Chicken and Dumpling Soup

This is another one of those recipes that I never made before my gluten free days and also that I wouldn't have thought of had Business not put the idea in my mind.

I make the soup base so much it was really just the dumplings that I had to play around with. I thought they would fall apart but these dumplings have a surprising texture, you'd never guess there isn't any gluten in them! I like the way they beef up the soup, making it just a bit heartier but still keeping it well balanced and light.

If you try these dumplings with other flour, please let me know how it turns out. I'm thinking of trying quinoa flour in place of the potato starch and coconut flour.


Chicken and Dumpling Soup

Ingredients:

Soup

1 whole chicken, roasted, meat off the bone and chopped
8 cups homemade chicken stock
2 large carrots, chopped
3 stalks of celery, chopped
2 onions, chopped
2 cloves of garlic, minced
Olive oil

Dumplings

3 eggs, beaten
1/4 cup coconut flour, sifted
1/4 cup potato starch
1/2 cup almond flour
1 tbsp olive oil
Pinch of sea salt and black pepper
1 tsp. poultry seasoning

Directions:

For the soup:

1. Heat the olive oil in a large pot over medium heat.
2. Add the minced garlic and onions. Cook until softened. Add the carrots and celery. Cook until softened and slightly browned.
3. Add the chicken stock and bring to a simmer. Add the chicken. Before adding the dumpling bring the heat up until the soup is nearly boiling.

For the dumplings:

1. Sift the coconut flour and potato starch into the beaten eggs. Whisk until well combined. Add the olive oil and whisk again.
2. In a separate bowl, mix the seasoning into the almond flour.
3. Add the almond flour into the wet mixture and stir until well combined.
4. Using a teaspoon, scoop slightly larger than teaspoon size portions of the dough using a spoon. Roll the dough quickly between your palms (the dough will be very sticky - I find refrigerating it for 20 minutes helps - or try lightly oiling your hand with olive oil).
5. Drop the dumplings into the simmering soup. They only take a few minutes to cook - but get better with time as they absorb the flavour from the soup.




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