Clean eating | Dairy-free | Soy-free | NEW Gluten-free option
UPDATED 5/23/17 with gluten-free option!!!
Winter has finally reached Florida! We woke up to temperatures in the low 40s, and after spending most of December in the 80s–including a record high 86 degrees on Christmas, for crying out loud–it feels magnificent. Time to bring out the soup! This is what we had for dinner tonight.
This soup (albeit not the clean version) was a comfort-food lifesaver during the cold months we lived in Switzerland. It was nice to have something familiar when we were feeling homesick, and it was easy enough to make in our tiny blue rental kitchen with limited kitchen tools that it made frequent appearances on our little linoleum table.
I’ve adapted the original recipe to make it clean and dairy-free. Also, because we all know the dumplings are the best part, for our little family I usually cut the soup recipe in half but keep the dumpling recipe whole so there’s enough for everyone to enjoy.
Chicken and Dumpling Soup
Adapted from here
- 1-2 tsp. olive oil
- 2 stalks celery, chopped
- 3-4 large carrots, scrubbed well and chopped
- 1 small to medium yellow onion, chopped
- 6 cups low-sodium chicken broth
- 2 cups water
- 2-3 boneless, skinless chicken breasts, raw or cooked (see variations in instructions below)
- 1 1/2 tsp. salt
- 1 tsp. dried thyme
- 1/4 tsp. pepper
- 1/4 cup whole-wheat pastry flour + 1/2 cup cold water, to thicken broth*
- heaping 1/2 cup frozen peas
- 1 cup whole-wheat pastry flour*
- 2 tsp. baking powder
- 1/2 tsp. salt
- heaping 1/4 tsp. dried thyme
- 1 Tbsp. white vinegar
- 1 cup minus 1 Tbsp. unsweetened almond milk
- 1 Tbsp. canola oil
* Gluten-free variation:
In broth, substitute 2 Tbsp cornstarch + 1/4 cup cold water to thicken.
In dumplings, substitute 1 cup gluten-free flour of choice (I used King Arther Measure for Measure), plus 1/4 tsp Xanthan gum if your flour blend doesn’t include it, and add 1 egg yolk to the liquid mixture. Whisk liquid mixture well before incorporating into dry mixture, and remember that you won’t use all of the liquid.
- In a large pot, heat oil over medium heat. Add vegetables and cook 3 minutes, stirring frequently. Add chicken broth, water, and chicken (if using uncooked chicken). Bring to a simmer and cook 10-15 minutes or until chicken is cooked through.
- Meanwhile, start the dumplings. Add vinegar to a measuring cup and fill to the 1-cup line with almond milk. Let sit several minutes until curdled. In a medium bowl, combine dry ingredients. Add oil to almond milk and stir. Then gradually add wet ingredients to dry, stirring as you go, until a soft dough is formed. You will not need all of the liquid.
- Remove the chicken from the soup to a plate. Add salt, thyme, and pepper to the soup.
- In a small bowl, whisk together flour and cold water, then whisk into the hot broth. Stir in frozen peas, bringing it back to a simmer, then cutting up cooked chicken and adding it to the soup.
- Working quickly, drop teaspoonfuls (yes, teaspoon–they’ll expand right away) of dough all over the surface of the boiling soup. Cover the pot and simmer 12-15 minutes without lifting the lid to allow the dumplings to cook.
- When the dumplings are fully cooked, lift the lid and break dumplings apart with your serving spoon. Serve immediately.