I made a pretty killer soup the other night using some pretty awesome and simple ingredients.
I love a one-pot dish!
I wanted chicken and dumplings, but my family doesn’t love the texture of dumplings. I compromised by making a gluten-free biscuit, and pouring a thickened soup over the top of it.
The result? Down-home country goodness. YUM.
So easy, and frugal too! I served four with one chicken breast, which by itself is pretty darn impressive. 🙂
1 large boneless, skinless chicken breast
1 box organic low-sodium chicken broth (or 4 cups homemade if you have it!)
1/2 of a yellow onion
3 carrots, sliced (From my CSA box!)
3 minced garlic cloves (Yep, CSA.)
1/2 cup sliced organic celery
2 tbsp. butter
2 tbsp. olive oil (Bari is amazing.)
1 tsp dried thyme (CSA box again!)
1 tsp turmeric (the color it gives is amazing…plus, its super good for you.)
2 tsp salt (I used pink Himalayan)
1 tsp black pepper
1-2 tbsp. Pamela’s Gluten Free Artisan All Purpose Flour
Fresh parsley for garnishing (Can you guess where it comes from?)
Pretty simple process:
Heat butter and and olive oil. Slice chicken into bite-sized pieces, and sautee.
Once cooked, remove from pot, and set aside.
Add onion to pan and sautee until translucent
Add carrots, celery and garlic and cook for just a couple of minutes until it starts to sort of “come together”.
Add stock, herbs and spices, stir to combine then add chicken back. Put a lid on it, simmer for about 30-45 minutes. Now is the time to prepare your biscuits (Recipe below!)
To thicken, Remove about a cup of the broth, and combine that broth with your gluten free flour. Now, whisk that back into the big pot. Continue whisking until it is all combined so as not to produce lumps.
My basic biscuits are as follows. For this particular recipe, they are super yummy with thyme and garlic powder mixed into the dough:
2 cups Pamela’s Artisan Gluten Free All Purpose Flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 stick butter, chopped
1 cup raw, plain kefir
In food processor, pulse dry ingredients. Next, add butter and pulse until butter is the size of peas. Add kefir, and pulse 3-4 times until dough *just* comes together.
Remove from bowl, and fold over itself 3-4 times. Pat into a round disk, about an inch thick. Cut into desired size with biscuit cutter (or even a drinking glass).
Bake at 450* on parchment paper for about 12 minutes or until golden brown.
Pour your soup over a biscuit and garnish with fresh parsley (Which I totally forgot to do…I was a little excited to eat.) YUMMM.
Perfect cold weather meal. So yummy and heart warming…and nobody complaining about dumpling texture. 😉