Serves: 6
Total Calories: 1,130

SOUP
2 carrots chopped
2 stalks celery chopped
2 tablespoons olive oil
2 cups diced cooked chicken (leftovers are fine)
10 cups low salt chicken broth (or better yet, homemade stock)
1 teaspoon kosher salt
2 tablespoons chopped parsley (or more to taste)
fresh pepper
DUMPLINGS
1/3 cup yellow cornmeal
1/2 cup oat flour
1/2 cup barley flour
1 teaspoon double acting baking powder
1/4 teaspoon salt
1/2 cup enriched oat or rice milk
1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 Tbsp enriched oat or rice milk

Sauté carrots and celery in olive oil in large pot over medium heat. When softened, add chicken, broth, and salt. Bring to a boil, then reduce heat and cook at a slow simmer about 15 minutes. Meanwhile, make the dumplings. Mix cornmeal, oat flour, barley flour, baking powder, and salt. Add rice/oat milk and stir until moist. Add egg replacer. Stir well. Wet hands with water and mold dough into balls about 11/2 inches in diameter. You will have about 16 dumplings. When soup has cooked about 15 minutes, drop in dumplings and parsley. Be sure that the soup is barely simmering, because if you boil it, the dumplings will fall apart. Cover pot, turn heat as low as possible, and cook about 15 more minutes. When done, adjust salt to taste, grind in fresh pepper, and serve, gently lifting out the dumplings with a large spoon.

Nutritional Facts:

Serves: 6
Total Calories: 1,130
Calories from Fat: 115

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Minestrone
Curried Pumpkin Soup
Creamy Red Pepper Soup
Cream of Asparagus Soup
Cauliflower Soup
Wild Mushroom Bisque
Mushroom Barley Soup
Corn Chowder
Tortilla Soup
Chicken Soup with Cornmeal Dumplings
Lemon Chicken Soup with Rice
Portuguese Kale Soup
Turkey Noodle Soup with Spinach
Vichyssoise
Gazpacho