Eosinophilic Esophagitis Friendly Classic Chicken Dumpling Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.9

(23)

Eosinophilic Esophagitis Friendly Classic Chicken Dumpling Soup

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Ingredients

6 servings

For the soup

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced into ¼-inch pieces
3 cloves garlic, minced
½ tsp dried thyme
½ tsp dried rosemary
8 cups low-sodium chicken broth
1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For the dumplings

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp salt
¾ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Melt 2 tbsp butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic, thyme, and rosemary and cook, stirring constantly, until fragrant, about 1 minute.

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