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Hearty Chicken & Dumplings

Who doesn't love chicken and dumplings? Here's an easy, healthy recipe to make one of the best meals from scratch in about 30 minutes.

Yields: 4 servings

Time: About 30 minutes



- 1 lb boneless, skinless chicken breast

- 1 tbsp olive oil

- himalayan pink salt and black pepper, to taste


- 1 tbsp olive oil

- 1 onion, diced

- 2 stalks of celery, diced

- 2 carrots, peeled and diced

- 2 cloves garlic, minced

- 1/4 cup flour of choice (whole wheat, arrowroot, coconut, almond)

- 4 cups unsalted chicken stock

- 1/2 cup milk of choice (organic low fat, almond, coconut)

- 1/2 tsp himalayan pink salt

- 1/4 tsp black pepper

- 2 bay leaves

- 1/4 tsp onion powder

- 1/2 tsp dried thyme

- 1/4 cup corn kernels

- 1/4 cup peas


- 1 cup flour of choice (whole wheat, arrowroot, coconut, almond)

- 1 1/2 tsp baking powder

- 1/4 tsp himalayan pink salt

- 1/8 tsp black pepper

- 1 tsp dried chives

- 1/2 tsp dried parsley

- 1/4 tsp onion powder

- 1/2 cup milk of choice (organic low fat, almond, coconut)

- 2 tbsp organic butter


1. Slice chicken breasts into thin pieces, brush with extra virgin olive oil, salt and pepper. Cover a baking pan with tin foil and put in the oven under High Broil for 7 minutes each side, 14 minutes total. Remove from pan, shred or cut into cubes, set aside. While chicken is cooking, proceed to step 2.

2. Add 1 tbsp olive oil to a deep pan, heat over medium heat. Add onions, carrots and celery. Stir and cook about 6 minutes. Then add the minced garlic and cook for another minute.

3. Add flour and cook an additional minute, stirring to coat the vegetables. Pour in the milk and chicken stock, bring to a simmer and stir until it starts to thicken.

4. Add the seasonings (salt, pepper, bay leaves, onion powder, thyme) and mix well. Cover the pot and let simmer about 10 minutes. Remove the bay leaves, and add the chicken back to the pot, along with the corn and peas, stir and cover again.

5. While the soup is simmering, combine dumpling ingredients into a bowl. First, add the dry ingredients (flour, baking powder, salt, pepper, chives, onion powder, parsley), then pour in the milk and stir. Add in the butter in small cubes, mashing into flour mixture with a fork. Mix well.

6. Reduce heat to low, and drop small dumpling sized balls into the soup (about 1 tablespoon each). Batter should make about 14 dumplings. Cover the soup and let the dumplings firm, about 10 more minutes. Keep in mind the dumplings will increase to 2-3 times their original size.

7. Let cool for a bit, then enjoy!

With love,


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