One of my favorite recipes growing up as a kid was chicken and dumpling soup.  I tried this recipe for the first time around this time last year.  I made everything from scratch and I never had better chicken soup in my life.  I definitely suggest you do the same.  This might take you a couple days (or a whole rainy day one weekend), but it is definitely worth it.  You can easily cut corners by buying stock and a roaster at the store, but you should go the whole way.

I also added mushrooms this time, which I never have before.  I love mushrooms and it added a whole new flavor into the mix, which I loved.  Feel free to take them out if you’re not a big fan!

I based my recipe off this one.

Gluten Free Chicken and Dumpling Soup

Ingredients:

for the soup-

• chicken off a roasted chicken, loosely chopped (use this recipe or this one)
• homemade stock or 6 cups from the store
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1 medium onion, diced
• 1 package mushrooms, chopped
• 1/2 teaspoon ground thyme
• 1/4 teaspoon turmeric
• 1/2 cup apple cider
• 1/2 cup coconut milk

for the dumplings-

• 1.5 cups Gluten Free Bisquick
• 2 tablespoons butter, melted
• 2/3 cup almond milk
• 2 eggs

Directions:

• Heat a large pot over medium-high heat and add 1 tablespoon coconut oil or EVOO.  Once hot, add carrots, celery, onion, mushrooms.  Cook until onions are no longer translucent, about 4-5 minutes.  Stir in spices- thyme, turmeric.  Then add stock and cider.  Mix to combine.  Cover, reduce heat to low and cook for 1+ hour (if you’re in a rush, then for at least 20 minutes).
• Add the cooked, chopped chicken and cook for an additional 10 minutes to warm chicken.
• In a medium bowl, combine ingredients for dumplings and mix.  You may need to add more milk, as needed, for the right consistency.  Using a tablespoon, gently drop heaping tablespoonfuls of mixture into the soup.  Cover and cook for 10 minutes, then uncover and cook for an additional 10 minutes.
• Scoop into bowls and serve!  Enjoy!