Gluten Free Chicken and Dumplings (serves 2)
Base
3 cups chicken broth (gluten free)
1 1/2 cups cut up cooked chicken
1 tsp. salt
1/4 tsp. black pepper
1 cup milk
3 Tbsp. corn starch
* Frozen vegetables-optional (I used carrots, onion and celery when boiling the chicken to make the broth, so I didn't add other vegetables)
Dumplings
3/4 cup Aldi's liveGfree Baking Mix
1/3 cup milk
2 Tbsp. butter, melted
1 egg
In 3-quart sauce pan, heat broth, chicken, salt, and pepper to boiling. In small bowl, mix milk and cornstarch with whisk until smooth. Stir into broth. Heat until just boiling. In a mixing bowl, stir dumpling ingredients (baking mix, milk, butter and egg) with fork until blended. Gently drop dough by 1/2 teaspoon fulls into boiling chicken mixture. Cook uncovered on low for 10 minutes. Cover and cook 10-12 minutes longer. Serves 2. My advice: double the recipe. You'll be glad you did!
Chicken & Rice Soup (Serves 4)
1 Tbsp. Extra Virgin Olive Oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally in 1/2 inch slices
2 celery ribs, halved lengthwise and cut into 1/2 inch slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken broth (make sure it is gluten free)
1 c. water
1 c. long-grain rice
1 1/2 c. cooked chicken, shredded
Place soup pot over medium heat. Add olive oil, onion, garlic, carrots, celery, thyme and bay leaf. Cook about six minutes until vegetables are softened, but not browned. Stir often. Add chicken broth and water. Bring to a boil. Add rice, chicken, salt and pepper to taste. Cook on medium until rice is tender--about 30 minutes. Stir often.
Base
3 cups chicken broth (gluten free)
1 1/2 cups cut up cooked chicken
1 tsp. salt
1/4 tsp. black pepper
1 cup milk
3 Tbsp. corn starch
* Frozen vegetables-optional (I used carrots, onion and celery when boiling the chicken to make the broth, so I didn't add other vegetables)
Dumplings
3/4 cup Aldi's liveGfree Baking Mix
1/3 cup milk
2 Tbsp. butter, melted
1 egg
In 3-quart sauce pan, heat broth, chicken, salt, and pepper to boiling. In small bowl, mix milk and cornstarch with whisk until smooth. Stir into broth. Heat until just boiling. In a mixing bowl, stir dumpling ingredients (baking mix, milk, butter and egg) with fork until blended. Gently drop dough by 1/2 teaspoon fulls into boiling chicken mixture. Cook uncovered on low for 10 minutes. Cover and cook 10-12 minutes longer. Serves 2. My advice: double the recipe. You'll be glad you did!
Chicken & Rice Soup (Serves 4)
1 Tbsp. Extra Virgin Olive Oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally in 1/2 inch slices
2 celery ribs, halved lengthwise and cut into 1/2 inch slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken broth (make sure it is gluten free)
1 c. water
1 c. long-grain rice
1 1/2 c. cooked chicken, shredded
Place soup pot over medium heat. Add olive oil, onion, garlic, carrots, celery, thyme and bay leaf. Cook about six minutes until vegetables are softened, but not browned. Stir often. Add chicken broth and water. Bring to a boil. Add rice, chicken, salt and pepper to taste. Cook on medium until rice is tender--about 30 minutes. Stir often.