Chicken and dumplings is a home comfort food. And this big pot of family style chicken and dumplings is gluten free and dairy free! But you wouldn’t know it, because this pot of soup is totally delicious and crazy addicting.

• 1 1/2 lb organic chicken breast chopped into 1/2" cubes
• 3 whole carrots chopped into
• 1/2 whole onion chopped into 1/2" pieces
• 1 clove garlic minced
• 9 cups water
• 1 tablespoon olive oil
• 2 teaspoons sea salt or less- depending on personal taste
• 2 teaspoons black pepper
• 1/2 teaspoon garlic powder

• 2 2/3 cups rice flour
• 1/2 cup fresh parsley
• 2 cloves garlic
• 8 tablespoons olive oil
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 3 whole leaves fresh basil minced
• 1 cup water

Cooking time will vary depending on different stove brands.

Cooking time will vary depending on different stove brands.

• 1 1/2 lb organic chicken breast chopped into 1/2" cubes
• 3 whole carrots chopped into
• 1/2 whole onion chopped into 1/2" pieces
• 1 clove garlic minced
• 9 cups water
• 1 tablespoon olive oil
• 2 teaspoons sea salt or less- depending on personal taste
• 2 teaspoons black pepper
• 1/2 teaspoon garlic powder

• 2 2/3 cups rice flour
• 1/2 cup fresh parsley
• 2 cloves garlic
• 8 tablespoons olive oil
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 3 whole leaves fresh basil minced
• 1 cup water

1. Heat a large soup pot over medium heat. Add the chopped onions, minced garlic, and 1 tablespoon of olive oil into the soup pan and saute for few minutes until caramelized and golden brown. This will take approximately 5-10 minutes.
2. Add the chopped carrots, water, and seasonings to the pan and cook (with a lid covering the pot) for 20-30 minutes or until carrots are soft.
3. Add the chopped chicken into the pot and cook for 5 minutes.

1. For the dumplings, combine all of the ingredients together in a medium size mixing bowl and combine until the dough is evenly mixed.
2. Scoop about 1/4 cup of batter at a time into the soup pan and cook on low heat for an additional 10 minutes (with a lid covering the pot).
3. You will know the soup is finished when it is thick and creamy and the dumplings are cooked through- test by cutting a dumpling in half to see that is it cooked through. Cooking time will vary depending on different stove brands.