Name: Southern Style Chicken And Dumplings
Ingredients: Ingredients:; a quartered chicken, plus an extra breast or 2 if needed; 1 stick butter; 10.5 ounces cream of chicken soup; cracked or coarse ground black pepper; 1 cup brown rice flour; 1 cup tapioca flour; 4 tsp xanthan gum; 2 tsp psyllium husk powder; 1 tsp baking powder; 1/4 teaspoon salt; 1/3 cup canola oil; 2 large eggs; enough water to make a workable dough; Instructions:; Add water to a large stock pot, salt and bring to a boil over high heat on the stove top. Add chicken breasts and allow to boil until chicken is cooked. Remove chicken from broth and set aside to cool while allowing the broth to continue to boil at a low boil.; Add butter, cream of chicken soup and a generous amount of cracked black pepper to the boiling broth an let melt while occasionally stirring.; In a medium bowl, stir together flour and salt. Make a little well in the flour and add the oil and egg. Mix together. Dough should be a slight bit sticky. Add 1-2 Tbsp water if needed. Form dough into a ball and turn out onto a well floured surface. Roll out the dough to 1/4 inch or less thickness, and cut into squares. Toss the squares in the extra flour from the floured surface. This will keep the dumplings from dissolving as they cook and thicken your stew base at the same time.; Add floured dumpling squares a few a time + flour from the floured surface to the boiling broth until all dumplings have been added. Stirring in between. As dumplings begin to cook and soak up the broth, they will sink to the bottom. So stir frequently. Shred cooled chicken breasts and add. When dumplings turn white and begin to float, they are done. This usually takes about 20-30 minutes.; Add more pepper as desired. Serve.

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@wraywrancher

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 700kcal 35%
Fat 35g 53%
Saturated Fat 10g 50%
Carbohydrates 60g 20%
Fiber 5g 20%
Sugar 5g 10%
Protein 35g 70%
Cholesterol 150mg 50%
Sodium 1,200mg 50%

Percent Daily Values are based on a 2,000 calorie diet.

a quartered chicken, plus an extra breast or 2 if needed

10.5 ounces cream of chicken soup

cracked or coarse ground black pepper

1 cup brown rice flour

2 tsp psyllium husk powder

enough water to make a workable dough

Add water to a large stock pot, salt and bring to a boil over high heat on the stove top. Add chicken breasts and allow to boil until chicken is cooked. Remove chicken from broth and set aside to cool while allowing the broth to continue to boil at a low boil.

Add butter, cream of chicken soup and a generous amount of cracked black pepper to the boiling broth an let melt while occasionally stirring.

In a medium bowl, stir together flour and salt. Make a little well in the flour and add the oil and egg. Mix together. Dough should be a slight bit sticky. Add 1-2 Tbsp water if needed. Form dough into a ball and turn out onto a well floured surface. Roll out the dough to 1/4 inch or less thickness, and cut into squares. Toss the squares in the extra flour from the floured surface. This will keep the dumplings from dissolving as they cook and thicken your stew base at the same time.

Add floured dumpling squares a few a time + flour from the floured surface to the boiling broth until all dumplings have been added. Stirring in between. As dumplings begin to cook and soak up the broth, they will sink to the bottom. So stir frequently. Shred cooled chicken breasts and add. When dumplings turn white and begin to float, they are done. This usually takes about 20-30 minutes.

Add more pepper as desired. Serve.

Calories 700kcal 35%

Saturated Fat 10g 50%

Carbohydrates 60g 20%

Cholesterol 150mg 50%

Nutrition Facts

Southern Style Chicken And Dumplings

Ingredients

Ingredients

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Nutrition Facts

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