Chicken and Dumpling Soup | Galactosemia Midwest

Recipe Details

Chicken Dumpling Soup (by Denise Wilburn)

1 store bought rotisserie chicken (or whole chicken you prepare..see below)
2 c carrots, peeled and sliced
1 c celery, cleaned and sliced
Bay leaf
salt
1/2 – 1 c white wine
about 8 c chicken broth

Dumplings

1 c AP flour
1 tsp baking pwd
1/2 tsp salt

or use 1 c self rising flour in place of above 3 ingredients

2-4 TBS shortening (make sure it’s safe!)
1/2 c soy or almond milk (rice milk can be used but is a little too thin)

Debone store bought rotisserie chicken or place whole raw chicken in pot, cover with water and boil until falling apart (approximately 1-1.5 hours). Remove chicken and debone. Reserve the chicken broth you just made for this recipe (you might want to remove the film on top and sides of pan). Set chicken aside. Place carrots, celery, bay leaf, 1/2-1 c. white wine and salt to taste (about 1 tsp) in broth you made or store bought broth you are using. Cook until carrots/celery are tender.

While carrots/celery is cooking place either self rising flour or 3 ingredients in medium bowl. Cut in shortening with a pastry cutter or 2 knives until the mixture resembles coarse crumbs (how much shortening you add depends on the consistency of your mixture…a softer shortening will require more than a firm one). Add soy or almond milk and mix until just moistened.

Add chicken to broth. Reduce heat to a simmer. Add dumplings by dropping batter by tsp into hot liquid. Cook a few minutes until toothpick comes out clean from dumplings. ***Note- sometimes the dumplings kind of disintegrate into the soup…it’s still good, but you miss the dumplings. I think this happens because either the dumplings are too soft because some of the safe shortenings are very soft or because the liquid you place them in is too hot…so be careful and experiment with brands…..ENJOY!