Never Fail Chicken and Dumplings
When my daughter sweetly requested chicken and dumplings, I couldn’t say no! This comforting recipe features “Never Fail Dumplings” from my grandmother’s old church cookbook — a noodle-style dumpling that’s simple, hearty, and full of nostalgia. Hope you enjoy!
Never Fall Chicken and Dumplings
Serves: Approx: 6-8 | Prep Time: 10 min | Cook Time: 20 min
Ingredients
- 1 egg
- Olive oil or vegetable oil
- 1/3 cup of milk (note: you may use nondairy milk sub)
- ½ teaspoon of salt
- 2 cups (8 ounces or 280g) of Better Batter Gluten Free Flour (plus extra for rolling out the dough)
- 1 whole roasted chicken, deboned and shredded
- 3 quarts of chicken stock or broth
- 1 cup half and half or milk (note: you may use nondairy sub)
- Seasoning to taste (I use salt, pepper, garlic powder, and onion powder.)
Instructions
Cook Chicken. (I have found that roasting the chicken all day in the crock pot is the easiest way.)
Debone. Once chicken has cooled, debone the meat and shred it into bite-sized pieces.
Add chicken stock and half and half or milk in a large pot and heat slowly over low heat.
Beat 1 egg in a measuring cup.
Add an equal amount of olive oil or vegetable oil to the egg. (For example, if you have ¼ cup of egg, then add ¼ cup of oil.)
Add 1/3 cup of milk to the egg and oil mixture. Set aside.
Mix 2 cups of flour with ½ teaspoon of salt.
Mix Wet and Dry Ingredients. Stir until dough is soft and smooth. If the dough is too sticky to roll out with a rolling pin, then add flour 1 tablespoon at a time until the dough is soft but not sticky.
Roll and Cut Dough. Use a rolling pin to roll out small pieces of dough on a floured surface (about the thickness of a dime). Then cut the dough into small strips (about 1.5 inches by 3 inches).
Continue rolling and cutting dough until all dough is used.
Increase heat for chicken stock mixture and season to taste.
Adding and Stirring Ingredients. Once chicken stock is boiling, begin adding dumplings, stirring after each addition of 10-15 dumplings.
Allow dumplings to cook 5-10 minutes until tender.
Add shredded chicken and allow to heat through.
Enjoy!
This recipe was originally tested and adapted from a recipe published by Jennifer Johns in May 2015. Original photo of food by Jennifer Bigler.
