Soul-Satisfying Gluten-Free Chicken and Dumpling Soup Recipe

Directions

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the pot and set aside.

2. In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender.
3. Return the cooked chicken to the pot and pour in the chicken broth. Add the dried thyme, bay leaf, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
5. Meanwhile, prepare the dumplings. In a mixing bowl, combine the cassava flour, almond flour, baking powder, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to cut it into the flour mixture until crumbly.
6. Gradually add the almond milk, stirring until a soft dough forms. Be careful not to overmix.
7. Once the soup has simmered for 20 minutes, drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for about 10 minutes, or until they are cooked through and fluffy.
8. Remove the bay leaf from the soup and taste for seasoning, adding more salt and pepper if needed.
9. Ladle the Gluten-Free Chicken and Dumpling Soup into bowls and garnish with fresh parsley, if desired.