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Chicken 'n Dumplings
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Gluten-Free Egg-Free Soy-Free Corn-Free

The perfect comfort food, especially on cold days. Made with Pamela’s Baking & Pancake Mix. Recipe courtesy of Chandice from Gluten-Free Frenzy.

Ingredients
      Soup:
    • 4 cups organic chicken stock
    • 2 cups cooked free-range chicken shredded
    • 1 cup chopped carrots
    • ½ cup chopped celery
    • ½ 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
    • ¼ tsp dried thyme
    • ½ tsp dried parsley
    • dash of ground nutmeg
    • ½ tsp Real Salt
    • 2/3 cup 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.

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11-20 of 21

Shannon 11/319/2016 11/15/2016
This is a super simple, and super awesome recipe. One of my sons does start crying whenever I introduce a new recipe. Let's say he hates change. He ate the whole thing!!! LOVE IT!
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Kathy 09/272/2016 09/29/2016
Has anyone tried using this batter to make little tiny German dumplings - maybe the ones called spaetzle?
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Heather 09/249/2016 09/06/2016
Fantastic! Even the gluten eaters loved it and really had no idea. In fact, my bro who is gluten intolerant stopped eating them to ask, are these gluten free? He was really, really happy when I said yes.
Only negative was it took more almond milk than called for to mix the dumplings.
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Susie 01/18/2016 01/19/2016
Even before I went gf I covered the pot after adding in the dumpling batter.
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Jen 10/274/2016 10/01/2016
Thank you!!! Finally enjoying chicken & dumplings again. These remind me of the German dumplings my grandmother makes...but gluten free!
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Elizabeth Caldwell-Bissell 08/236/2015 08/25/2015
Me again, made them again and they are way way way too dense. This recipe needs some work please.
I need to go back to making a chicken stew and pour it over the biscuits. I just like dumplings so much.
Sad.
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April 08/228/2015 08/17/2015
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.
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    • 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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Elizabeth Caldwell-Bissell 06/155/2015 06/05/2015
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!
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Andie 03/79/2015 03/21/2015
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!!
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    • 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
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    • Do you cover the pot? I covered the pot and cooked mine on low for a half hour and they turned out perfect
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    • I tried just dropping the spoonfuls of batter into boiling broth, first with no lid and then with lid on. I ended up with mostly mush both times, with small lumps. Slightly better with lid on during cooking. Disappointing.
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Helina Berkery 02/52/2015 02/22/2015
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!!
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    • Try cooking them on low simmer for 10 minutes uncovered then 10 minutes covered...;-)
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