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

21 Review(s)/Comment(s) | Add Your Review/Comment

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.

Comment/Review
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Kelly 02/42/2014 02/12/2014
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.
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