When I made this soup, I made it gluten and dairy free. It turned out wonderfully. The dumplings were soft and flavorful, and it really filled me up!
Chicken Dumpling Soup
Note: Make this gluten-free by substituting regular Bisquick for Gluten-Free Bisquick. For dairy-free, substitute milk and butter for your favorite margarine. I recommend rice or almond milk and Earth Balance.
|1 medium||Yellow onion, chopped|
|4 large||Carrots, peeled and chopped|
|3 large||Celery stalks, chopped|
|2 cloves||Garlic, peeled and minced|
|2||Boneless, skinless chicken breasts|
|8 cups||Homemade stock, chicken or turkey|
|To taste||Salt and pepper|
|2 cups||Bisquick mix, regular or gluten-free|
|1/3 cup||Butter or vegan alternative|
|2/3 cup||Milk or dairy-free alternative|
|1/3 cup||Fresh herbs, such as chives, parsley or tarragon|
In a large pot, combine stock, vegetables, and chicken. Bring to a boil, then reduce heat to simmer. Let cook for two hours. Pull out the chicken and shred it. Return it to the soup pot.
In a mixing bowl, cut the butter into the Bisquick with a fork until pea-sized clumps appear. Add in the milk, eggs and oregano and stir until dough forms. Using a tablespoon, drop the batter into the pot.
Cover, and let simmer for fifteen minutes.
Recipe adapted from Oh So Savvy Mom.
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