It’s been another rainy and dreary day on the West Coast. I woke up to rain and fog, and while it’s not too cold out, I’m still missing the sunshine. According to the weather man, Mr. Sun is expected to make an appearance tomorrow. Perfect for hump day. I guess I should be thankful it’s not snowing, right?
I came home this afternoon with a craving for chicken noodle soup. So I remembered I had a recipe in my binder for Chicken and Dumplings. And it’s Gluten and Dairy-Free. Even better
On to the soup…
There are a few simple rules to ensure light, delicious dumplings every time. The liquid must remain at a slow simmer, and the dumplings need room to expand, so never crowd them in the pot. Whatever you do, resist the urge to sneak a peak since the dumpling's’ light and fluffy texture relies heavily on the steam that builds inside the pot.
- 2 Tbsp olive oil
- 4 skinless chicken thighs, cut into pieces
- 1/8 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 large onion, coarsely chopped
- 2 quarts low-sodium, gluten-free chicken broth
- 4 sprigs thyme
- 1 bay leaf
- 5 carrots, cut into chunks
- 4 ribs celery, roughly chopped
- 1 cup frozen vegetables (peas, carrots, corn)
- 1/4 cup chopped flat-leaf parsley
- 1/3 cup brown or white rice flour
- 1/3 cup garbanzo or garfava flour
- 1/3 cup amaranth or tapioca flour
- 1 1/2 tsp gluten-free baking powder
- 1 tsp chopped thyme
- 1/2 tsp salt
- 1 Tbsp Earth Balance Butter (DF, non-hydrogenated)
- 1 egg, beaten
- 1/4 cup almond or soy milk
To prepare the soup, heat oil in a heavy stockpot or large saucepan over medium-high heat. Season chicken with salt and pepper and add to pot. Add onions and cook until translucent and chicken pieces are golden brown.
Add broth, thyme and bay leaf then cover, reduce heat to low and cook until chicken is tender. Add celery, carrots and parsley and stir to combine. Cover and cook for 10 minutes over medium heat or until just tender.
To prepare the dumplings, put rice, garfava and amaranth flour, baking powder, thyme and salt into a bowl and whisk together until blended. Add margarine and crumble the mixture with a dough mixer until it resembles course meal.
Using your hands, work quickly to mix in egg and 1 Tbsp at a time of the milk until the dough forms a shaggy ball.
Shape the dough into 12 small balls. Drop each ball into the slow simmering liquid. (You may need to cook your dumplings in two batches to avoid overcrowding the pot).
Once the dumplings are in the simmering liquid, cover the pot immediately and simmer for 10 minutes, resisting the urge to look inside the pot. Ladle the chicken and dumplings into bowls and serve hot.
Hope everyone had a great day. See you all tomorrow.