Comforting Low-Salicylate Mediterranean Chicken & Dumpling Soup

Ingredients

• 1.5 lbs chicken breast
• 6 cups bone broth
• 2 cups water
• 2 tbsp canola oil
• 1 large shallot
• 1 large Leek
• 2 cups cabbage
• 1 cup green beans
• 1 tsp garlic powder
• 2 tsp parsley flakes
• 1 tsp salt
• 1 tbsp chicken base
• 1 cup rice flour
• 0.5 cup tapioca flour
• 1 tbsp baking powder
• 2 tbsp unsalted butter
• 0.5 tsp cream of tartar

Instructions

1. 1Heat Canola Oil in a large pot over medium heat. Sauté diced shallot and sliced leeks for 3-4 minutes until softened. Add chicken breast halves, Bone Broth, 1.5 cups water, chicken base, garlic powder, and 1 tsp salt. Bring to a simmer, then reduce heat and cook for 15-20 minutes until chicken is cooked through. Remove chicken, shred, and set aside.
2. 2Return shredded chicken to the pot. Stir in shredded cabbage and green beans. Simmer for 5-7 minutes until vegetables are tender-crisp.
3. 3For dumplings: In a separate bowl, whisk together rice flour, tapioca flour, baking powder, cream of tartar, 1/2 tsp salt, and 1 tsp parsley flakes. Stir in melted unsalted butter and the remaining 1/2 cup water until a soft, sticky dough forms.
4. 4Drop spoonfuls of dumpling dough directly into the simmering soup. Cover the pot and cook for 10-15 minutes, or until the dumplings are puffed and cooked through.
5. 5Stir in the remaining 1 tsp parsley flakes. Taste and adjust salt if needed before serving.