Snow Day Soup - Chicken Vegetable and Dumplings |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Disney's The Magic Kitchen Cookbook. My 9 year old son picked this to make for his cooking night, and learned about boiling and how to make dumplings. You can, of course, season this up more, but my son is pretty spice-averse so we did it as is. To make gluten free, I used gluten free Quick Mix, available from the health food store. I used leftover cooked chicken - the original called for prepackaged refrigerated cooked chicken breast strips, torn into bite size pieces, but these products are often brined with something that makes them gluten-contaminated. You should also make sure the canned broth is gluten free, or else make up 6 cups of broth from gluten-free base/bouillon. Ingredients:
3 (14 ounce) cans chicken broth |
3 cups frozen mixed vegetables (we used asian blend with peppers) |
1/8 teaspoon black pepper |
2 cups cooked chicken, cut in bite size pieces |
1 1/2 cups biscuit mix (gluten free quick mix) |
1/2 cup milk |
Directions:
1. Put broth, vegetables and pepper in soup pot. Bring to boil at medium high heat. Turn heat to low, cover and cook for 5 minutes. Add chicken meat.
2. While the broth is cooking, mix the milk and biscuit mix in a medium bowl. Stir to combine.
3. Spoon the dough in 12 mounds on top of the hot broth mixture. Cover and cook about 10 minutes more or until a toothpick inserted into dumplings comes out clean.
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