Chicken and Dumplings

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Servings: 4 Prep: 35 min Cook: 60 min Dairy Free Gluten Free Budget Entree Soup Homestyle Kids Soup: Hot Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

For the soup: 3 carrots 1 onion 2 stalks celery 1 pound chicken thigh ¼ cup extra virgin olive oil 4 teaspoons minced garlic ½ teaspoon ground black pepper, to taste 1 teaspoon sea salt, to taste 1 tablespoon Italian seasoning ¼ cup gluten-free all-purpose flour 4 cups chicken broth For the dumplings: 2 tablespoons extra virgin olive oil 1 cup gluten-free all-purpose flour 1 teaspoon sea salt 1 teaspoon baking powder 4 ounces full fat coconut milk

Instructions

1. For the soup: Peel and chop carrots and onion. Dice celery. Chop chicken.

2. Heat olive oil in a stock pot over medium heat. Add chicken thighs and brown on both sides. Remove chicken and set aside.

3. Add garlic, carrots, onions, and celery to the same pot and sauté until veggies begin to soften. Return chicken to the pan and add seasonings, to taste.

4. Sprinkle in the flour while continuously stirring for about two minutes.

5. Slowly pour in chicken broth. Bring to a boil, then lower heat and simmer for 20-25 minutes.

6. Make sure chicken meat is cooked through until an internal temperature of 165F is reached.

7. For the dumplings: Combine all ingredients in a mixing bowl.

8. Using a small spoon, form dough into small balls and drop them into the soup. Cover and cook for another 10-15 minutes. Dumplings will float to the top when cooked through.