A gluten free version of an age-old comfort food! Yum!
Prep Time: 10 min
Cook Time: 20 min
Level: Easy
Serves: 4 servings
Ingredients
* 1 teaspoon vegetable or olive oil
* 2 cups chopped onion
* 1 cup sliced carrots
* 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups
* 2 cups sliced mushrooms
* 1 cup frozen peas
* 1/2 teaspoon salt, divided
* 8 cups reduced-sodium chicken broth- Pacific Organic Chicken Broth
Biscuits on top -
* 1 cup all-purpose flour - Bob Red Mills Gluten Free All Purpose
* 1 1/2 teaspoons baking powder - Bob Red Mills Gluten Free
* 1/2 teaspoon baking soda - Bob Red Mills Gluten Free
* 2 tablespoons chopped fresh parsley leaves
* 1/4 teaspoon pepper
* 1/2 cup buttermilk
* 1 tablespoon olive oil
In a large stock pot 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.
Originally from 2005, Robin Miller, http://www.FoodTV.com
Bon Appetit!!
Sue Seward
Gluten Free Lady