1wholeOrganic Chicken – I get mine from my CSA but the next best are the pre-brined ones at Trader Joes3-6lbs mine are from my CSA and close to 4lbs
1large onionor two small chopped
6large organic carrotschopped
2-3medium turnipsoptional: but I loved this addition & it makes it hearty
2tspdried parsleyfresh for garnish
Paleo Dumplings: adapted from MadeSimple Paleo
2tbspgrass-fed butternot melted just softened
2-5tbspfiltered waterstart with 1 at a time until mixture comes together. This varies every time for me
Add to Meal Plan:
This recipe has been added to your Meal Plan
In large stock pot (I use a dutch oven) place chicken, sprinkle with salt and cover with water at least 2 inches above chicken. Cover & bring to a boil then reduce to a simmer.
Depending on how large your chicken is you will simmer until the meat is falling off of the bones. In between and hour and a half to two hours.
Take chicken out of pot and let sit so you can handle and take ALL the meat off of the bones. Add back in meat, veggies, garlic & seasonings. You can add back in some big bones for the second simmer for added benefits (taking out before serving).
Simmer for another hour covered to bring flavors together. Remove bay leaf before serving along with bones.
If you want you can add in your own noodles or below i've included a paleo dumping recipe I used and like.
Add in whisked egg and butter and combine into 6-8 small round dumplings. Put into hot broth for 10 minutes until cooked or desired consistency.
***Note you can use any dumpling recipe you would like, I just had these ingredients on hand and ended up liking this one!
So many variations of this soup can be made depending on what vegetables you have on hand. You can add in your own dumpling recipe or noodles if you want. I kept it simple so those who are gluten, dairy & grain free could make this. This will keep in the fridge for a week or up to 3 months in the freezer. Enjoy!