healthy eating my way (allergy friendly)

Chicken and dumplings with a twist

In the South and Midwestern United States: Chicken and dumplings are a very popular comfort food. I made this with a little Caribbean twist. I used what ever vegetables I had on hand.

3 Servings


1 liter water

2 carrots

1/2 parsnip ( depends if its a big or small one)

2 green onions

1/2 cup coconut milk

1 tsp chopped garlic and chili

1/2 tsp salt

1/2 tsp pepper

1/2 tsp thyme

1/2 tsp curry

1/2 tsp paprika powder

1/4 tsp Italian seasoning

1/2 tbs sour cream (optional)


Let this simmer for about 5 minutes, or until your vegetables are soft


3-4 pieces of chicken tenders


Cut the chicken in dices, and let simmer in the soup for about 20 minutes ( the smaller pieces the faster it cooks).

Mean while:

1/2 cup almond flour

3/4 cup spelt flour

1 tsp baking powder

1/4 tsp salt

1 tbs butter (of your choice)

6 tsp coconut milk ( or milk of your choice)

1/4 tsp nutmeg (optional)


Mix together almond flour, spelt flour, baking powder and salt. Take the butter and use a fork or spoon, and blend it into the  mix until the dough is turned into crumble. Then add the milk so, stir well. Wet your hands, and take about one tablespoon and form little balls. This dough will make about 10.  Drop them into the soup, put the lid on. Let it simmer for 5-10 minutes. Let the soup chill a little bit, and enjoy.


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This entry was posted on September 12, 2011 by in Dinner, Recipes and tagged , , , , , , .
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