No tricks, just treats (like REALLY good treats) for you today. Completely nailed this Gluten Free Chicken & Dumpling Soup recipe tonight and I’m not comparing here, but it def gives my lemon chicken soup a run for its money. Tastes like a hug in a bowl. And if you’re looking for a good chicken noodle soup recipe, just replace the dumplings with some egg noodles are you’re set. Try it out this weekend. I promise you, it’s really freaking fantastic!
GLUTEN FREE CHICKEN & DUMPLING SOUP
- 1 tbsp olive oil
- 1 chicken breast cut in half longways so it's thinner
- 1 tsp salt and pepper
- 1 chopped shallot
- 2 chopped celery stalks
- 3 chopped carrots
- 1 tbsp fresh thyme
- 4 cups chicken broth
- 1/2 cup gluten free all purpose flour
- 1 tsp baking powder
- 1 tbsp chopped sage
- 1/2 cup Greek yogurt
- 1 tbsp chicken broth
Heat a large soup pot over medium heat and add olive oil.
Once the oil is hot, add chicken breast and season it with salt and pepper. Sear for 3-4 minutes each side.
Add in chopped shallot and sauté for 2-3 minutes until fragrant.
Then add celery stalks, carrots and fresh thyme. Sauté for another 5 minutes and season with salt and pepper.
Add in chicken broth and bring to a boil. Turn the heat to low then cover and let it simmer until the chicken is cooked through (10ish minutes) then remove and shred the chicken.
While that cooks, make your dumplings! Combine gluten free all purpose flour, baking powder and 1 tbsp chopped sage. Once that is combined add Greek yogurt and chicken broth. Combine until a dough is formed.
Bring soup to a boil over medium high heat and add about 1 tbsp of rolled dough to the soup (these will expand as they cook so make them smaller than you think).
Return heat to medium, cover and let cook for 8-10 minutes. Serve with fresh thyme and freshly cracked black pepper.