot and add 1 Tbsp of olive oil to the pot once hot.
Add the chicken and cook until golden brown (8-10 minutes). Remove the chicken from the pot and add the onion and 1 Tbsp olive oil.
Cook for 2 minutes, then add the garlic, thyme, parsley, sage, black pepper, and 1/2 tsp salt.
Cook for an additional 2 minutes.
Add the celery, carrots, chicken, and chicken stock to the pot.
Cover the pot and bring to a boil then reduce to a simmer.
Cook for 20-25 minutes with the lid on and then check the tenderness of the veggies.
While the soup is cooking, mix the flour, baking powder, 1/4 tsp salt, and hot water together in a small bowl.
Once the veggies are almost tender add the frozen peas and drop small portions of the dumpling batter into the soup.
Bring the soup to a boil again and allow the dumplings to cook for 10-12 minutes. Pierce one with a fork to check if the inside is cooked all the way through.
Top with additional black pepper.
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