homemade gluten free/dairy free chicken & dumpling soup.
i looooove making savory soups in the winter time. there’s nothing quite like having the house smell so aromatic while it’s blustery outside. there’s just something so comforting about a nice bowl of soup after a hectic day. if you’re short on time, but want something yummy then this is one of those set-it-and-forget-it meals that’s absolutely perfect.
cook it in a large pot on the stove top, or toss it in the slow cooker and go about your busy day. add a quick salad, pour yourself a glass of wine, grab your favorite book, and you’re really set!
here’s what you’ll need:
4 carrots, chopped
3 stalks celery, sliced
3 cloves garlic, minced
1 yellow onion, diced
1 c peas
1 tbsp soy free butter
2 large chicken breasts
1/4 c. white wine
3-4 tbsp sage
2 tbsp thyme
1 tsp rosemary
4 c Chicken broth
Salt & pepper
2 c GF flour
1/2 c soy milk
Cook onions, garlic & butter until clear & add white wine.
Add celery & carrots w/some broth (just enough to cover them while they boil).
Sauté chicken w/garlic & onion powder & sage with a little olive oil, chop into bite-sized pieces & add to stew.
Add remaining seasonings & rest of broth.
Cook on med heat 1-2 hrs (or more).
Add dumplings (2 c gf flour/ 1/2 c soy milk, 1 inch balls) cook covered for 30 mins and enjoy.
*GF dumpling trick – i loosely mold them into 1 inch balls, it’s okay if they want to fall apart. they come out a little more fluffy when they’re not tightly compacted.
this will be the last recipe for a little while, i’ll be posting more writerly things soon. hope you’re all staying warm and writing up a storm! xoxo