Serves 4-6

Recipe easily doubles

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Make the chicken

• 4 chicken breasts, boneless, skinless.

• 1 large carton chicken bone broth (Pacific, or another organic brand)

• Bay leaf

• 1 TBSP of each Fresh herbs of choice.I used thyme, rosemary, sage OR 1 1/2 tsp. Dry

 

1. Place in medium saucepan and simmer 45-60 min for boneless (longer for bone-in)

 

Make dumplings

• 1 1/2 cups Einkorn flour *You can also substitute for gluten-free

• 1/4 cup Rye or buckwheat (or any combo of your favorite flours)

• 1/2 tsp. Salt

• 1 tsp baking powder

• 8 Tbsp, cold, unsalted, pastured butter

• 1 egg

 

1. In a medium bowl stir dry ingredients together and cut in butter, until small pea-sized pieces form.

2. Form a well and add enough buttermilk stirring with a fork until dough comes together. Depending on how you prefer the texture, you can form small dough balls or add a little more liquid to drop dough into soup. It is really a personal preference.

*If you don’t have buttermilk you can use any milk of choice along with a very small amount of apple cider vinegar. 1/2 cup milk to 1/2 tsp. vinegar

 

Set aside dumplings

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Finish Soup

• 2 TBSP ghee or olive oil

• 2 TBSP parsley

• 1 yellow onion

• 2 garlic cloves

• 2 ribs celery..leaves and all

• 2 large carrots

• 1 small butternut squash (optional)

• 1 cup peas

*You can use whatever veggies you like.

 

1. Chop all veggies into bite-sized chunks.

2. Mince garlic

3. Saute veggies in ghee or olive oil for 10 minutes and set aside

4. mince parsley

5. Shred Chicken leaving in a large pot with a lid .

6. Add sautéed veggies and bring to simmer.

7. Simmer for 10 minutes.

8. Drop dumplings into simmering soup and cover.

9. Cook for an additional 10 minutes.

10. Sprinkle with parsley and serve!

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Enjoy!