https://livingwellwithkathy.com/nondairy-cream/
2 lbs. cooked organic chicken breast torn into medium to large pieces
1 tsp. onion powder
½ tsp. each of:
Dried parsley, rubbed sage, crushed rosemary, ground mustard, dried basil and dried thyme
¼ tsp black pepper
1 cup diced carrots
1 cup diced celery
1 medium onion diced
1/3 cup sherry (Can sub other dry white wine)
1 ½ -2 lbs. cooked chicken torn into medium to large pieces
1/2 cup frozen peas
4 cups chicken bone broth or stock
½ cup water
1 chicken bouillon cube or equivalent
1 tsp hot sauce
1 tsp Worcestershire
1 Tbsp. Tapioca starch
1 Tbsp. cold water
Chop your veggies and put them in a preheated stock pot or Dutch oven. Add the sherry and simmer until sherry is reduced by half. Add broth, water, bullion and seasonings. Bring to a boil then cover and turn heat down to simmer for 25 minutes or until vegetables are tender.
Add the chicken peas, hot sauce, Worcestershire and cream. Bring up to simmer. Mix tapioca starch with water and add to pot. Stir until thickened.
Now make your dumplings.
2 cups flour
2 tsp. baking powder
¼ tsp. sea salt
¼ cup chopped fresh parsley
¼ tsp. pepper
1 cup warm water
Mix all together. Dough should be sticky. If it’s too dry add more water a little at a time. Drop by teaspoons into the slowly simmering stew. Keep heat low to prevent the bottom from burning. Cover and let the dumplings steam for 15 minutes. (Do not remove lid before then.) After 15 minutes the dumplings should be fluffy and doubled in size. ENJOY!!!
