Serves: 1-2 Time: 1 hour Difficulty: Moderate
- 1 chicken thigh
- 1 bay leaf
- 1 tsp. peppercorns
- 1 celery rib, roughly chopped, plus 1 T. diced
- 1 carrot, roughly chopped, plus 1 T. peeled and diced
- 1/2 small onion, roughly chopped, plus 1 T. diced
- 1/2 c. almond milk
- 1/3-1/2 c. flour
- 1 egg, whisked
- 3 T. dill, chopped
- oil, salt, pepper
Put the chicken, roughly chopped vegetables, peppercorns, and a bay leaf in a pot.
Cover with water and simmer, covered, for 20 minutes.
While the soup simmers, bring the almond milk, 1 T. of olive oil, and a pinch of salt to a boil Remove from the heat and gradually add in flour until you get a tacky dough. Mix in egg, season with salt and pepper, and combine throughly. Stir in the dill.
Remove the chicken from the broth and set aside. Drain the broth and discard the solids.
Heat a light layer of olive oil in a pot. Add the diced vegetables, season with salt and pepper, and let them soften for 3-4 minutes. Add the stock - the chicken cooking liquid - to the pot and simmer for 5 minutes.
Chop or shred the chicken and return it to the pot. Drop five rounded tsp. of the dough into the soup and let it simmer for another 8-10 minutes so that the dumplings cook through.