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Dairy-Free Chicken and Dumplings

Dairy Free Chicken And Dumplings

 

Serves 6

 

6 bone-in, skin-on chicken thighs (any chicken will work here, but this is what I had on hand)
2 celery stalks, sliced
1 onion, finely diced
2 cloves garlic, minced
olive oil for browning your chicken
pinch of dried thyme
bay leaf
about 11 cups chicken stock
2 cups mixed frozen vegetables
salt and pepper to taste

For the dumplings:
2 cups flour
salt and pepper to taste
4 teaspoons baking powder
1 Tablespoon finely chopped parsley, a bit more for garnish
1 cup or so additional chicken stock

 

 

Heat your oil in a large stockpot over medium heat. Dab the moisture off your chicken skin with a paper towel, and season with salt and pepper.  Add your chicken to the pot, being sure not crowd the pan, and brown well on both sides (do this in batches if need be). When chicken is browned, set aside.

Add your onions and celery to the pan, and cook until softened. Add your garlic, stirring constantly, and cook for about 1 minute. Throw in your bay leaf and thyme, and add back in your chicken and any juices from the plate. Add in your chicken stock, and give everything a good stir. You’ll want to cook this over a simmer for about 30 to 40 minutes. The chicken should be cooked through and come off the bone easily. Remove your chicken, discard the skins, and shred the meat off the bones. Add the meat back to the pot, and cook for about another ten minutes. Add in your vegetables and let them cook while you prepare your dumplings.

In a large bowl, prepare your dumplings. Whisk together your flour, salt, pepper, baking powder, and parsley. Slowly stir in your chicken stock, just until the mixture is moistened. Drop dumpling batter by the spoonful into your simmering pot, and let them cook until they float to the surface. Season with salt, pepper, and parsley to taste.

 

Note: This recipe has a thinner, more soup-like texture, whereas the standard chicken and dumplings is more thick and gravy-like. You can thicken the soup if you’d like by creating a slurry of  1/4 cup cornstarch and 1/2 cup cold water whisked together, and add that a bit at a time to your soup until it’s thickened to your liking. Check for seasoning after you’ve thickened.

 

Chicken And Dumpling Nutrition Info

Nutrition facts have been calculated using CalorieCount.com  and should be considered an estimate. Calculation includes three dumplings per serving. For lower calories and fat, use boneless, skinless chicken breast.