Today’s Recipe: Chicken & Dumplings (gluten-free!)

CHICKEN AND DUMPLINGS (gluten-free!)
PREP TIME: 20 MINUTES
COOK TIME: 1½ HOURS
MAKES: 12 SERVINGS

Soup
1    3-4 lb chicken
2    cups carrots, sliced
2    cups celery, sliced
2    cups onion, diced
2    t salt
½   t pepper
1    t dried thyme
2    bay leaves

Dumplings
1½  cups Budget Mix^® All-Purpose Gluten-free Baking Mix
½    t dried thyme
½    t dried parsley
2     eggs
1¼  cups milk

1. For the soup, place chicken in a large stockpot. Add enough cold water to cover. Add carrots, celery, onions, salt, pepper, thyme, and bay leaves. Bring to a boil, reduce heat and simmer for 1 hour, or until chicken is tender.
2. Remove chicken from pot. Skin and bone the chicken, leaving meat in large pieces. Add chicken back to soup.
3. Discard bay leaves. Skim as much fat as possible from the surface of the soup. Bring to a boil.
4. For the dumplings, combine Budget Mix, thyme, and parsley.
5. In a small bowl, whisk eggs and milk together. Add to the dry mixture and stir well. Add additional milk until dough is moist and sticky.
6. Drop spoonfuls of the dough into hot broth. Reduce heat to medium. Cover and let cook for 10 minutes without lifting the lid.

Gather ingredients.

For the soup, place a 3-4 pound chicken in a large stockpot.

Add enough cold water to cover.

Add 2 cups sliced carrots.

Add 2 cups sliced celery and 2 cups diced onions.

Add 2 t salt.

Add ½ t pepper.

Add 1 t dried thyme.

Add 2 bay leaves.

Bring to a boil, reduce heat, and simmer for 1 hour, or until chicken is tender.
Remove chicken from pot.

Skin and bone the chicken, leaving meat in large pieces.

Add chicken back to the soup.

Discard bay leaves.

Skim as much fat as possible from the surface of the soup.

Bring to a boil.
For the dumplings, add 1½ cups of Budget Mix^® All-Purpose Gluten-free Baking Mix to a medium bowl.
Add ½ t dried thyme and ½ t dried parsley.

Stir to combine.

Add 2 eggs to a small bowl.

Pour in 1¼ cups milk.

Whisk to combine.

Add milk and egg mixture to the dry mixture.

Stir to combine.

Drop spoonfuls of the dough into hot broth. Reduce heat to medium.

Cover and let cook for 10 minutes without lifting the lid.