Saturday, December 7, 2013
Chicken & Dumpling Soup!
This soup can be made for carb day. This recipe makes enough for two and there's plenty of leftovers. On a cold day I'd make this for lunch and then eat it again for dinner! YUM!
- 1.5 cups of chopped lean cooked turkey/chicken (ours is leftover from Thanksgiving)
- 12 oz box of frozen peas and carrots
- 1 carton of chicken stock
- 1 tablespoons of herbs de provence (rosemary, thyme, etc...)
- salt and pepper to taste
- 1 cup of apple cider (yes it's weird but it's good for some reason)
- Dumplings:
- 1.5 cups of flour
- .5 cups of corn flour
- 1 tablespoon of baking soda
- 2 tablespoons of dried parsley
- 1 teaspoon of salt
- 1.5 cups of soy milk (yes soy milk, no dairy!)
Combine ingredients for dumplings and let dough sit, should be the consistency of paste. Saute frozen veggies until tender, add chicken, herbs and stock to a pot. Bring to a boil. Once soup is boiling spoon dough into pot with teaspoons and put a lid on it. Come back to pot in 8 - 10 minutes and carefully coat dumplings with broth. Cut open one dumpling to check that it's cooked all the way through. Dumpling should be fluffy and soft on the inside. Salt and pepper to taste. Enjoy!
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