I start out by cooking a traditional chicken soup. This involves sauteing the vegetables then adding the whole chicken along with some water and allowing that to simmer for awhile. Since I cook the entire chicken in the soup, you get the healing benefits from cooking the bones, meat and skin together (not to mention the delicious flavor!).
The next step is to prepare the dumplings. This was the part that always intimidated me in the past, but as with anything new, it just takes practice to get comfortable. It turns out, my rosemary dumplings are incredibly easy to make. I made them gluten free using a combination of almond and tapioca flours. We have a huge rosemary bush and I’m always looking for ways to use it so I decided to add minced fresh rosemary to the batter. It tastes simply divine! The recipe makes about 10 to 12 small dumplings.
This recipe makes a large portion of chicken soup and about 10 to 12 small dumplings. We typically have it for dinner and enough leftover soup for another several dinners. I usually end up making the dumpling recipe again as we tend to run out of those before the soup is gone.
To be honest, the recipe testing phase did not take that long but I made it several nights in a row because it’s just that good!
- 2 tablespoons avocado oil
- 1 onion, diced
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 whole chicken
- 8 cups water
- salt and pepper
- 1 cup almond flour
- 1 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon minced fresh rosemary
- ½ cup water
- Start by adding avocado oil to dutch oven and heating over low heat.
- Add the onions, carrots and celery and saute for about 5 to 10 minutes or until onions are translucent.
- Add garlic and continue to saute another few minutes.
- Place whole chicken in the center of the dutch oven. Add water. Season with salt and pepper. I typically add about 2 teaspoons of salt and 1 teaspoon of pepper.
- Cook on low for for about 2 hours. You will know the chicken is done when the meat starts falling off the bones.
- Once the soup is done, use tongs to remove bones and skin.
- To make the dumplings: combine almond flour, tapioca flour, baking soda, salt and rosemary in a mixing bowl. Slowly add water and stir until no lumps remain. The batter should resemble a thick pancake batter. It will not form a ball like bread dough.
- While chicken soup is simmering, use a spoon to drop dumplings into soup. Dumpling size is completely up to you, but I like to make mine about a tablespoon in size.
- Cook the dumplings in the simmering soup for about 10 to 15 minutes.