Flare Free Chicken 'n Dumplings Recipe

This morning one of my students inside the Autoimmune Edible Rx asked where she could find my Chicken 'n Dumplings recipe inside the program and I realized I have never shared this recipe in one of my meal plans before!

So here you go!

This is a crowd favorite with my clients. A great hearty dish with gluten/dairy-free drop biscuits on top that slowly simmer in the chicken soup - naturally thickening it into a stew.

A must-try for the cooler months coming up or if you're like me and love soup year-round!

Make this even easier on yourself and try it in the Crock Pot!

FLARE FREE CHICKEN 'N DUMPLINGS

(c=cup; t=teaspoon; T=tablespoon)

Serves 4-6

INGREDIENTS:

STEW:

1-2 T organic grass-fed ghee for cooking

2 cont. pre-diced onions, carrots and celery ("mirepoix") (substitute 1 lg. onion, 4 lg. carrots, and 4 lg. celery stalks, diced)

2 lbs. organic boneless skinless chicken thighs, diced

2 qts. organic no sugar added chicken broth 

Chopped parsley for garnish

Sea salt and finely ground black pepper to taste

DUMPLINGS:

3 T organic grass-fed ghee, melted

1 cup unsweetened almond milk (substitute unsweetened coconut, hemp, or oat milk if you have an almond allergy)

1 large organic pastured egg

1¾ c brown rice flour

4 t baking powder

1 T granulated stevia or monk fruit sweetener

½ t sea salt

INSTRUCTIONS:

Warm a large stainless steel or enameled cast iron pot over medium-high heat. Coat with ghee then add mirepoix. Season with a generous pinch of salt and pepper and cook, stirring occasionally, for about 5 minutes until tender.

Add chicken and broth and bring to a gentle boil. Turn down to medium and simmer while you mix the biscuit batter.

Mix ghee, almond milk, and eggs in a medium mixing bowl. Add remaining ingredients and mix well to combine.

Use a medium cookie scoop to drop biscuits onto the top of the stew and turn down to medium-low.

Cover with a lid and cook for about 20-30 minutes until biscuits are cooked through and stew is thickened (internal temp should reach 200°F/93°C). Top with chopped parsley then serve or let cool and refrigerate/freeze for later.

Lemme know in the comments below if you'll be trying this!

And if you do, tag me in a photo of your creation on social media at @cheflaurarodriguez so I can see how it turned out!

xo,

Laura