Yesterday I made a 4 pound, plain, no-fuss Crock Pot Chicken. It turned into Chicken Salad for the girls, Chicken Shawerma for DH and me, and the leftovers made Chicken Soup today. I am feeling under the weather today and there's nothing like chicken soup with dumplings to beat the under-the-weather-blues. I just got The Gluten Free Gourmet Cooks Fast and Healthy and decided to try her dumplings for soup recipe. I'll admit, I was skeptical as to how the results would turn out - rice flour in my opinion is far from fluffy. I modified the dumpling recipe just slightly and to my pleasant surprise, it made fabulous dumplings! So fabulous, that I can't remember having better dumplings in my soup, ever. I am happy. The soup was good and I feel a little less blue.
2 tbsp. olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tbsp. dried parsley
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
6 - 8 cups water or chicken broth, or a mix of both
1 1/2 cups cooked chicken, diced
1/3 cup dried red lentils
1/3 cup quinoa, diced potatoes, gluten free pasta or cooked rice
1/2 cup cooked beans
1/2 cup random mixed vegetables that may be hanging around, such as tomatoes, peas, etc.
a splash of lemon juice, if desired
whatever else floats your boat
Heat the olive oil over medium-low heat in a large dutch oven. Throw in the onion, carrot, celery and garlic. Stir well, then cover the pot. Reduce heat to low and sweat the veggies until they are tender, about 8 minutes. Add the parsley, thyme, salt, pepper and broth and bring to a boil.
Add lentils if desired, reduce heat and simmer covered for 20 minutes. Add the chicken to the soup. Throw in the rest of what you want to in the soup (if making soup with dumplings - recipe below - add dumplings at this point). Cover and simmer another 15 minutes, until everything is cooked through. Season to taste with salt, pepper and lemon juice and serve hot.
Dumplings for soup
1/2 cup rice flour minus 1 tbsp.
1/3 cup potato starch minus 1 tbsp.
2 tsp. dried parsley
1 3/4 tsp. baking powder
1/4 tsp. dried basil
generous 1/4 tsp. salt
1/4 tsp. sugar
1 egg, beaten
scant 1/3 cup rice milk or hemp milk
2 tsp. dried minced onion, rehydrated
Whisk together the rice flour through the sugar, make a well in the center. In a separate small bowl, whisk together the egg, rice milk and rehydrated onion. Pour all at once into the dry ingredients and stir until well-blended. Mixture should look like batter, not dry. 15 minutes before the soup is finished, drop batter by heaping tablespoonfuls into the simmering soup. Cover and simmer 15 minutes. Serve hot. Makes 6 dumplings.