Gluten-Free Southern Style Chicken and Dumplings

In a 6-quart Dutch oven, saute onions in a drizzle of oil until soft. Add chicken broth, chicken, remaining vegetables and salt and pepper and bring to a rolling boil.

While soup mixture comes to a boil, whisk milk and cornstarch in a small bowl. Add to the chicken soup, stirring well. Continue to boil for 5 minutes, or until it starts to thicken,

In a small bowl, mix dry dumpling ingredients together with a fork. Add milk, melted better, and egg. Stir until it just comes together. You’ll have a wet, ragged dough.

Drop dough by rounded tablespoonfuls into the boiling soup mixture. Cover, reduce heat, and let simmer for 15 minutes. Do not lift the lid before 15 minutes is up.

Remove from heat and serve. Enjoy!