Homemade Chicken and Dumplings were a family favorite growing up. Just the smell of them cooking will instantly take me back to being a child, standing in my mother’s kitchen watching her cook. I can see her standing by the stove, humming one of her favorite country songs, she loved Patsy Cline and George Jones and would always say “that’s real music is”. If my grandmother was there they would be chatting and enjoying a glass or two or red wine (my grandmother’s favorite) laughing about something someone did or said. My grandmother would always tell my mother “make sure you add plenty of salt to the pot” Shirley, so those dumplings can soak up some goodness. Making these Homemade Chicken and Dumplings are a bittersweet memory for me. It’s been almost 4 years since my mother passed. She is forever in my heart, and always in my food.
Our children and our grandchildren have, and are growing up eating Homemade Chicken and Dumplings like my mother and grandmother made for me. Well, almost – the only difference is I make gluten-free dumplings, which are just as delicious and fluffy as regular ones. Oh, and you will always have one of “those” people that will fill up their bowl with those tasty dumplings before anyone else can get there. Yep! That’s me! I’ll admit, I am the dumpling thief. Somehow, and I’m not sure how that happens. I always end up with more dumplings in my bowl than anyone. I just can’t help myself when it comes to Homemade Chicken and Dumplings.
Homemade Chicken and Dumplings bring back childhood memories of being in the kitchen with my mother. It’s a bowl full of love. Get your family together and serve up some family tradition.
- 1 small – Onion – diced small
- 1 large – Carrot – diced small
- 1 cup – Baby Peas – frozen
- 1 Tbsp. – Coconut Oil
- 1 small – Roasted Chicken* - skinned, deboned and shredded
- 1 carton – Chicken Stock**
- 4 cups – Water – you can use another carton of stock if you prefer
- 1 cup – Gluten-Free Flour**
- 1 tsp – Xanthan Gum
- 1 tsp – Baking Soda
- 2 Tbsp. – Butter – melted
- 1 – Egg – beaten
- 2/3 cup – Buttermilk
- In a large stock pot – saute onions, carrots and peas in coconut oil on low for 5 minutes.
- Add chicken, chicken stock and water. Cook on medium/low for 30 minutes. Stirring frequently.
- In a medium bowl combine – flour, xanthan gum, baking soda, butter, egg, and buttermilk until well blended. Drop by tablespoon into boiling soup. Cover, reduce to a simmer and allow to cook for 12 minutes. Serve.
I purchased a pre-roasted unseasoned chicken from our local market. As always, I’m a big fan of using Rachel Ray’s Chicken Stock, it’s certified gluten-free.*If you are using a gluten-free flour that already has baking soda in the mix, you may omit it from this recipe.
This recipe for Homemade Chicken and Dumplings are a shorter and quicker version than my mothers, but are no way shorter on taste. I used a pre-roasted chicken from our local store along with some really good chicken stock and the only thing missing, is her standing in the kitchen with me, laughing and enjoying a glass of wine.
Homemade Chicken and Dumplings are a bowl full of good old fashion comfort, love and memories. Bring your family together in the kitchen and make some lasting memories that will go on for a life-time, and then some. I hope you enjoy my version of my mom’s Homemade Chicken and Dumplings and carry on a tradition of love.
From my kitchen to yours,
Want to try another of my mother’s inspirations? Try my Mom’s Chicken Noodle Soup – it warms the soul.