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Ingredients
- 1 teaspoon vegetable or olive oil
- cups * 2chopped onion
- cup * 1sliced carrots
- pound * 1boneless skinless chicken breast, cut into bite-size pieces, about 2 cups
- cups * 2sliced mushrooms
- cup * 1frozen peas
- teaspoon * 1/2salt divided
- cups * 8reduced-sodium chicken broth- Pacific Organic Chicken Broth
- cup * 1all-purpose flour - Bob Red Mills Gluten Free All Purpose
- teaspoons * 1 1/2baking powder - Bob Red Mills Gluten Free
- teaspoon * 1/2baking soda - Bob Red Mills Gluten Free
- tablespoons * 2chopped fresh parsley leaves
- teaspoon * 1/4pepper
- cup * 1/2buttermilk
- tablespoon * 1olive oil
Ingredients
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Instructions
- In a large stockpot or Dutch oven over medium-high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
- Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
Recipe Notes
Originally from 2005, Robin Miller, http://www.FoodTV.com
Bon Appetit!!
Sue Seward
Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
