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Shop Jovial Gluten Free & Einkorn Products

Einkorn Chicken and Dumplings

jovial foods einkorn chicken and dumplings

We had a culinary getaway guest named Lance, and he was determined to make the best Einkorn Chicken and Dumplings I had ever tasted, not knowing that I had never tasted dumplings before. Years later, I understand why he loved this soup so much, especially when the dumplings are made with einkorn flour. 

Recipe Notes:

  • Dust the dumplings with flour before adding to the stock. It will not only help to hold them together, but the flour that escapes into the soup will make it deliciously thick and creamy.
  • After rolling the dumplings, let them sit out for 5 minutes before dropping them in the soup.
  • I like to add a few tablespoons of Parmigiano Reggiano to the dumplings, but don’t necessarily go running out to buy it. The basic recipe is here: einkorn flour, baking powder, salt, butter, and milk.
  • The broth should be just simmering when you drop the dumplings in. A rolling boil will cause them to crack.
  • If you find your dumplings are chewy, you added too much flour. Use a baking scale to be precise, and cut back a tablespoon or two if you want very soft dumplings.
  • Adding chicken to the soup will make it a one pot meal, but when I serve this soup as a starter, I do not add meat.
  • The stock makes the soup, so go homemade. Turkey broth works great, too.

 

Einkorn Chicken and Dumplings

Serves 4, makes 24 small dumplings

Ingredients

For the Soup

  • 2 tablespoons unsalted butter
  • 1 small onion, minced
  • 2 carrots, diced
  • 1 celery stalk, diced 
  • teaspoon salt
  • 5 cups chicken stock
  • ½ cup spinach, chopped
  • 1 bay leaf
  • 1 small sprig fresh thyme
  • 6 ounces boneless chicken thigh, cut into small dice, or 1 ½ cups cooked chicken (optional)

For the Dumplings

  • 1 cup (120 g) jovial Organic All Purpose Einkorn Flour, plus more for dusting
  • 2 tablespoons grated Parmigiano Reggiano cheese (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut in ¼-inch cubes
  • ⅓ cup cold milk
  • 1 tablespoon minced parsley

Instructions

  1. In a large saucepan, melt butter over medium heat. Add onion, carrots, celery, and salt and cook for 4 minutes. 
  2. Add broth and bring to a boil, then reduce the heat to medium-low. Add spinach, bay leaf, thyme and chicken. Simmer for 15 minutes, covered. 
  3. In a medium bowl, mix together the flour, Parmigiano (if using), baking powder and salt. Cut in butter. Stir in milk and parsley, then gently knead the mixture into a ball of soft dough. 
  4. Dust a 10-inch piece of parchment paper with 1 tablespoon of flour. Add 2 tablespoons of flour to a small plate. Roll 2 teaspoons of dumpling dough into a tight ball, then roll the ball in flour and place on the parchment.
  5. Lift up each dumpling and arrange them in the soup so that they are not touching. Do stir or mix them. Cook for 15 minutes on very low heat, covered. Serve immediately or let cool in the pot. The soup can sit out at room temperature in the plan for a few hours, reheat at mealtime.

einkorn dumplings made with jovial organic einkorn flour

Einkorn chicken and dumplings in homemade broth

5 Responses to Einkorn Chicken and Dumplings

    • jovial says:

      SWe don’t have any adjustments to make this GF. You would have to add an egg and that would be an entirely new recipe altogether.

  1. islandlady911 says:

    This is something I have been craving for quite awhile! I am so happy I found this recipe using einkorn. I’m so new to this einkorn baking and cooking, but everything I have made, we have loved.

  2. Kelli says:

    What is the best way to reheat this? I made it last night for our lunch today. Have since read that dumplings may fall apart if reheated or cooked too long. I probably should have waiting to put the dumplings in but we will have limited time for lunch and wanted to have a “heat and eat” time of meal. Thanks.

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