Chicken and Dumplings
Chicken and Dumplings
(gluten-free)
Serves 5-6
Ingredients:
Soup:
5 carrot sticks, chopped
1 celery stalk, chopped
1 small onion, diced
4 garlic cloves, finely chopped
6 chicken tenders, cubed
1 quart chicken or veggie broth
Seasonings* (see below)
Dumplings:
2 ½ cups of Bobs Red Mill gluten-free biscuit mix*
½ cup butter, melted
¾ cup milk
Directions:
Combine dumpling ingredients, form into 1 – 1.5” balls of dough (roughly 12) and set aside
In a large soup pot - sauté carrots, celery, onion and garlic in olive oil for 2-3 minutes
Add chicken and seasonings, cook for 5 minutes
Add 1-quart broth of choice and bring to a boil
Drop in dumpling dough and simmer for 15-20 minutes to cook.
Enjoy!
Feel free to serve with hot sauce – David and I like Lizano Chilero which we discovered on our honeymoon in Costa Rica.
That’s it! This recipe is quick and easy, otherwise, I’d have no interest. The hardest, most time-consuming part is chopping all the veggies. Lucky for you, Trader Joe’s sells a blend of pre-cut carrots, celery and onion - Mirepoix. The best part is the leftovers I have for tomorrow!
Notes:
*Seasoning - salt, pepper, thyme, and Trader Joe’s Seasoning Salt and 21 Seasoning Salute, to taste
*If you don’t have biscuit mix, you can use flour of choice, 2 tsp baking powder and a pinch of salt.
I used frozen chicken since that’s what I keep on hand at all times. Fresh will work fine as well.
I chose chicken broth since this is already a non-vegetarian meal
-Mallory
