Ingredients
- 2 tbspavocado oil
- 5 cupschicken (bone) broth ((i use bonafide provisions bone broth))
- 1 lbschicken breast
- 4stalks celery
- 4 largecarrots
- ½onion
- 3 clovesgarlic, minced
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspdried thyme ((or 1 tbsp fresh))
- ½ tbspdried rosemary ((or 1 ½ tbsp fresh))
- 1 tspdried parsley ((or 1 tbsp fresh))
- ½ tspitalian seasoning
- 1 tspsalt
- ½ tsppepper
- ¾ cupcassava flour ((i use otto's naturals))
- 3 tspbaking powder ((i use otto's naturals for paleo))
- ½ tspsalt
- 3 tbspghee, melted or olive oil
- ½ cupmilk ((regular or almond))
Directions
- 1
In a large pot over medium-high heat, combine broth, herbs and spices. Bring to a boil, then add the chicken and reduce heat to medium.
- 2
Cover the pot with a tight fitting lid and let the soup simmer for 10 minutes or until chicken is cooked through.
- 3
While you wait, chop your veggies and prepare the dumplings.
- 4
Combine the dumpling ingredients and form into 8-10 balls using your fingers to pack the dough together gently.
- 5
Once the chicken is cooked, remove it from the broth and set aside to let cool prior to shredding it.
- 6
Add the veggies into the soup following by the dumplings, which you should place into the soup gently, spacing them out one by one. Pour a little broth over each dumpling and cover the pot with the lid.
- 7
Turn the heat up slightly and allow the soup to simmer for 15 minutes, cooking the veggies and the dumplings as it does.
- 8
Check to ensure the dumplings are done. They should be on the firm side, so if they are still soft or sticky, flip them in the broth and cook for a little longer.
- 9
Once the dumplings are done, shred your chicken and add it back to the soup.
- 10
Stir together and serve warm!