So I didn’t make my minneola chicken tonight, I made chicken and dumplings instead! I never made it before, but I’d been thinking about it for a long while. It came out pretty good! If you make it, let me know what you think!
Chicken and Dumplings
- 3 lbs. chicken breast (I cut mine into chunks, and tenderized it…but you can cook, then shred it)
- 1 tsp salt
- 1½ tsp of poultry seasoning
- 1 small onion, peeled and diced
- 2 ribs of celery, diced
- 6 C. of chicken broth
- ½ C. of coconut milk
- 2 TBSP of curly parsley, diced
- 2 TBSP of tapioca flour
Dumplings
- 1/2 C. tapioca flour
- 1½ C. slivered almonds
- ½ tsp of salt
- ⅓ C. of cooked broth
In a pot, add broth, chicken, onions, celery, water, poultry seasoning, parsley and salt. Cover and cook for 40 minutes over medium heat. If you decided to keep the chicken breast whole, then turn down the stove to low and remove the chicken from the broth and shred with forks. If you cut it into chunks, then just leave it in there. In a small bowl, combine the coconut milk and 2 TBSP of tapioca flour and stir well. Add this to the soup and stir. To make the dumplings, grind the slivered almonds into a fine flour in your blender or food processor, then add the tapioca flour and salt; pulse for 30 seconds. Add in ⅓ cup of the soup broth and mix. It will turn into a soft dough. Roll the dough into 1″ balls (next time I think I’m going to make them a little bigger). Drop them into the broth and cook for 15 minutes over medium low.
Tomorrow for breakfast, I still have some of the muesli and kefir leftover, so I’m going to eat that before it goes bad.
“The woman who follows the crowd will usually go no further than the crowd. The woman who walks alone is likely to find herself in places no one has ever been before.” – Albert Einstein
