Chicken and Dumplings
A warm and nourishing meal for days when you need something a little extra. This is also where you can add notes about how this is better for someone's gut or the anti-inflammatory benefits it might have.
Ingredients
- 1/2 cup goat milk powder mixed with 6 cups of water
- 4 boneless chicken breasts organic, free range if possible
- 3 cloves garlic
- 1/2 cup ghee
- 2 cups flour Nourish or Caputo 00
- 3 tsp non-aluminum baking powder
- 3 tbsp avocado oil
- 2 tbsp tapioca starch
- 1 tsp black pepper
- 2 tsp salt
Instructions
- In a pot add the goat milk mixed with the water and bring to a boil. Cook the chicken breasts in the milk. Add the pepper, salt and garlic. Bring to a boil bring to a boil and cook on low until chicken is tender, about 25 minutes.
- Remove chicken and allow to cool enough to handle. Cut into bite-sized pieces.
- Return the chicken to the pot filled with the warm goat milk. Add the ghee to the broth. Cook over medium heat cook, stirring occasionally, for a couple of minutes. Cook over for about 20 minutes, stirring occasionally.
- Meanwhile, in a mixing bowl add the flour and baking powder, stir well Add the oil and enough water to make dough soft. Begin stirring until it forms a soft dough (like the consistency of pie dough). Knead over about 4 - 5 times. Pinch off into balls (any size you prefer) and drop into the broth.
- Let the dumplings cook for about 5 minutes, stirring occasionally
- Dissolve the tapioca starch in the cold water in a separate cup and stir into the broth. Continue stirring the soup until it thickens slightly, about 3-5 minutes. Season, to taste. Serve warm.
Notes
Key substitutions:
cow milk dairy->goat milk
regular flour-> Flourish or Caputo 00
butter->ghee
corn starch->tapioca starch-regular baking powder->non aluminum variety