Chicken Dumpling Soup
gluten free, wheat free, dairy free, sugar free, nut free
Here's a soup that will warm your heart and fill your belly. This soup is loaded with garlic and ginger and the perfect remedy for any cold or flu. These two ingredients are a powerhouse of germ fighting goodness and when combined with other ingredients make a soothing and warming soup that will ward off any infection and at the very least reduce the duration of a nasty cold or flu. It is also perfect on a cold day to help thaw frozen bodies. And if you run out of dumplings the broth is great just on its own. Either way it's win win; it tastes great and boosts your immune system. You got to be happy with that. Enjoy!
Prep time 20 minutes. Cooking time: 15 minutes
Ingredients
Broth
1 litre of filtered water
4 teaspoons of Massel beef stock powder
2 large cloves of garlic
3cm piece of fresh ginger
1.5 teaspoons of white wine vinegar or fresh lime juice
A good pinches of Celtic salt and ground black pepper
2 teaspoons of fish sauce
1 tablespoons of wheat free soy sauce
Dumplings
1/4 cup millet flour or gluten free cornflake crumbs
1 tablespoons of wheat free soy sauce
500gm of organic chicken mince
2 spring onions
A good pinches of Celtic salt and ground black pepper
1 egg
Method
Broth
Peel the garlic and ginger and place in a food processor and chop finely. Place 2/3 of the garlic and ginger and a large pot place the remaining 1/3 in a separate bowl. Place the large pot and place on the stove top on a low heat. Warm until the garlic and ginger become aromatic. Add the filtered water and bring to the boil. Once the liquid is boiling reduce to a simmer and add the beef stock, wheat free soy sauce and fish sauce. Next add salt and pepper. Taste and add more salt and pepper if desired. Next add the white wine vinegar or lime juice to taste.
Dumplings
Place the spring onions in a food processor and finely chop. Add to the remainder of garlic and ginger in a separate bowl. Add remaining ingredients and mix well. The mixture will become tacky. Roll into large balls. I use the dessert spoon as a guide. Drop dumplings into the broth and place the lid on the pot. Simmer for approximately 8 minutes. When the dumplings are cooked they will float. Serve in a bowl garnished with some spring onions.
gluten free, wheat free, dairy free, sugar free, nut free
Here's a soup that will warm your heart and fill your belly. This soup is loaded with garlic and ginger and the perfect remedy for any cold or flu. These two ingredients are a powerhouse of germ fighting goodness and when combined with other ingredients make a soothing and warming soup that will ward off any infection and at the very least reduce the duration of a nasty cold or flu. It is also perfect on a cold day to help thaw frozen bodies. And if you run out of dumplings the broth is great just on its own. Either way it's win win; it tastes great and boosts your immune system. You got to be happy with that. Enjoy!
Prep time 20 minutes. Cooking time: 15 minutes
Ingredients
Broth
1 litre of filtered water
4 teaspoons of Massel beef stock powder
2 large cloves of garlic
3cm piece of fresh ginger
1.5 teaspoons of white wine vinegar or fresh lime juice
A good pinches of Celtic salt and ground black pepper
2 teaspoons of fish sauce
1 tablespoons of wheat free soy sauce
Dumplings
1/4 cup millet flour or gluten free cornflake crumbs
1 tablespoons of wheat free soy sauce
500gm of organic chicken mince
2 spring onions
A good pinches of Celtic salt and ground black pepper
1 egg
Method
Broth
Peel the garlic and ginger and place in a food processor and chop finely. Place 2/3 of the garlic and ginger and a large pot place the remaining 1/3 in a separate bowl. Place the large pot and place on the stove top on a low heat. Warm until the garlic and ginger become aromatic. Add the filtered water and bring to the boil. Once the liquid is boiling reduce to a simmer and add the beef stock, wheat free soy sauce and fish sauce. Next add salt and pepper. Taste and add more salt and pepper if desired. Next add the white wine vinegar or lime juice to taste.
Dumplings
Place the spring onions in a food processor and finely chop. Add to the remainder of garlic and ginger in a separate bowl. Add remaining ingredients and mix well. The mixture will become tacky. Roll into large balls. I use the dessert spoon as a guide. Drop dumplings into the broth and place the lid on the pot. Simmer for approximately 8 minutes. When the dumplings are cooked they will float. Serve in a bowl garnished with some spring onions.