When contemplating making my bi-weekly menu and shopping list, I began looking through the cabinets and refrigerator and freezer to see what ingredients remained in my kitchen. Upon returning to my computer to input my findings, I found a message from my daughter, “Chicken and dumplings, pretty please, with a cherry on top?” How can a mother’s heart resist such a plea? So, chicken and dumplings was added to the menu and the necessary ingredients added to the grocery list.

The recipe for “Never Fail Dumplings” by Vera Smelley comes from an old church cookbook that belonged to my grandmother. There’s just something about using an old, tried and true recipe! These dumplings are a noodle-type dumpling, not a drop dumpling. I hope you enjoy!

1 egg
Olive oil or vegetable oil
1/3 cup of milk (note: you may use non dairy 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 non dairy sub)
Seasoning to taste (I use salt, pepper, garlic powder, and onion powder.)

1. Cook chicken. (I have found that roasting the chicken all day in the crock pot is the easiest way.)
2. Once chicken has cooled, debone the meat and shred it into bite-sized pieces.
3. Add chicken stock and half and half or milk in a large pot and heat slowly over low heat.
4. Beat 1 egg in a measuring cup.
5. 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.)
6. Add 1/3 cup of milk to the egg and oil mixture. Set aside.
7. Mix 2 cups of flour with ½ teaspoon of salt.
8. 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.
9. 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).
10. Continue rolling and cutting dough until all dough is used.
11. Increase heat for chicken stock mixture and season to taste.
12. Once chicken stock is boiling, begin adding dumplings, stirring after each addition of 10-15 dumplings.
13. Allow dumplings to cook 5-10 minutes until tender.
14. Add shredded chicken, and allow to heat through.
15. Enjoy!