Prep Time: 5minutes Cook Time: 15minutes Total Time: 20minutes Servings: 4
Recipe by Dana Jones
Soup Ingredients
2 tablespoons butter or ghee
2 finely diced carrots
2 finely diced celery ribs
1 finely diced yellow onion
6 minced cloves garlic
2 boneless skinless chicken breasts
4 boneless skinless chicken thighs
4 dried bay leaves
6 sprigs fresh thyme
6 cups chicken broth
1 cup heavy cream
½ tablespoon arrowroot starch
Fresh parsley
Dumpling Ingredients:
1 ½ cup gluten free flour
4 tablespoons melted butter
1 ½ cups half & half milk
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons minced chives
Instructions
Begin by warming a large, sturdy pot over medium heat. Once it's hot, introduce one tablespoon of ghee or butter.
Season the chicken generously with salt and pepper, and then place it in the pot. Allow the chicken to develop a golden brown color on both sides,(about 3-4 mins). Then, take the chicken out of the pot.
In the same pot, add the remaining tablespoon of butter or ghee.
Sauté the mixture for a few minutes until the onions start to soften and become fragrant.
Reintroduce the chicken to the pot, and pour in the chicken broth and herbs.
Bring the soup to a boil, then reduce the heat to a simmer.
Let the soup simmer until the chicken is fully cooked and no longer pink.
Remove the bay leaves and thyme sprigs from the pot and discard them. Take the chicken out of the pot and use two forks to shred the meat. Then, return the shredded chicken to the pot.
Stir in the heavy cream and arrowroot starch. Taste the soup and add more salt and pepper as needed.
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