We finally made it down to Nashua, a little over an hour from where we live. What’s so exciting about Nashua? Well… the town we live in has a population of 6,000 and Nashua has a population of 87,000. Which means of course, they also have some decent shopping. (Keep in mind, we moved from a city of 500,000.)
We were in search of a barbecue grill, which translated, means my husband was in search of a BBQ grill. I was in search of a Barnes & Noble where I could stock up on books (heaven forbid I run out!) and a Trader Joe’s where I could stock up on buffalo mozzarella, organic chicken, and organic olive oil, and a Red Robin where we could stuff ourselves with a gluten-free burger, a mountain of gluten-free fries, and tartar sauce.
I love Trader Joe’s whole organic, free range, chickens. Organic meats really do taste better. I think they have more flavor and knowing we’re not consuming an animal that’s been treated improperly, shot full of hormones and antibiotics, and fed genetically modified food and who knows what else…makes it even better. Do some research on what our country does to non-organic chickens and I dare you to ever eat one comfortably again. We could talk for days I’m sure, on the sad state of what the FDA thinks is appropriate, so we’ll save that topic for another time.
I like to keep single serving home-made chicken soup containers in the freezer. It’s great to have on chilly days, when we’re feeling under the weather, or when I don’t feel like cooking when Tony is traveling. I’ve also been thinking about chicken and dumplings. Must be because we’re stuck in winter. Every week is like a skipping record (snow, cold, sun, wind, and…repeat) and I guess my body isn’t ready to get out of comfort food mode until it sees some kind of true sign that spring is on its way.
So as I was making a big pot of home made chicken soup yesterday, I thought, why not use some of it to make chicken and dumplings? 90% of the work has already been done and then I can have the best of both worlds. Chicken and dumplings for dinner and enough home made soup leftover to store a few servings in the freezer.
I used the artisanal flour mix again for this recipe. I would highly, HIGHLY, recommend their cookbook, Artisanal Gluten-Free Cooking by Kelli and Peter Bronski. Tony bought it for me while on a guys ski trip in Utah last month. I already have 22 recipes earmarked that I can’t wait to try. Including puff pastry and home made pasta!
Chicken & Dumplings
1 Batch of Home Made Chicken Soup (I added carrots and broccoli during the final process)
1/4 Cup Unsweetened Almond Milk
About 1 1/2 to 2 Tablespoons Mama’s All Purpose Almond Flour (for thickening broth)
For the dumplings:
1 1/2 Cups Artisanal Flour Blend (I use arrowroot instead of cornstarch)
1 1/2 teaspoons Baking Powder
1 teaspoon Kosher Salt
1 1/2 Tablespoons Fresh Thyme, minced
1 1/2 Tablespoons Dairy Free Butter, melted
1/2 Cup Unsweetened Almond Milk
1 Large Egg
In a medium stock pot or dutch oven, add about 2 heaping cups of strained solids from the chicken soup (chicken, carrots, etc.). Add about 2 1/2 cups of the chicken broth, just enough to almost reach the top of the chicken and vegetables. Add the 1/4 cup almond milk and stir. Salt to taste. Set aside.
In a medium bowl, whisk the artisanal flour blend, baking powder, salt, and thyme. In a measuring cup, add the almond milk and egg and whisk with a fork until combined. Melt the butter. Add the egg mixture and butter to the dry ingredients and stir just until combined. Don’t over mix, or the dumplings will be too dense when cooked.
Bring the chicken mixture to a boil. Add the two tablespoons of flour to a small cup, add enough broth to make it liquid, stir the lumps out with a fork and add to the chicken mixture. Boil for 2-3 minutes and reduce to a low simmer.
Spoon heaping Tablespoons of the dumpling dough over the simmering mixture.
Cover and allow to steam on simmer for 23 minutes. No peeking!! They will expand while cooking. You will want them to be done on the inside, but somewhat soft and moist on the outside.