Chicken and Dumplings

4.67 from 12 votes

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Servings:

2½ pounds chicken pieces, (I use a mix of bone-in, skin-on breasts and/or thighs)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1½ cup small-diced yellow onion
1 cup small-diced carrots (from about 1 large carrot)
1 cup small-diced celery (from about 2 stalks)
2 garlic cloves, minced
6 cups low-sodium chicken broth
2 teaspoons fresh thyme leaves
2 bay leaves
1/2 teaspoon ground turmeric
1½ cups Nutpods Original Creamer
2 tablespoons tapioca flour
2 tablespoons freshly squeezed lemon juice, (from about 1 lemon)

Pat dry the chicken pieces and season generously with kosher salt and pepper all over.
In a large dutch oven or pot, heat olive oil over medium-high heat. Add chicken, skin side down and cook until golden brown, 3 to 5 minutes. Transfer the browned chicken to a plate and set aside.
Reduce heat to medium and add the onion, carrot, celery and garlic. Cook, stirring, until the vegetables are tender, about 4 minutes.
Nestle chicken back into the pot with any of its juices then add the broth, thyme, bay leaves and turmeric. Stir to combine and bring to a boil, uncovered.
Once boiling, reduce heat to simmering (about medium heat) and cover until chicken is cooked through and can be easily shredded, shredded, 20 to 30 minutes depending on the size of your chicken pieces.
While the chicken is cooking, whisk to combine tapioca and Nutpods in a separate bowl and set aside.

In a medium sized bowl, add the gluten free baking flour, salt, pepper, baking powder, thyme and chives into a bowl and mix.
Add ghee and stir to combine with a fork. It will be crumbly and powdery. Mash with back of fork.
Add the Nutpods. Using back of a fork, mash and stir until well-combined. Once mixed, use hands to form one big ball of dough. (if your dough is too dry, add another teaspoon of the nutpods). Set aside in the fridge while your soup continues to cook or for at least for 10 minutes to firm up.

Once the chicken is cooked through, remove from the pot and place onto cutting board to cool.
Reduce the heat in the soup to a low simmer. While stirring the soup, slowly pour the nutpod/tapioca mixture into your soup until well combined. Let simmer until soup thickens, 4 to 5 minutes.
Once chicken is cool enough to handle, remove chicken from bone and remove the skin then shred the chicken. Once shredded, dice then place chicken back into the pot and discard the bones and skin.
Taste broth and adjust seasoning as desired. Let the soup simmer, uncovered, while you add the dumplings.
When ready and while the soup is still simmering, roll the dumplings into 1/2 tablespoon-size balls, and add to soup. Cook until tender and cooked through, about 15 minutes (the dumpling should float to the top).
Add the lemon juice and stir to combine. Serve and enjoy!