This rustic, vegetable-heavy chicken soup is the perfect vehicle for tender, grain-free dumplings made from KNOW Better Bread Mix. You can mix and match any vegetables and herbs you'd like in the soup — just make sure you've got a total of about 4 1/2 cups.
2 bone-in, skin-on chicken thighs
2 chicken drumsticks
Salt and freshly ground black pepper
4 1/4 cups chicken stock
2 cups water
3 tablespoons extra-virgin olive oil
3/4 cup diced onion
3/4 cup diced carrots
3/4 cup diced celery
3/4 cup diced turnips
3/4 cup diced fennel
3/4 cup diced fresh tomatoes
5 cloves garlic, minced
1 bunch fresh basil leaves
1 lemon, halved
1 cup KNOW Better Bread Mix
1/2 teaspoon ground turmeric (optional)
1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)
Season the chicken with salt and pepper.
In a Dutch oven or other heavy-bottomed large pot, combine 4 cups of the stock with the water. Add the chicken and place over medium heat. Once the liquid comes to a simmer, cover the pot and reduce the heat to low. Let poach until the chicken is cooked through, about 30 minutes.
Remove the chicken and transfer to a plate. Strain the stock through a fine mesh strainer, discarding any solids. Reserve the strained stock.
In the now-empty pot, heat the oil over medium heat. When the oil is shimmering, add the onion, carrots, celery, turnips, fennel, tomatoes, and a pinch of salt. Cook, stirring frequently, until tender, about 10 minutes.
Add the reserved stock and bring to a simmer. Reduce the heat to low and simmer until flavorful, about 30 minutes.
Meanwhile, separate the chicken from the bones and discard the skin. Chop into bite-sized pieces. Make the dumplings by stirring together the bread mix, remaining 1/4 chicken stock, and the remaining spices, if desired, in a medium bowl. Let rest for about 10 minutes to thicken.
Once the soup is finished simmering, stir in the chicken and basil. Season the soup with lemon juice, salt and pepper.
Use your hands to shape the rested dumpling mixture into small balls, or use a spoon to scoop them out into rustic dumplings. Increase the heat under the soup to medium-high and add the dumplings to the pot. Simmer rapidly until the dumplings are firm, scooping soup on top of the dumplings as needed, 5 to 7 minutes. Remove from the heat and let rest for about 5 minutes before serving.
Per Serving: 274 calories, 19 grams fat, 7 grams net carbs, 17 grams protein