Chicken ‘n Dumplings

Average Rating 4.5 from 3 ratings

The perfect comfort food, especially on cold days.
Courtesy of Chandice from Gluten-Free Frenzy

Chicken ‘n Dumplings

Chicken ‘n Dumplings

INGREDIENTS:

    Soup:
  • 4 cups organic chicken stock
  • 2 cups cooked free-range chicken shredded
  • 1 cups chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup frozen peas
  • 1 bay leaf
  • 1 tsp dried parsley
  • 1 tsp Real Salt
  • 1 tsp black pepper
  • Dumplings:
  • 2 cups Pamela's Baking & Pancake Mix
  • 1/4 tsp dried thyme
  • 1/2 tsp dried parsley
  • dash of ground nutmeg
  • 1/2 tsp Real Salt
  • 2/3 cups organic milk

DIRECTIONS:

Soup:

Combine all soup ingredients in a large stock pot. Cook until carrots begin to soften. Bring to a boil for dumplings. Remove bay leaf.

Dumplings:

Combine dry ingredients then slowly add milk and mix lightly. Drop by heaping tablespoons into boiling soup. Cook until dough is cooked through. About 10-15 minutes. Enjoy!!!

http://www.pamelasproducts.com/chicken-n-dumplings/

7 Reviews or Comments for Chicken ‘n Dumplings

  1. Kelly December 2, 2014 at 9:42 am #

    This was delicious! I’ve made the recipe at least three times. The last time I added crushed red pepper to help clear our sinuses from a cold. Very good! Didn’t have nutmeg the first time so I substituted a tiny pinch of ground cloves. This recipe has come out well every time- whether it was followed to the letter or even with slight variations.

    Recipe Rating: 5
  2. Helina Berkery February 22, 2015 at 1:39 pm #

    The dumplings were a bit dense for my taste. Any suggestions on how to make them fluffier? The nutmeg was a great addition! I’ve never used nutmeg in dumplings!!

    Recipe Rating: 3.5
  3. Andie March 21, 2015 at 6:53 am #

    This dish is delicious, but the dumplings are a bit of a mess. First time, I used heaping tbsp,of batter and the dumplings were barely cooked inside. Second time, halved it and used a heaping tsp, of batter, came out better but still not quite cooked through and they are doughy. Can you re-evaluate this recipe? Because otherwise, the flavor and consistency of the dish itself is wonderful!!

    • Pamelas Customer Service March 26, 2015 at 11:27 am #

      Hi Andie –
      As everyone measures differently, I suggest weighing the mix for proper measurements. Each cup of the Baking & Pancake mix should weigh 140g.
      I Hope this helps.
      Denise, Customer Service

  4. Elizabeth Caldwell-Bissell May 6, 2015 at 5:35 pm #

    Hi,

    I had a fail with this a couple of years ago then tonight I though I would try again. I got mush two years ago so I thought of what would hold them together…Xanthan Gum! Viola. I added 1/4 tsp. to the dry ingredients and all but one turned out great. One was like hard dense uncooked dough in the center so I think I need to use a whisk to mix it next time but I so enjoyed Chicken and Dumplings again!

  5. April August 17, 2015 at 2:14 pm #

    My husband loves this – and he is a *picky* GF eater. :) Instead of 4 cups chicken stock, I substitute 2 cups organic cream of chicken to thicken it up a bit.

    Recipe Rating: 5
    • April August 23, 2015 at 1:27 pm #

      Actually, to clarify (after making this again): I ADD 2 cups of chicken stock to the 4 cups of chicken broth (as some of this volume will boil off – even though I personally try to keep the pot covered while boiling). Also, I have found that it is best not to boil the chicken in the ‘soup’ as it tends to toughen up too much. Instead, I grill the chicken and add it last – after everything is completely done.

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