Chicken & gluten free dumplings

Dumplings Chinese cuisine

A friend's mom taught me how to make this one freezing winter afternoon many moons ago. On that day, I thought "deglazing" was called "getting all the goodies up" and it stayed that way for some time. Since then I have made it every year when the weather turns cold and everybody starts talking about root vegetables. This soup is so incredibly full of soul. I especially love the light spice of the broth, the tender snap of carrot and celery, the succulent dark chicken meat melting off the bone, and, of course, those delicious floaty balls of dough. <br /> <br />This is an authentic, hearty winter stew that keeps very well and nourishes a large family on a budget. In fact, if you save all your veggie scraps and make your own stock, it's $0.38 per serving. No joke. If you're using regular flour instead of a gluten free blend, it's probably a penny or two less.