This is really more of a cool weather recipe, but since I already had all of the ingredients in my fridge, I figured what the heck. It turned out pretty well, and I’ll probably be making it again. I’ve listed the ingredients I used this time around, but of course you can add whatever veggies you like, or have on hand at the time.
6 cups chicken or vegetable stock preferably homemade
several pieces chicken, raw or already roasted
2-3 large carrots
2 stalks celery
1 large mushroom such as portabello
1 small zucchini
1 small onion
4-5 cloves garlic
several sprigs fresh herbs like thyme or rosemary
salt and pepper to taste
Finely chop onion and garlic. In a large heavy stock pot sautee onion in a bit of fat such as olive oil, ghee or duck fat until tender. Add garlic and continue cooking another 3-5 minutes. Add stock and bring to a boil. If using raw chicken add it now, and reduce heat to a simmer. Cook chicken through (about 30 minutes) then remove from pan and set aside. Chop celery and carrots into bite sized pieces and add them to the stock, cooking until tender (also about 30 minutes). Meanwhile, shred the chicken, removing skin and bones and make dumplings. Return chicken to pot along with mushrooms, zucchini, herbs and dumplings. Cook another 15 minutes until dumplings puff up and are cooked through. Salt and pepper to taste. Enjoy!
1/2 cup almond flour
1 1/2 cups arrowroot flour
1/2 tsp sea salt
1/2 tsp agave nectar
1/8 cup nut milk
2 tsp rosemary minced
2 tsp garlic minced
Mix all dry ingredients including rosemary in a medium bowl. In a small bowl whisk together all wet ingredients including garlic. Add wet ingredients to dry and mix together until a dough forms. If dough is too dry add more nut milk in small batches until dough is smooth but not stiff. Take small spoonfuls and drop directly into the soup. Dumplings will puff up and float to the top when they are cooked through.