Weight Watchers Recipes

Chicken & Dumpling Soup

Soup Ingredients

  • 1 onion, diced
  • 1 cup carrots, sliced
  • 1/2 cup celery, diced
  • 1 cut-up fryer chicken
  • salt & pepper
  • 7 cups chicken broth
  • additional vegetables (optional)

GF Dumplings Ingredients

  • 3/4 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-3 Tablespoon cold shortening (I use palm shortening that is soy free.)
  • 1/2 cup allowed dairy-free milk (rice milk is good for its mild flavor)

Directions

1. Dice your vegetables and lay them in the bottom of your crockpot. Salt and pepper your chicken pieces and lay them on top of your vegetables. Pour your chicken broth into the crockpot. Cover with the lid and cook on low for 6 hours.

2. Once your chicken is cooked, remove from the crockpot to a plate and allow to cool for 20-30 minutes. Turn the crockpot up to high (leave the chicken out for now).

3. To make your dumplings: Mix together all the dry ingredients in a bowl. Cut in the shortening, breaking it up into the flour until only crumbles remain. Pour in your milk slowly until you come to a doughy consistency.

4. Make sure your crockpot is now on high. With a tablespoon, drop the dumplings throughout the crockpot. Place the lid on the crockpot and allow to cook for 1-1 1/2 hours on high, until the dumplings are cooked through and not doughy.

5. Return to the chicken and remove all the meat from the skin and bones. About 30 minutes before the dumplings are finished, add the chicken back into the crockpot.

6. Optional: Add additional vegetables to your soup.

Here is what I did: I cooked frozen whole green beans on the stove top in olive oil. When serving the soup, I put the green beans in the bottom of the bowl and covered it with the soup. It was a great way to add some green to our soup. I will caution you about putting frozen vegetables into the crockpot with the dumplings because the dumplings need a very high temperature to cook. I recommend steaming some vegetables, then adding them to the soup right before you serve it.

7. When the dumplings are cooked, salt & pepper the soup to taste. Spoon it out into bowls and enjoy this easy traditional comfort food, made allergy-friendly!

{Disclaimer: I do not use a crockpot very often because my husband doesn’t like them. I know, can you believe it?! In order to make this recipe as easy as possible for you, I made it into a crockpot version. If you aren’t a crockpot user either, simply convert everything to a large pot, like a dutch oven, and move from the oven to the stove top using the same directions. If you want these directions, ask me in the comment section.}

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