I’m really picky about my chicken and dumplings. This was a food my grandmother made- and it was supposed to be a comfort food- which means you dont mess with the flavors. Although I am fortunate that my family ate vegetables and at out of the garden, they were also a midwest family- which means that some (most) of our recipes are with little or no vegetables- and this is one of them. I currently use this same recipe as a basic way to make chicken noodle (just replace the dumplings) or chicken vegetable (add vegetables and dumplings/noodles optional). But even then, Im super picky about the vegetables added, and they better not significantly change the taste of this soup (you do what you want, I will have my vegetables on the side instead or just have a few that are mild in taste and don’t change the flavor plus a good salad). If I was to add vegetables, i would recommend peas (AIP and CEP reintroduction) and carrots.
The recipe is super easy- and Im not much not much into measuring- so consider these measurements as “starting points” and modify according to your taste buds.
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Ingredients for broth:
- Whole organic Chicken. Pesticides store in fat and bones so it is very important to use Organic when using bones and dark meat of the chicken. Alternatively, you can modify this with using only boneless chicken breasts and saving by bying all natural, hormone and antibiotic free chicken breast. While not perfect it is still good and reduces toxin intake.
- Enough Purified water to cover that chicken. Yes, tap water will work, but if you can get something cleaner, then of course that is better.
- about 1 cup of fresh sage, chopped and de-stemmed, organic if possible.
- Himalayan or Celtic Sea Salt- about a tablespoon or less
- 1 cup full fat coconut milk
1. Boil a Whole chicken.
Obviously, you will need a large stockpot so you can cover the whole chicken with filtered or purified water and bring to a boil. Turn down to simmer until the leg will pull off without forcing it (meat basically falls off the bone). Remove the chicken to a platter, and let cool. It should cool in the fridge for best food safety. The broth should stay in the fridge until you are ready to use it also, for food safety.
2. Cool the chicken then debone the chicken.
After the chicken is cooled, remove all the meat from the bone and separate the white and dark chicken. I prefer to save the white meat for stir fry, chicken salad and other meals that week. I then put all the dark meat into the broth. I also do not eat a ton of meat. If you are wanting more protein, then use the whole chicken. If you want less, then use 1/2 a chicken.
Tip: obviously you will get more meals out of the chicken if you use 1/2 a chicken. You can get even more out of this is you then use the bones to make bone broth.
3. Add the chicken back to broth. And chop about a cup of fresh or fresh dried sage.
4,Add salt to taste. You will need quite a bit so be heavy handed- but remember you can always add more, you can’t take away. I have no idea how much I used but I would say to start with 2-3 tsp for the entire pot.
5.Make the dumplings. I modified my dumplings from this recipe here. My version of this recipe is paleo but not AIP or CEP. I did find this recipe that is AIP, that my former intern has used successfully. She modified that recipe by replacing all cassava and tapioca with sweet potato starch to remove all gluten cross reactives and make it CEP compliant.
My version of the dumpling recipe is:
- ¾ Cup Sweet Potato Starch
- 3 Tbs coconut Flour
- 1 Duck Egg
- 1/4 cup full fat coconut milk
- 1/2 tsp baking soda
- 1/2 tsp himilayan sea salt
Note: this amount of dumplings was enough for 2 people with large appetites and about 1/2 or 1/3 of the broth made. I would double it for a small appetites or triple it for large appetites and to fit the whole amount of broth above. Alternately, you could do as we did and separate the broth and make it into 2 or 3 different soups/meals, as we did. They also double in size as they cook and are very filling.
Add all the dry ingredients to a food processor and turn it on. At that time, add the wet ingredients. Mix thoroughly and then stir again with a spatula to ensure full blending. You can add more coconut flour to make it thicker or coconut milk to make it thinner. The dough will be sticky and for me, even though I prefer my dumplings flat, this was much better and easier to not try to flatten.
Take a teaspoon and scoop portions which may then be rolled in the palm and drop into the broth. cook about 10 minutes with lid partially on and partially off, stirring and flipping throughout the ten minutes. Do not overcook.
Add Coconut Milk to broth. I recommend using about 1 cup of full fat. I use this one.