Organic Chicken Dumpling Soup Recipe

750 g organic chicken mince, or chicken meat ready to mince.
2 tbsp coconut flour
1 heaped tbsp finely chopped parsley
2 cloves garlic, minced
1 small purple onion, super finely chopped
1 egg
3 anchovies, squished to a paste (optional. they don’t make it taste fishy. do not panic! they amp the deliciousness. promise! easily skip if you’ve got an allergy of course though!)
2 tsp capers, finely chopped
1/2 tsp celtic sea salt

1.5 litre high quality chicken stock you can read more about the importance of stock here.
1 small brown onion
2 cloves garlic, minced or fine chopped
1 tbsp coconut oil or macadamia oil
1 zucchini, chopped into 1cm cubes or easy wheels
1` carrot, chopped into 1cm cubes or easy wheels
2 stalks spring onion, finely chopped (optional)
celtic sea salt to taste

You could chop everything tirelessly and mix by hand. OR… Pop it all in a blitzer / food processor and take 10 seconds to combine. Choice is yours.
Once well combined, put on some gloves and ball them roughly into 1.5 inch squared blobs and have them ready on a plate to pop into the broth in a few minutes. It’s quite a wet mixture. Don’t panic. The hot liquid will set them by poaching them.

Fry the onion in oil until lightly browned, add garlic then carrots then chicken stock and bring to boil. Once boiling, pop in your dumplings, and leave the little blobs for 5 minutes undisturbed until they are fully whitened. Then add your zucchini and cook for a further 3 minutes. Turn off the heat and pop in your corn and spring onions. Salt to taste. You are done.
Serve either as is, or with a little brown rice, quinoa or your favourite sourdough. It is heaven in a bowl of awesomeness and healing!