I can't think of ANYTHING more comforting than chicken and dumplings ... or my childhood crave ... matzo ball soup. So I combined both in this Fab 'n Fast Paleo Chicken and Curried Dumplings Soup.
This is the quick-and-dirty version of a recipe I found online. I used ready-made shredded chicken to cut down on prep time considerably. And the food processor to chop the basic veggies in mere seconds.
The result ... a soup that you can make in about 20 minutes with minimum labor. The other five minutes of prep was taken up making the easy-peasy dumplings.
And ... since the soup has a tinge-of-Indian theme with the turmeric and coconut milk, I also added a tinge of curry powder (your choice ... I have several kinds and used to make my own when I cheffed) and cumin to the dumplings to complete the picture.
And ... since I'm a single (the cat doesn't count), instead of adding all the dumplings at once, I rolled, containered, and refrigerated them so that I can add as many as I want to whatever portions of soup I reheat on the stove. If you're cooking for a crowd, you can do them all at once.
They're tasty ... but I've learned my lesson before with cassava pasta ... IT DISINTEGRATES IF YOU TRY TO STORE AND REHEAT IT! Same with these dumplings ... they're tender and fluffy first-time in the soup ... but don't store them.
Simply make, cool, and add whatever you'd like. Works for me ...
Also, you can add whatever veggies you'd like to this past the basic onions (or fennel as I'm allergic) celery, and carrots ... like green beans, summer squash, or cauliflower (broccoli makes it bitter!). Any way you do this recipe ... it's a fabulously warming treasure for those cold winter nights and throw-together family dinners.
The dumplings ... and whiff of spices ... make it special ... and don't tell anyone how easy and fast it was to make!
AuthorJill PlaceChicken and dumplings in a speedy simple 20-minute soup ... and Paleo with a tinge of Indian flavor to boot. Make it for just one or a crowd.
Pulse the onions (fennel), celery, and carrots in a food processor until chopped to your liking.
In a large heavy-bottomed (I like non-stick too), heat the ghee, add the chopped veggies and saute about 5 minutes. Stir in the thyme and turmeric and saute 30 seconds, then add broth, coconut milk, and chicken. Heat around 5 minutes until simmering.
While the soup cooks, make the dumplings. Mix all ingredients with your hands and roll into about 24 little dumplings.
If making a whole pot at once, add the dumplings to the simmering soup and cook 5 more minutes until they're done.. Serve....
Alternately, make the dumplings and put into a storage container. Finish the soup and put only the amount of dumplings you want for that serving of soup into the simmering soup. Dish out the amount of soup you want along with the dumplings and eat.
Put the rest of the soup in another container and cool. Store both containers in the fridge. To make more soup, portion out the amount you want in a saucepan, heat to simmering, add the amount of dumplings you want, cook for 5 minutes (or more) and serve. And ... don't worry if you run out of dumplings ... it'll only take five minutes to make more!
Ingredients
Directions
Pulse the onions (fennel), celery, and carrots in a food processor until chopped to your liking.
In a large heavy-bottomed (I like non-stick too), heat the ghee, add the chopped veggies and saute about 5 minutes. Stir in the thyme and turmeric and saute 30 seconds, then add broth, coconut milk, and chicken. Heat around 5 minutes until simmering.
While the soup cooks, make the dumplings. Mix all ingredients with your hands and roll into about 24 little dumplings.
If making a whole pot at once, add the dumplings to the simmering soup and cook 5 more minutes until they're done.. Serve....
Alternately, make the dumplings and put into a storage container. Finish the soup and put only the amount of dumplings you want for that serving of soup into the simmering soup. Dish out the amount of soup you want along with the dumplings and eat.
Put the rest of the soup in another container and cool. Store both containers in the fridge. To make more soup, portion out the amount you want in a saucepan, heat to simmering, add the amount of dumplings you want, cook for 5 minutes (or more) and serve. And ... don't worry if you run out of dumplings ... it'll only take five minutes to make more!
Leave a Reply