If I have learned anything on this health journey, it is that food is so incredibly healing! This simple recipe is my go to for making sure I’m getting everything I need to thrive.
Have you ever been sick and fed chicken noodle soup? This tradition has been passed down for generations and it wasn’t simply made up! Bone broth is so good and so healing for our bodies for so many different reasons. It builds up our immune system, heals our leaky guts,and provides countless nutrients our bodies need.
Unfortunately our food industry has taken advantage of this tradition and processed it into cans full of added ingredients and preservatives, added sodium and sugar, and processed noodles that barely resemble real food.
Per usual, I am here to take a step back and get back to the basics. I LOVE that I found a way to bulk up this soup with the cauliflower dumplings. They are super fun to make too. And you don’t think you need to be sick to enjoy this one!
Note: This recipe is technically full of Whole 30 compliant ingredients. However, these dumplings could be considered SWYPO and not necessarily recommended if your on a Whole 30, trying to change your relationship with food. For me at this point in my life, I am okay with eating this. It is nourishing and healing and does not trigger any sort of feelings for me.
Tip: If you don’t have the time to cook a whole chicken, simply replace with a few pounds of chicken breasts or thighs. Let them come to a boil and cook for 25 minutes and then shred. I love using the whole chicken for the added healing properties and then using the bones to make a bone broth. It’s totally up to you though.
Ingredients:
4 lbs of whole chicken
4-5 medium carrots, sliced
4-5 stalks of celery, sliced
1 yellow onion, diced
3 cloves of garlic, diced
1 large handful of fresh parsley, chopped
1 medium head of cauliflower, boiled
1 cup of cassava flour
1 tbsp of turmeric
6 cups of bone broth
4 cups of water
3 bay leaves
Salt and pepper to taste
Directions:
- In a large stew pot, heat olive oil on medium heat
- Saute onion and garlic until aromatic, about 5 minutes
- Add sliced carrots and celery and allow to become soft, about 10 minutes
- Add broth, whole chicken, and water. Add more water if needed to cover the chicken
- Let this cook for at least an hour
- For the dumplings, boil the cauliflower until soft
- In a food processor, combine the cauliflower and cassava flour
- Form the dumplings with two spoons, slowly forming them into a oval shaped balls
- Place the dumplings in the simmering stew pot
- Allow them to cook for at least 10-15 minutes