Some of my favorite memories of my grandmother center around her kitchen. She never seemed to use a recipe, but everything was always delicious. She always had a big garden and summers were busy with canning and freezing and pickling. Any grandkids around were expected to shuck corn, shell peas, peel peaches or do any other chore we were given. She made the best dinner rolls I have every eaten, but they weren't gluten free and neither was I back then. I have her recipe, but haven't tried to convert it...yet.
One of my favorites was her chicken and dumplings. They raised and butchered their own free range chickens, so the chicken was always plentiful and delicious. Sometimes she made the dumplings from scratch, other times she made them from canned biscuits. She would cut the canned biscuits in quarters and just drop them into the simmering broth. The grandkids didn't care. We gobbled it down as fast as she ladled it out, regardless of what the dumplings were made of.
We have been house bound some this winter with cold, snowy weather (because we are retired and don't have to slog through the snow to work) and I decided during one of these events that a big bowl of chicken and dumplings would be the perfect cold weather meal. I cook enough from scratch that figuring out a fairly simple chicken soup recipe, and adding what amounts to drop biscuits on top, didn't take long. Plus it gave me a chance to try my Instant Pot (affiliate link) to cook the chicken. I included instructions for Instant Pot or poached chicken. Whichever floats your boat.
This recipe makes 4-6 servings, depending on how much you like chicken soup. If you end up with left over soup and no dumplings (because you ate them all), just add some cooked rice noodles or cook a few pasta noodles and stir them in. It should make a tasty chicken noodle soup. You could also add a little cooked rice or make another batch of dumplings. Any of these choices would be tasty, so don't worry about how many dumplings you are adding. The dumpling recipe makes about a dozen dumplings that, when cooked, are about 2 inches in diameter. You can also do it the really easy way and use canned biscuits if you are not on a gluten free diet.
I have not tried to freeze this dish because it just doesn't last long enough here, but leftovers do keep well in the fridge. We have never kept them for more than a couple of days because we like it so much, but it should be good for 4 or 5 days.
I use Bob's Red Mill Gluten Free 1 to 1 flour (affiliate link) for most of my cooking, which has the xantham gum added. If you use a blend without xantham gum, you will have to add it. The dough is stiffer than traditional drop biscuits, but is a little sticky when you push it off the spoon. Space the dumplings out around the top of the broth because they will expand as they cook.
I always use my home made bone broth for cooking and I don't season it when I make it, so you will need to add salt to taste if you are using a canned or home made broth that has salt added. I always err on the side of caution with salt and may not add it at all in a broth that has lots of herbs and spices added, mostly because my husband is supposed to control his sodium intake. In particular with canned broths, you may not need any additional salt or pepper at all.
You could also use a deli roasted chicken if you aren't as worried about gluten. Just dice or shred about 3 cups of chicken and add to the broth. This would make it even quicker to cook on a busy night. I don't use deli chicken because I am so sensitive to gluten and any spices or rubs used on the chicken could have gluten. Sometimes I will buy the big packages of chicken thighs and cook all of them at once, then dice them up and freeze them in 1 or 2 cup portions. They can be thawed quickly by sitting the container in a bowl of hot water for 30 minutes or so.
I hope you enjoy the recipe. Please comment or share pictures if you make it. I thought of adding more vegetables to it, but my husband is not as crazy about different green veggies as I am. I think something like English peas or finely chopped kale would be good. Let me know if you try it!
Hi there! I am Jeannine.
I believe that a holistic and balanced approach to life is a must when living with an autoimmune disease. I share gluten and dairy free recipes and all the other things I do here. I just like doing stuff and making stuff.
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