When a cold or flu strikes, there’s nothing like homemade chicken soup to bring healing comfort. Canned soup just doesn’t cut it.
I crafted this Chicken Dumpling Soup recipe a few days ago, when my son came down with a sore throat. Warm soup was the only thing that he wanted to eat for a few days, and the veggies and protein in this recipe really came to the rescue.
The dumplings are made with almond flour and arrowroot starch, and are the highlight of the dish. It’s so fun to be able to make something as classic and Chicken and Dumpling Soup without grains or gluten!
Try this recipe out the next time you need some homemade soup, and let me know what you think. Enjoy!
1 tablespoon olive oil
1 Fennel Bulb, chopped (save ¼ cup fronds)
4 stalks celery, chopped
1 parsnip, chopped
3 carrots, chopped
1 small yam, peeled and chopped
4 cloves Garlic, minced
2 tablespoons fresh thyme, chopped
1 yellow onion, diced
sea salt and black pepper
1 cup white wine
6 cups chicken broth
2 cups filtered water
3 tablespoons coconut oil
1 tablespoon coconut flour
2 cups roasted chicken, chopped
1 cup frozen peas
¼ cup fresh parsely, chopped
Place a large soup pot over medium high heat. Add the olive oil, fennel bulb, celery, parsnip, carrots, yam, onion, garlic, bay leaves, thyme and a pinch of salt and pepper. Cover and cook for 10 minutes, stirring occasionally.
Deglaze the pan with the wine. Add the chicken broth and water. Bring to a boil.
In a small skillet, heat the coconut oil. Add the coconut flour and cook, stirring often, until browned – about 1 minute. Add this mixture to the soup.
Add the chicken, peas and parsley to the soup and simmer.
In a bowl combine the dumpling ingredients. Form 8 egg-shaped dumplings with the dough. Drop the dumplings into the soup, cover and simmer for 10 minutes. Discard the bay leaves and serve warm with a sprinkle of fennel fronds. Enjoy!