This chicken & dumpling soup is the perfect cure for those chilly winter days! Making your own dumplings can be a breeze, and healthy too, with this gluten free oat flour recipe that is ready in minutes! This soup is truly good to the body and soul!
1. To prepare the soup: Place chicken breasts, chopped onion, celery, and carrots to the crock pot. Pour chicken broth and seasonings over chicken and veggies and cook on high for 4 hours or on low for 8 hours. When finished cooking, remove chicken breasts and pull apart with fork until shredded to your liking, and return to the crockpot.
2. To make the dumplings: Combine everything for the dumplings in a small-medium bowl, cover, and let sit in fridge until soup is ready (mixture will thicken in fridge).
3. To make the soup creamy: Ladle some of the chicken broth (about 1/2 cup) into a small sauce pan, and add almond milk, and cornstarch. Heat over medium low heat, and stir constantly until it begins to thicken. Turn off heat and pour back into crockpot, stirring until everything is well combined. (Note: If you want more of a clear broth soup, skip this step!)
4. Add the dumplings: When the soup is finished, you are ready to add the dumplings! Stir the dumpling mixture and drop by spoonfuls into crockpot (I used a tablespoon to make rounded balls that took the form of dumplings once they finished cooking. Return lid and cook on high heat for an additional 20-30 minutes. Enjoy!
If you were in a time crunch, you could also
make ‘dumplings’ by cutting 4 whole grain tortillas into small squares, and dropping them into the prepared soup 5-10 minutes before serving. They will soften and become ‘dumpling’ like in texture! Yum
|8||Servings (1 cup per serving)||119||Calories per Serving|
|3 g||Fat||12 g||Carbohydrate|
|2 g||Fiber||1 g||Sugar|
*Weight Watchers Points per serving