Comfort foods are always great to have…especially when they fall in line with real food traditional eating. This recipe is all done on the stove top and is the perfect way to use leftover roasted chicken.
The dumplings are made using sprouted flour and the whole dish is so totally yummy that I actually went back for more!
- 4 tbsp pastured butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 lg carrot, chopped
- ¼ cup plus 4 tbsp sprouted flour (I used sprouted wheat)
- 4 cups chicken broth (homemade preferred)
- ½ cup whole milk or cream (raw preferred)
- 2 cups cooked chicken, diced
- 1 tsp unrefined sea salt
- ½ tsp black pepper
- 2 cups sprouted flour
- 1 tsp unrefined sea salt (for dumplings)
- 1 tbsp aluminum free baking powder
- 1 tbsp leaf lard or butter
- 1 cup whole milk or cream (raw preferred)
- In a large saucepan melt the 4 tbsp of butter.
- Add onion, celery and carrots and saute until soft.
- Stir in flour (1/4 cup plus 2 tbsp), 1 tsp salt and black pepper and mix well.
- Add chicken broth and bring to boil.
- Allow mix to continue simmering for approximately 10 minutes until mix begins to thicken.
- Add chicken and ½ cup milk or cream and continue to simmer.
- In a large mixing bowl combine sprouted flour (2 cups), salt and baking powder and mix thoroughly.
- With a pastry blender, mix in the lard/butter until well mixed.
- Add milk and mix well.
- Drop by spoonful into chicken mixture.
- Cover and cook for 15 minutes
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