Gluten Free Homemade Chicken and Dumplings

🧂 Ingredients

• 5 cups chicken

  cooked and shredded, (1 whole chicken cooked off and deboned, reserving broth)
• 1 gallon water

  enough water to fill your crockpot while cooking the chicken
• 1 tsp. Salt and pepper

  to taste
• 2 carrots

  sliced
• 2 ribs celery

  sliced or diced
• 1/2 small onion

  diced
• 96 oz. chicken broth

  (three 32-oz. containers) only needed if you don't cook off a whole chicken and use rotisserie chicken instead
• 2 cups gluten free flour

  (I prefer Cup4Cup)
• 2 large eggs
• 2 tsp. salt
• 1/4 to 1/2 cup water

Instructions

• 1 Place chicken in crockpot.
• 2 Fill with water as far as possible, but not so full that the broth will overflow
  while cooking.
• 3 Sprinkle heavily with salt and pepper.
• 4 Allow chicken to cook over night on low in the crockpot (or about six hours on
  high).
• 5 Allow chicken to cool about an hour before removing.
• 6 Reserve broth.
• 7 Debone chicken.
• 8 Discard fat, gristle and bones.
• 9 Mix together flour, eggs and salt and add water as needed to make dough for a
  ball.
• 10 Turn dough on a well-floured board and knead until smooth and elastic.
• 11 Cover, let rest 10 minutes.
• 12 Divide in half.
• 13 Roll out flat and thin and using pastry cutter, cut dough into 2 to 3” squares.
• 14 Let dry for at least 1 hour. (You can allow the noodle dough to dry for several
  hours if desired).
• 15 Heat broth (reserved from crockpot, or three 32-oz. containers chicken broth in
  a large stock pot).
• 16 Bring broth to a boil.
• 17 Add carrots, celery and onions to the boiling broth; add chicken.
• 18 Place noodles one at a time into rapidly boiling chicken broth.
• 19 Can remove chicken to allow room and add back later.
• 20 Use a fork to make room to drop each square in after all noodles have been
  added.
• 21 Lower temperature and cover stock pot with lid until dumplings are done about 20
  minutes.
• 22 If necessary, add enough flour to thicken broth a little and add chicken back
  and simmer or serve.
• 23 To serve: ladle chicken and dumplings into bowls and garnish with fresh, snipped
  parsley and cracked black pepper.

Nutrition Info