Description
Gluten-free Drop Dumpling Chicken Soup with dairy-free olive-oil dumplings. A cozy one-pot chicken soup made with simple, wholesome ingredients.
Ingredients
2 tbsp olive oil
3 cloves garlic, minced
1/2 white onion, diced
2 tbsp gluten-free King Arthur 1:1 flour
40oz chicken broth (or bone broth)
1 packed tsp fresh thyme leaves
1 packed tsp fresh rosemary, chopped
2 packed tbsp fresh parsley, chopped
10 oz bag frozen mixed vegetables: peas, carrots, corn kernels, and cut green beans
1/2 lb shredded chicken (I use storebought)
Salt and pepper to taste
Dumplings:
1 cup gluten free flour (I used King Arthur)
1/2 cup unsweetened oat milk
1/4 cup chives
2 tbsp olive oil
2 tsp baking powder
1 tsp honey
1/2 tsp salt
1/2 tsp garlic powder
Topping:
additional fresh chopped parsley
Instructions
1. Prepare your garlic, onions, and spices.
2. In a Dutch oven or large pot, add in 2 tbsp olive oil, minced garlic, and diced onions over medium heat. Sauté for 5 minutes.
3. Add in two tbsp of gluten-free flour, mixing constantly until it’s well combined.
4. Add in the mixed veggies and shredded chicken. Mix well.
5. Add in the broth and herbs.
6. Increase heat to high and bring to a boil and cook for 10 minutes once it reaches a boil.
7. While the soup is coming to a boil, you’ll make the dumpling dough. Combine the gluten-free flour, baking powder, salt, garlic powder, and chopped chives in a bowl. Whisk well.
8. Add the oat milk, olive oil, and honey into the dough. Mix until it forms into a dough ball (I ended up using my hands).
9. Using a 1 to 2 tbsp dough scooper, form the dough into balls and drop them into the soup once it’s boiled for 10 minutes.
10. Reduce to a simmer, cover, and let cook for 15-20 minutes. Do not remove the cover during this time.
11. Remove the cover and let cool slightly. Season with salt and pepper to taste (salt is heavily dependent on which broth you use). Top with fresh parsley and enjoy. If you’d like a cheesier flavor, add in nutritional yeast.
- Prep Time: 20 minutes
- Cook Time: 38 minutes