Homemade Chicken Noodle Soup with Dumplings-Gluten Free

I don't know that any other food compares to a properly put together bowl of homemade chicken noodle soup. Am I right? 

For me, a properly made bowl of homemade chicken noodle soup must have dumplings and it is also helpful if the noodles are homemade. There is something about fresh noodles, unevenly cut, and somewhat chunky that really make this meal stand out. For this particular batch, I did not make homemade noodles. I know, it's pretty much a sin. I didn't have a game plan for a gluten-free recipe and when it came time to add the noodles, I was pressed for time so I ended up using GF fettucini noodles. It's okay though because the soup was still amazing.

Ingredients:

3 T butter

1 onion

2 large celery sticks

1/2 a bag of baby carrots or 2 large carrots

Salt 

Pepper

4 medium-sized potatoes

72 oz of Swansons Natural Goodness Chicken Broth (I prefer the reduced sodium)

2-3 large chicken breasts diced

Tinkyada Fettucini noodles

Dumpling Ingredients:

2 Cups Bob's Red Mill GF all-purpose flour

1 T baking powder

1 t salt

1 cup milk

3 T unsalted butter

Directions:

Dice the onion, celery sticks, and carrots. Heat a large pot to medium-high heat. Add 3 T butter and allow to melt. Add onion, celery and carrots to pot and let them simmer in the butter, stirring occasionally. Salt and pepper the veggies while they cook in the butter. Meanwhile, cut potatoes into chunks. After the veggies have cooked for 5 or so minutes, add the chicken broth. (My pot was just big enough for 72 oz. I buy the broth that comes in the cardboard boxes, which are 48 oz each. If your pot can fit more than 72 oz, feel free to add the entire two boxes of broth.) Next, throw in the potatoes. Increase temperature to high. While the broth works to a boil, dice your chicken breasts. Add the chicken once diced. 

Cover the soup and allow for the chicken, potatoes, and veggies to cook. You may need to bring the temperature down to a medium-high to prevent it from boiling over.

Meanwhile, mix up your dumpling ingredients. Mix the flour, baking powder, and salt together. Heat the butter and milk in the microwave until just warm, being careful not to burn. Stir the milk mixture into the flour mixture until fully incorporated and smooth. 

Once you have determined that your potatoes and chicken have fully cooked in your soup, you can then add your GF fettucini noodles. I used half the bag of Tinkyada noodles. I broke the noodles in half  so I could stir them into the soup easier. After you have stirred in your noodles, add the dumplings. Drop them into the top of your boiling soup by golf-ball-sized portions. It will look like several round balls of dough floating at the top of your pot. I like to leave a little gap between each ball as the dough will expand while it cooks. Cover the pot and cook for 15 minutes.   

After you let your cool slightly, it will be ready to eat. This really is good. A true comfort food that makes for great leftovers. 

Next time I will attempt homemade noodles. If anyone out there has a good GF homemade noodle recipe, let me know.