This one-pot, veggie packed dish will leave you feeling satisfied and oh so comforted. The perfect meal for cooler months!
- For the stew:
- 1 Tbsp olive oil
- 2 chicken breasts
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 parsnips, chopped
- 1/2 turnip, chopped
- 1/2 rutabaga, chopped
- 1/4 cup fresh chives, chopped
- a few sprigs of fresh thyme
- 1 bay leaf
- salt and pepper
- 5 cups of vegetable stock (homemade or low sodium store bought)
- For the dumplings:
- 1 cup almond flour
- 1/2 cup arrowroot starch (or tapioca flour)
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp sea salt
- 3–5 Tbsp water or broth
- 2 Tbsp coconut oil, softened not melted
- Heat oil in a large pot or Dutch oven over medium heat. Brown the chicken for about 3 minutes on each side. Season with salt and pepper.
- Add the celery, carrots, parsnips, turnip, rutabaga, thyme, and chives to the large pot with the chicken and cook for about 5 minutes, until soft. Add a bay leaf and 5 cups of broth.
- Bring to a simmer and allow to cook covered for 25-30 minutes. The chicken should be cooked through.
- Discard the bay leaf at the end of the 25-30 minute simmer. Remove the chicken from the pot and shred with two forks. Return it to the pot.
- Combine all dumpling ingredients in a large bowl and mix thoroughly.* Divide the dumpling dough into 8 small balls and slightly flatten. Add the dough to the boiling stew and cover to cook for about 15 minutes.
- Serve and enjoy!
*The dough requires a LOT of mixing to get rid of the little white balls of tapioca flour/arrowroot starch. To reduce mixing time, you can mix the dry ingredients first then add the wet ingredients. Regardless, make sure to mix until all of the little white balls are gone.
- Category: low FODMAP, grain free, gluten free
- Cuisine: dinner, soup, stew