Chicken and Dumplings As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 1 hour and 15 minutes Prep Time 15 minutes Cook Time 1 hour Rating 4.67 out of 5 stars (12) Ingredients 2.5 lbs. chicken pieces (I use a mix of bone-in, skin-on breasts and/or thighs)2 tsp kosher salt1 tsp black pepper2 tbsp olive oil1 1/2 cup yellow onion, diced1 cup carrot, diced small (or one large carrot)1 cup celery, diced small (or 2 stalks)2 cloves garlic, minced6 cups low-sodium chicken broth2 tsp fresh thyme leaves2 bay leaves1/2 tsp ground turmeric1 1/2 cups Nutpods Original Creamer2 tbsp tapioca flour2 tbsp lemon juice, (or 1 lemon)1 cup Bob's Gluten Free 1 to 1 Baking Flour1/2 tsp salt1/4 tsp black pepper2 tsp baking powder1 tsp freshly chopped thyme leaves1 tbsp freshly chopped chives2 tbsp ghee (at room temperature) (*you can use butter here if you'd like and *you can use vegan butter for Dairy-Free)4 tbsp Nutpods Original Creamer Calories DinnerDairySautéingGluten-FreeIntermediateQuick and EasyDairy-FreeVegetablesBoilingComfort FoodSavoryPoultryCreamyMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Start the Soup Base: Step 2 Pat dry the chicken pieces and season generously with kosher salt and pepper all over. Step 3 In a large dutch oven or pot, heat olive oil over medium-high heat. Add chicken, skin side down and cook until golden brown, about 3-5 minutes. Transfer the browned chicken to a plate and set aside. Step 4 Reduce heat to medium and add the onion, carrot, celery and garlic. Cook, stirring, until the vegetables are tender, about 4 minutes. Step 5 Nestle chicken back into the pot with any of its juices then add the broth, thyme, bay leaves and turmeric. Stir to combine and bring to a boil, uncovered. Step 6 Once boiling, reduce heat to simmering (about medium heat) and cover until chicken is cooked through and can be easily shredded, shredded, 20-30 minutes depending on the size of your chicken pieces. Step 7 While the chicken is cooking, whisk to combine tapioca and Nutpods in a separate bowl and set aside. Step 8 Meanwhile, make the Dumplings: Step 9 In a medium sized bowl, add the gluten free baking flour, salt, pepper, baking powder, thyme and chives into a bowl and mix. Step 10 Add ghee and stir to combine with a fork. It will be crumbly and powdery. Mash with back of fork. Step 11 Add the Nutpods. Using back of a fork, mash and stir until well-combined. Once mixed, use hands to form one big ball of dough. (if your dough is too dry, add another teaspoon of the nutpods). Set aside in the fridge while your soup continues to cook or for at least for 10 minutes to firm up. Step 12 Finish the Soup: Step 13 Once the chicken is cooked through, remove from the pot and place onto cutting board to cool. Step 14 Reduce the heat in the soup to a low simmer. While stirring the soup, slowly pour the nutpod/tapioca mixture into your soup until well combined. Let simmer until soup thickens, 4 to 5 minutes. Step 15 Once chicken is cool enough to handle, remove chicken from bone and remove the skin then shred the chicken. Once shredded, dice then place chicken back into the pot and discard the bones and skin. Step 16 Taste broth and adjust seasoning as desired. Let the soup simmer, uncovered, while you add the dumplings. Step 17 When ready and while the soup is still simmering, roll the dumplings into 1/2 tbsp-size balls, and add to soup. Cook until tender and cooked through, about 15 minutes (the dumpling should float to the top). Step 18 Add the lemon juice and stir to combine. Step 19 Serve and enjoy!
