My son came home from school today complaining he wasn't feeling well. I was not ready for this already! We just started last week. So I had him take some zinc and quickly mixed up a good old pot of chicken soup. Using ideas from www.comfybelly.com, I tweaked the dumpling idea by making them smaller and baking them in the oven so they would not fall apart in the soup. My husband said it was the closest thing to a crouton he's had...Success!....Sometimes a little experimenting pays off.
Chicken Soup1 - 32oz box of natural chicken or vegetable stock
2 cups water
2 bone in / skin on chicken breasts
2 carrots peeled and sliced
3 stalks celery sliced
1/2 onion chopped
1 Tbsp fresh minced garlic
1 tsp salt
pepper to taste
Heat all ingredients together in a large pot until chicken is cooked. Removed chicken and let cool. Then remove the meat, cut into bite sized pieces, and add it back into the soup (saving 1/2 cup out for the dumplings).
Crispy Dumplings1/2 tsp garlic powder
1 1/2 cups blanched almond flour
1 tsp dried parsley
1 tsp dried thyme
1 tsp salt
2 eggs
1/2 cup of the chopped chicken
Heat oven to 325. Line a cookie sheet with parchment paper. Mix all ingredients together. Using a small cookie scoop (about 1 Tbsp), line the cookie sheet with the dumplings. Bake until golden, about 10 minutes). Place in bowl and top with the soup.
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