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Isn’t it comforting, knowing that you can go about your day knowing that when you arrive home you’ll be greeted with a waft of slow cooking chicken soup.
Well, we think it is. Particularly when it takes all of 15 minutes to prepare it in the morning.. even more so when it’s already dark when you get home in the evenings!
Packed with loads of vegetables, we’ve given you a template based on what was in the fridge but for this recipe, you can easily create your own. And instead of mopping up with bread, we’ve created a super easy gluten and dairy free dumpling recipe that cooks in the soup in the final hour. YUM! Enjoy the leftovers!
1 large carrot |
1 large leek |
1 stalk celery |
2 garlic cloves |
1 cm. fresh ginger |
1 swede |
1 parsnip |
2 bay leaves |
3 sprigs thyme |
1 tbsp. apple cider vinegar |
1 tsp. salt and pepper, to season |
6 chicken thighs, bone in |
2 L vegetable stock |
2 1/2 c. spinach |
pinch pepper |
1/4 c. water |
1/2 c. rice flour |
1/2 c. plain gluten free flour |
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