Southern Chicken N' Dumplings

   Dadgumit this is good! 2 ways to prepare too!

This very flavorful southern comfort food just doesn't get any better then this! Unless of course its Vegetarian :)  - I will be posting a vegan/vegetarian recipe inspired by this recipe eventually!

   You have two recipes for the same dish below. The difference is found in the chicken and stock as well as some fresh versus frozen veggies. I think both are very good and adjust which I use based on the time I have to prep. Both use the same dumplings. First if you have time and like to really begin from scratch - you'll love the "Whole Chicken Dance" method. If you'd prefer to cut down on time and steps try the "Mod Mom" version. Both are delish and both are found here:

"Whole Chicken Dance" 
1 whole chicken, rinsed
6 carrots, scrubbed and thinly coined or shredded
4 celery stalks, rinsed and coined
Mann's Broccoli Slaw
1 onion finely chopped
2 tsp. Sea Salt (adjust to taste)
1 Tbsp. minced garlic
1 tsp. marjoram
1/4 cup fresh or dry parsley
1/4 tsp. cayenne pepper (This is hot stuff so adjust to taste)

• In small stock pot place chicken and cover completely with water. Begin to Simmer.
• Add salt and cayenne pepper.
• Simmer 45 min.
• Prepare the veggies.
• Remove chicken from pot. Careful its hot! Allow to cool.
• Do NOT discard the liquid - it is the base for the rest of the dish. 
• Add the veggies, parsley and garlic to the pot.
• Reduce to low heat and keep simmering, covered.
• (FYI - you just made amazing yummy chicken stock!)
• Once chicken is cool enough to handle - Discard skin, fat, bones.
• Dice chicken and return it to the pot.
• Raise to medium heat, covered.
• While this is simmering get going on your dumplings! ♥ (Recipe below)

"Mod Mom"
2 lbs. boneless, skinless, chicken thighs, cubed
1 1/2 boxes Chicken Stock
2 cups water
Frozen coined carrots
Frozen sweet corn
Mann's Broccoli Slaw
1 onion finely chopped
2 tsp. Sea Salt (adjust to taste)
1 Tbsp. minced garlic
1/4 cup dry parsley
1/4 tsp. cayenne pepper (This is hot stuff so adjust to taste)

• In large pot (large dutch oven size)- Place chicken and chicken stock, water, and salt. Cover. Simmer 20 min.
• Then add carrots, corn, broccoli slaw, onion,  and stir. Cover. Simmer 20 min.
• While this is simmering get going on your dumplings! ♥ (Recipe below)

Dumplings
2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour **
3 cups of broth removed from the simmered pot and strained (return solids to the pot), then reserved - careful its hot!
3 tsp. baking powder
1 tsp. salt

• Combine the dry items in a large bowl. Mix in reserved broth. Mix to wet but do not over handle! This dough should be wet and sticky.
• Check the pot to be sure that there is enough broth to cover all the dough balls as they are dropped in. If it looks to low add some water and give it a min to come to a boil again.
• Drop teaspoon size balls into the boiling pot. Do not stir the pot at all. Cover and allow to simmer for 5 minutes. Then turn off the pot and leave covered and resting for 15 min.

**I did try other things and this is what I liked best. One of the neat things about dumplings is that you can practice with different flower options with just boxed stock and a pot of boiling water. This recipe is what we found made the best texture and taste - especially when made with the home made stock! That really adds to the dumplings in the larger recipe!

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