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Updated December 11, 2018.
This quick and easy
Chicken and Dumplings recipe is classic comfort food, a tasty and frugal way to extend leftover chicken into a nutritious meal to satisfy the whole family!
Traditional stewing methods were historically used to stew the chicken, creating a flavorful stock.
The chicken was removed from the stock, set aside to cool, and then deboned.
Meanwhile, the fat was skimmed from the stock, and then it was seasoned to make a flavorful broth.
After bringing the broth to a boil, shredded chicken was added back in, perhaps some leftover vegetables, and then special dumpling dough was added.
The enticing aroma of steaming dumplings alight on the chicken stew would draw salivating family members from the far reaches of the farm.
Chicken and Dumplings recipe night was always everyone’s favorite supper!
It still is!
Now, you can make a chicken and dumplings recipe without all those long hours of cooking, even for busy weeknight meals.
For a nutritious meal, serve this
Chicken and Dumplings recipe with warm buttered peas, a carrot salad and sliced fresh pineapple.
Chicken and Dumplings Recipe
Kids love it! Adults crave it! This
Chicken and Dumplings recipe is the best comfort food ever! Prep Time:
Yield: 4 servings
3 cups chicken stock
2 cups cooked chicken, shredded
1/4 teaspoon dry mustard
1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme herb
salt to taste
dash black pepper
1/4 cup fresh parsley, minced
gluten-free dumplings recipe Instructions:
1. In a Dutch oven add chicken stock, cooked chicken, dry mustard, thyme, salt and pepper.
2. Bring the stew to a boil over medium-high heat, and then reduce heat to a strong simmer.
3. Stir in parsley.
4. While the chicken stew is heating make the dumpling batter.
5. Drop dumplings from rounded tablespoonfuls on top of bubbling stew.
6. Cook uncovered for 10 minutes.
7. Cover and cook for 15 minutes longer.
8. Serve hot.
Note: use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools .
750 ml chicken stock 500 ml cooked chicken, shredded 1.25 ml dry mustard 1.25 ml dried thyme leaves or 5 ml fresh thyme herb salt to taste dash black pepper 60 ml fresh parsley, minced 1 gluten-free dumplings recipe
In a Dutch oven add chicken stock, cooked chicken, dry mustard, thyme, salt and pepper. Bring the stew to a boil over medium-high heat, and then reduce heat to a strong simmer. Stir in parsley. While the chicken stew is heating make the dumpling batter. Drop dumplings from rounded tablespoonfuls on top of bubbling stew. Cook uncovered for 10 minutes. Cover and cook for 15 minutes longer. Serve hot.
In a slow cooker crock, combine chicken stock, cooked chicken, dry mustard, thyme, salt, pepper and parsley. Cover and cook on High. While the chicken stew is heating make the dumpling batter. Drop dumplings from rounded tablespoonfuls on top of warm stew. Cover and cook on High for 3 hours or until dumplings are done.
Southern Style Chicken and Dumplings (Slicks)
Prepare chicken stew as directed in key recipe. Add 1/4 cup butter to chicken stock. In medium bowl, mix together 2 cups , 1 teaspoon White Gluten Free Flour Blend and 1/2 teaspoon salt. Gluten-free Baking Powder Thoroughly cut in 2 tablespoons cold butter until mixture looks like meal. Pour 1/3 cup plus 1 tablespoon cold chicken broth into dry ingredients and stir just until mixed; dough should resemble soft pasta dough. Turn dough out onto a floured board. With a light touch and floured hands, pat dough into a round loaf. With a floured rolling pin, roll dough to 1/4 inches thick. Cut into 2 inch long strips with a sharp floured knife or pizza cutter. Drop dumplings into bubbling stew and gently stir so they don’t stick together; dumplings will rise to top of stew as they cook. Cover and simmer for 15 to 20 minutes, gently stir occasionally. Serve hot.
Gluten Free Chicken Recipes
Chicken and Dumplings Recipe