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Ingredients
- For the dumplings:
- 1 1/4-1 1/2 pounds boneless skinless chicken thigh
- 2 TBSP olive or canola oil
- 1/4 cup chopped red onion
- 1 crushed garlic clove
- 1/3 cup chopped leeks
- 2 medium sized carrots, diced
- 2 large celery stalks, diced
- 1/2 cup chopped baby bella mushrooms
- 1-1 1/2 cups baby spinach leaves
- 4 cups gluten free chicken broth
- 1/8-1/4 about 1/8-1/4 cup white rice flour
- 1/2 tsp parsley
- 1/2 tsp thyme
- 1/2 tsp savory
- a few pinches of onion powder
- salt and pepper to taste
- 1/2 cup white rice flour
- 1/3 cup cornmeal
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 1/2 TBSP melted butter
- 1/3 about 1/3 cup milk
- 1 TBSP sugar
- 1/2 tsp xanthan gum
Details
Servings 4
Preparation
Step 1
Prepare the dumpling dough:
Combine flours, baking powder, baking soda, salt, xanthan gum, and sugar. Mix with a fork. Now add the melted butter. Slowly pour in the milk while mixing. A soft dough should form, you should be able to tear off a piece and mold it into a ball.
Now, for the soup:
Sautee garlic, carrots, celery stalks, leeks, onions in about 1-2 tablespoons of canola or olive oil over a medium flame.
Pour in the chicken broth and all of the spices except for the onion powder, put flame on medium/low. Add in cubed chicken thigh pieces.
Cover and allow chicken to cook.
When chicken is cooked, add mushrooms and spinach. Cook for about 5 minutes, or until spinach is soft.
Turn off flame, allow soup to cool for about 2 minutes. Begin adding the white rice flour to the soup while stirring, add up to 1/4 cup depending on how thick you want the stew.
Form dumplings into little balls. Now add the dumplings and sprinkle in the onion powder. Cook on low for about 5 minutes or until dumplings are slightly cooked. You can check them by removing one from the stew and cutting it with a butter knife, it shouldn't fall apart. It should be tender but not too dry in the center; don't overcook or it'll get tough. Add salt and pepper to taste.
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