1whole gluten free rotisserie chickenskin and bones removed and shredded or chopped
6slicesnitrate free bacon
1poundmushroomscleaned and sliced
4green onions - white and green partschopped
1½cupsgluten free flour blend
2tablespoonsbutter or dairy free butter substitutemelted
1cupmore or less buttermilk or dairy free buttermilk substitute*
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots and onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the chicken broth, chicken, and bay leaves and bring to a gentle boil. Reduce the heat and let simmer for 15 minutes.
While the soup is simmering, chop the bacon into pieces about ½ inch. Place in a large skillet and cook over medium heat until it has rendered its fat and the bacon is crispy. Remove the bacon pieces with a slotted spoon, and add the mushrooms. Raise the heat to medium-high and cook the mushrooms, stirring occasionally, until they are browned, about 8 minutes. Take off the heat, add the bacon back to the pan and add the green onions. Season to taste with salt and pepper and reserve until you serve the chicken and dumplings.
In a mixing bowl, whisk together the flour, baking powder, baking soda, ¾ teaspoon salt, and the sugar. Add the melted butter and stir with a fork. Starting with about ¾ cup, stir in the buttermilk. Keep adding buttermilk, a little at a time, until the mixture forms into a soft dough.
Drop tablespoons of the batter onto the top of the simmering soup, cover the pan and let simmer for 15 minutes.
Serve in bowls topped with the bacon mixture.
*To make dairy free buttermilk simply combine 1 cup dairy free milk of your choice with 1 tablespoon lemon juice or apple cider vinegar and let sit for 5 minutes. It may look curdled, that’s ok.