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Ingredients
1¼ pounds chicken tenders, cut into 1 inch chunks
2 (8 oz) Pacific Chicken Broth - gluten free
½ cup Cup4Cup Multipurpose Flour - gluten free
2 teaspoons Nutiva Shortening - gluten free
½ teaspoon Arm & Hammer Baking Soda - gluten free
1 yellow onion, finely diced
3 large stalk organic celery, thinly sliced
4 large carrots, peeled and thinly sliced
1 sprig fresh rosemary
¼ cup whole milk
1 cup frozen peas
2 cups water
2 tablespoons vegetable oil
salt and pepper
2 tablespoons fresh chopped parsley
Instructions
- Season chicken with salt and pepper.
- Heat Dutch Oven over medium high heat. Add 1 tablespoon oil then the chicken. Cook for few minutes until no longer pink. Transfer chicken to a bowl.
- Reduce heat to medium and add remaining oil. Stir in onions and sauté for few minutes then add the celery and carrots.
- Cook for about 5 minutes before adding the broth, water and rosemary. Let it simmer.
- In a small bowl, combine the flour, baking soda and ⅓ teaspoon salt. Using a fork, incorporate the shortening then add the milk. Mix nicely into a dough.
- Return the chicken into the pot. Drop dough into the pot by teaspoons. Stir and simmer for 5 minutes covered then uncover adding the peas and simmer until dumplings are cooked through about 5 more minutes. Adjust seasoning.
- Garnish with parsley when serving. Yum!
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