Grandmas Chicken and Dumplings

It was snowing and below freezing yesterday and I have literally been craving my sweet Grandma Ada Lois’s homemade chicken and dumplings. I have an entire box of her handwritten recipes along with a cookbook her sons made one year while she was still alive for her family but out of hundreds of recipes her chicken and dumpling recipe was no where to be found. WAHHHH! I have attempted it before but it never turned out like hers. BUT THIS RECIPE is sooooo close. It’s not EXACTLY, but it is so close it really satisfied that craving and when my husband pretty much drank his bowl and had seconds I knew this one was a winner. I am still going to tweak it and i’ll edit and update this post as I do, to perfect it to be EXACTLY like hers; but in the meantime this one will do.

Grandmas Chicken and Dumplings

Ingredients
8 cups of Homemade Chicken Stock (store bought would work too but I promise you it won’t be as good!)
2 cups cooked shredded chicken
2 tbs of grass fed butter
1/2 cup of organic heavy cream or coconut cream
1/2 cup filtered water
Salt and Pepper to taste
To make dumplings:
1 cup einkorn flour
4 tbs butter
1/4 cup almond milk with dash of ACV to make buttermilk
Directions
Add your broth to a stock pan and bring to a boil.
Make your dumplings using the last 3 ingredients listed and combine into a sticky dough.
Use extra flour to cover your hands as you pinch off little pieces about 1-2 inch big at a time and drop into boiling broth, being sure to drop them into separate places in the pan as not to let them stick.
Every few dumplings you put in, give the broth a stir so they don’t stick together. Allow them to boil and cook for 3-5 minutes and then add your shredded chicken, 2 tbs of butter, and the 1/2 cup cream and 1/2 cup water.
Give it a gentle stir and allow to simmer for another 5 minutes or until the dumplings are soft but not doughy inside.
It should thicken up slightly as the dumplings cook since they are flour based and some of the flour thickens the stew.
Season with salt and pepper to taste and thats it!
We served with roasted carrots and pickles on the side but you could do a giant salad too! It’s very easy once you have your broth made!
Enjoy!

This stew is a great dish for those cold months! I have talked about eating seasonly and WARMING foods in the cool months so your body stays in a good balance and this stew fits the bill! Plus, anything that brings comfort and reminds you of those sweet, good ole’ memories from years past is HEALING to your body.