In the words of my three year old, "Whaaaat?!" It has been done, my friends.
This dish is like Thanksgiving in your mouth when it's not even Thanksgiving.
Comforting, hearty, creamy goodness that will make you say, "Hold me."
FOR THE CHICKEN + STOCK:
4 boneless, skinless chicken breasts
2 celery stalks, chopped
1 white onion, chopped
2 cloves garlic, chopped
sea salt + pepper // to your satisfaction
(I used 2 tsp. sea salt + 1/2 tsp. pepper)
Add enough water (5-7 cups) to cover (and then some) all the ingredients.
Add more water to keep it at this level, as it will evaporate with time.
Cook on medium heat until chicken is white, tender, and can be pulled apart.
About 1 hour or a little more. Leave on medium heat and add CREAM...
*While the chicken is cooking, prepare dumplings for later use*
FOR THE CREAM:
6 tbls. corn starch
1 C. rice milk
Whisk together and pour into hot stock.
Continue to stir for 10-15 minutes until the stock begins to thicken.
Add dumplings IMMEDIATELY.
FOR THE DUMPLINGS:
(This is not my recipe, but I LOVE it.
Found on the side of Namaste Foods Gluten Free Biscuits, Piecrust & More blend.)
I bought the blend at my REGULAR grocery store. So I bet you can too!
*This is DOUBLED to fit this recipe.*
Because who doesn't like more dumplings in the mix?!
3 C. Namaste biscuit mix
4 tbls. non-dairy or regular butter
1/2 C. cold water
1 tsp. salt
1 tsp. baking soda
1 tsp. dried or fresh herbs (I use rosemary & sage)
Combine all ingredients well. Drop by the spoonful into hot, creamy liquid.
The stock will NOT be very thick at this point. The dumplings will help
bring it to a full "creamy". COVER and let simmer on low heat for 10-15 minutes.
DO NOT stir. You will kill your dumplings. I learned the hard way :( #sadday
FOR THE VEGETABLES:
1 lb. frozen mixed vegetables
Pour into your pan of chicken and dumplings and gently stir.
Cover and simmer for another 10-15 minutes.
Congrats! Do a happy dance!
You just made allergy friendly comfort food that is going to rock your world!