gluten-free ~ dairy free option
Prep time: 30 minutes
Cook time: 7 hours total
Recipe adapted from: More Than Simply Living blog
I know in some parts of the U.S. it is already summer, and to you, all I can say is I envy you. But please know, that mentally I am following that up with a few savory expletives. Because here in Wisconsin we are still firmly planted in spring. One day I have the windows open and a t-shirt on and the next I have cranked up the heat and dug out my favorite grandpa sweater. So, for those of us still grappling with indecisive weather….this recipe is for you!
This dish is super simple and is an instant comfort on these cold and wet spring days! The prep time for the soup base is less than 20 minutes. And the prep for the dumplings takes 10 minutes. But keep in mind, the dumplings have to cook for an additional hour and a half AFTER the chicken is done, so you need to allow yourself enough time. For this reason, I think this is a great recipe to make on Sunday and then you can use the leftovers to make a pot pie for Monday! This recipe makes ALOT of soup, and my family typically eats all the dumplings the first time around.
To make the leftovers new again I make a quick Gluten Free Pie Crust. I place the soup in a large baking dish, lay the crust over it. Make two or three slits in the crust, brush with an egg wash and sprinkle with kosher salt. Bake at 400 for 20-25 minutes or until crust is a golden brown and insides are bubbly! And even if you have a few dumplings left, just leave them in!! It’s an extra yummy surprise!
**If you want to thicken up the soup, make a quick slurry and add it to the soup before laying the pie crust.
3lb whole chicken
1.5 cups of chopped carrots
1 cup of chopped celery
1 onion diced
1 cup frozen peas (optional)
salt and pepper; generous sprinkle of both
7 cups of chicken broth
3/4 cup brown rice flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
1 teaspoon of natural cane sugar
1 teaspoon of salt
1/2 teaspoon of pepper
3 TBS. shortening, butter or butter substitute
1/2 cup almond milk; may need a bit more if batter is stiff
Cover the bottom of a large crock pot with the vegetables. Place the chicken on top of the vegetables and season with salt and pepper. Pour the chicken broth over the chicken. Cook on low for 5 hours. After 5 hours, turn the crockpot up to HIGH. Cook another 30 minutes, if the chicken is done (165 temp), remove and continue cooking soup another 30 minutes. Leave chicken in if it still needs time. Once done, place the chicken in a large bowl to cool.
For the dumplings, stir together the dry ingredients. Using a pastry cutter or fork, cut the shortening/butter into the dry mixture until it resembles coarse crumbs. Add the almond milk and stir until it forms a thick dough.
Drop dough by the tablespoon into the soup. Cook on high for 1 to 1 1/2 hours or until the dumplings are not doughy. Once the dumplings are in, do not stir the soup. Stirring will cause the dumplings to fall apart. If dumplings are not fully immersed, use a spoon to gently press down into soup.
Once the chicken is cool enough to handle, remove the skin and shred with two forks. When the dumplings have about a half hour left of cooking time, add the chicken back into the soup and gently stir.