This is a completely from scratch gluten free Chicken and Dumpling soup recipe. If you'd prefer to use canned or packaged ingredients you can, simply swap out the ingredients as you see fit.
Chicken and dumplings! Finally! I don't know why it took me so long to make this----it was terribly easy, and very tasty.
Thank you so much for all of the recipes that were sent in. This is a compilation of recipes from Tamara, Kimberley, Danette, and Renee. Thank you!
3 pounds boneless, skinless chicken (I used frozen thighs)
1 yellow onion, chopped
1 cup mushrooms, chopped (I used baby portabellas)
16 ounces frozen vegetables
--2 cans cream-of-something soup,
or combine in a saucepan:
4 tablespoon butter
6 tablespoons flour (I used Pamela's baking mix; if you are NOT gluten free use AP Flour)
1 cup milk (I used soy)
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon poultry seasoning
--1 can refrigerated biscuits, or one batch drop biscuits (I used Pamela's Baking Mix, and used the drop-biscuit recipe listed on the back of the bag)
I used a 6.5 quart crockpot.
Anything 4 quarts and up will work.
Put the chicken and vegetables into the bottom of the crockpot. Add the cream-of soups, or your homemade substitute.
Cover and cook on low for 6-8 hours, or on high for 4-5. I cooked ours on high for 4 hours, and on low for another two. An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.
Cover and cook on high for another hour. The bisquits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.
Serve in bowls, with a biscuit or two per person.
Delicious. I've never had chicken and dumplings before, and really enjoyed this a lot. Adam and I each had two bowls.
Dinner wasn't ready until almost 7, so the kids ended up eating leftovers. My four-year-old thought it looked weird, so fingers are crossed she's feeling adventurous for lunch.