Chicken Soup
- 1 Chicken cut up 2 ½- 3 ½ pounds
- 2 Cups Hot Water
- ½ Cup Chopped Onion
- ½ cup chopped Celery
- 4 medium carrots sliced
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ cup cornstarch
- ½ cup cold water
Dumpling Batter
- 1 Cup featherlight mix
- ⅓ cup rice flour
- ⅓ cup tapioca flour
- ⅓ cup corn starch
- 1 teaspoon of potato flour
- ½ teaspoon xantham gum
- 2 teaspoons Egg Replacer
- 2 teaspoons baking powder
- 1 teaspoon sugar
- ¼ teaspoon salt
- 2 teaspoon dried parsley flakes
- 1 tablespoon buttermilk powder ( ¼ cup of milk + lemon juice )
- 1 egg, beaten
- ⅔ cup water ( ½ cup of water )
Microwave Directions:
- Place chicken – pepper in casserole dish (3-quarts).
- Cover and microwave on .50 for 15 minutes rearranging chicken after 8 minutes.
- Stir the cornstarch and cold water together in a bowl and stir into the casserole blending well
- Microwave on medium (.50) for 15-25 minutes
- Mix dumpling batter in a small bowl through parsley flakes
- Beat egg and stir liquid into dry ingredients
- When chicken is tender spoon dumpling around the edge of casserole and microwave on medium for 5-6 minutes uncovered rotating the dish 1/4 turn after cooking 3 minutes
- Cook until the dumplings are puffed and no longer doughy