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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Rheu
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole Chicken and/or 8 Chicken thighs
1 Bay Leaf if you have it
1 tsp dried Thyme
1 tsp salt

1-2 Onions cut into quarters
3 T Butter or Margarine
32 oz Gluten Free Chicken Broth
6 Carrots diced

1 C Gluten Free Bisquick Mix or Gluten Free Baking Mix
1/2 C Sour Cream or 3 T melted Margarine and 1/3 C Soy Milk

Directions:
Directions:
In large soup pot, cook chicken, bay leaf and thyme covered in 6 cups water 1 hour. Remove chicken from pan and place pieces in large bowl to cool. When cool cover and refrigerate. Pour liquid from pan into container or jars with large opening, remove bay leaf, and refrigerate.

2 hours before serving:
With spoon or your hands, remove hardened fat from the top of refrigerated liquid. Pour into large soup pan. Remove meat from bones and put any bones larger then your finger back into soup pan. Saute onion in butter or margarine until translucent. Pour onion and butter it was sauteed in, into a blender. Add 1 Cup chicken broth. Puree until smooth repeating the process for more onions. Add to soup pot along with remaining chicken broth. Cook 1 hour. Remove most of the bones. Add carrots. Heat to boiling. Combine Gluten Free Bisquick or Baking Mix with sour cream or equivalent melted margarine and soy milk.

Personal Notes:
Personal Notes:
Make the day before. You can make the dumplings from Bisquick or Baking Mix combining with sour cream, milk, margarine or egg or skip the dumplings and add noodles.

 

 

 

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