Chicken soup with dumplings
(Serves 4) (Inspired by Alexx Stuart –Low Tox Living)
Dumpling Ingredients
500g organic chicken mince
2 tablespoons flour (if Gluten Free, coconut flower works well)
1 heaped Tablespoon dried tarragon
1 heaped Tablespoon dried or fresh Parsley
1 teaspoon Turmeric Powder
1 egg
½ teaspoon sea salt
½ teaspoon of white pepper
Method
Mix all the ingredients together with a fork. Once well combined, wet your hands roll into about 20 small balls. It’s a fairly wet mixture so don’t panic.
Soup Ingredients
1.5 litres high quality chicken stock
1 small brown onion, diced
2 cloves garlic, minced or fine chopped
1 tablespoon Olive oil
1 leek, white part only, sliced
1 carrot, sliced into rounds
200gm Shitake mushrooms, sliced.
½ cup frozen peas
2 spring onion stalks, finely chopped (optional)
2 stalks of Rosemary, leaves removed. (or herb of choice)
1 Tablespoon Soy Sauce.
Sea salt to taste
Method
Fry the onion in oil until lightly browned, add garlic, leek and carrots and cook for another 3 minutes. Add chicken stock, soy sauce and herbs then bring to boil. Once boiling, pop in your dumplings, put the lid on and turn the heat down to a very low simmer for 10 minutes. Once the dumplings are completely white, add the mushrooms, frozen peas and cook for a further 3 minutes. Use the spring onions to garnish.