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Chicken Soup & Spinach Dumplings

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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


Roughly peel and dice the carrot, celery, parsnip and swede. Slice the leek.
Crush the garlic cloves and grate the ginger.
Add all the vegetables, garlic, ginger, bay leaves, thyme and apple cider vinegar to a large slow cooker. Season with salt and pepper, toss ingredients and turn the slow cooker on to low.
Add the vegetable stock and chicken thighs, stir to make sure all ingredients are covered. Put the lid on the slow cooker and leave to cook for 8 hours.
To make the dumplings briefly saute the spinach and season with pepper. Add the spinach, pepper, water, rice flour and plain flour to a bowl and stir until it forms a sticky consistency (similar to a scone recipe). Drop spoonfuls of the dumpling mixture into the slow cooker and turn to high about an hour before serving.
Ladle bowls of soup with a chicken thigh and a couple of dumplings each!