Simmering away and filling the house with deliciousness, my healthier take on a classic – chicken n’ dumplings. This version includes bone broth, organic chicken, a plethora of herbs, and lots and lots of fresh veggies.
Chicken N’ Dumplings
5 organic chicken breasts cut into bite sized pieces
Variety of fresh veggies (carrots, mushrooms, celery, leeks, even spinach, whatever you have on hand) roughly chopped.
1 tea thyme
Salt if you must but the Vege Sal does a great job of seasoning if you let it.
Pepper to taste
2 cups water
6 cups bone broth (or vegetable or chicken broth)
1/2 cup white wine
2 cups all purpose flour
2 TB baking powder
1 cup plus 2 tea almond milk (or any kind of milk)
1 tea salt
(Feeds my crew of ten without any leftovers)
In a big pot (ceramic or cast iron ideally) heat the olive oil. Add the chicken pieces and coat liberally with Vege Sal and Italian herbs. Cook until browned on all sides and then remove to a plate. Add a little more olive oil to the pot and cook all of the veggies along with the thyme for about ten minutes or so. Return the chicken to the pot and add the wine. Cook for a minute or so stirring. Add the bone broth and water. Add salt and pepper to taste and simmer for a few hours or all day long. Before serving, combine flour, baking powder, milk and salt. Scoop dollops of the mixture on top of the stew. Cover and cook on medium high for 15-20 minutes or until dough is no longer gooey. Enjoy!