|YIELDS: 6 Servings||PREP TIME: 20 mins||COOK TIME: 1 hr||TOTAL TIME: 1 hr 20 mins|
2 tsp salt
2 tsp pepper
2 tbsp olive oil
1 ½ cups diced yellow onion
1 cup diced carrot
1 cup diced celery
2 cloves garlic, minced
6 cups chicken broth
2 tsp fresh thyme
2 bay leaves
½ tsp turmeric
1 ½ cups Nutpods Original Creamer (or heavy cream, if not dairy-free)
2 tbsp tapioca flour (or AP flour, if not gluten-free)
2 tbsp lemon juice
1 cup Bob's Gluten Free 1 to 1 Baking Flour (or AP flour, if not gluten-free)
½ tsp salt
¼ tsp black pepper
2 tsp baking powder
1 tsp chopped fresh thyme
1 tbsp chopped chives
2 tbsp ghee, room temperature (of butter, if not dairy-free)
4 tbsp Nutpods Original Creamer (or heavy cream, if not dairy-free)
- To make the soup, pat the chicken pieces dry and season generously with salt and pepper.
- Heat the olive oil in a large pot over medium-high heat. Add the chicken, skin side down, and cook for 3-5 minutes, until golden brown. Transfer to a plate and set aside.
- Reduce heat to medium and add the onion, carrot, celery, and garlic. Cook for about 4 minutes, until the veggies have softened.
- Return the chicken and any juices to the pot and add the chicken broth, thyme, bay leaves, and turmeric. Stir to combine.
- Bring to a boil then reduce heat to medium and simmer for 20-30 minutes, until the chicken is cooked through and can easily be shredded.
- While the soup is simmering, whisk together the tapioca flour and creamer in a small bowl until smooth.
- To make the dumplings, in a medium bowl, combine the gluten-free flour, salt, pepper, baking powder, thyme, and chives.
- Add the ghee and mix with the back of a fork until crumbly.
- Slowly add the creamer and continue mixing with the back of a fork. Once it's well combined, use your hands to gather the dough into a ball. Let rest in the fridge for about 10 minutes.
- When the chicken is cooked through, remove from the soup and place on a cutting board.
- Reduce heat on the soup to a low simmer and slowly whisk in the tapioca flour mixture until well combined. Let simmer for 4-5 minutes.
- When the chicken is cool enough to handle, remove the meat from the bone and shred or dice into bite-sized pieces. Return the chicken to the soup.
- Taste the broth and adjust seasoning, if needed.
- Remove the dumpling dough from the fridge, roll into 1/2 tbsp size balls and add to the soup.
- Simmer until the dumplings are tender and cooked through, about 15 minutes. (The dumplings should float to the top.)
- Remove from heat, stir in the lemon juice, serve, and enjoy!
Recipe adapted from: The Defined Dish