Gluten-Free Chicken and Dumpings

Gluten-Free Chicken and Dumpings

This hearty, aromatic and flavorful gluten-free chicken and dumplings is the perfect comfort food. Everyone in the family will ask for seconds, even those fussy eaters.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

FOR THE SOUP
  • 1.5 lb chicken pieces of choice, or a whole chicken cut into pieces
  • 2-3 bay leaves
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 big carrots peeled and sliced
  • 4 ribs celery chopped
  • 1 tsp salt to taste
  • 1/2 tsp ground black pepper to taste
  • 1/4 cup all-purpose gluten-free flour
  • 6 cup chicken broth
  • 1/4 cup heavy cream
  • 1 cup frozen peas optional
GLUTEN-FREE DUMPLINGS
  • 2 cups all-purpose gluten-free flour
  • 1/2 tsp xanthan gum omit if your flour blend already contains gum
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 large eggs beaten
  • 1 cup chicken broth, or milk

Method
 

To make the chicken
  1. Add the chicken pieces in a large pot over medium-high heat alongside the bay leaves and add enough water to cover the chicken, around 4-6 cups. Bring to a boil and cook for 30-45 minutes or until the chicken is cooked through. Remove the chicken pieces and discard the skin and the bones if you wish. Set aside the chicken.
  2. While the chicken is cooking prepare the soup; in a large, heavy-bottom saucepan heat the olive oil over medium-high heat. Then add the chopped onions, carrots, celery, salt and pepper and stir to combine.
  3. Cook for 8-10 minutes or until the veggies are fork tender.
  4. Reduce the heat to medium-low and sprinkle the flour over the vegetables and cook for 2 minutes stirring frequently.
  5. Add the chicken, chicken broth, cream and frozen peas and stir. Cover the pot and let it simmer while you are preparing the dumplings, for 5-10 minutes.
To make the gluten-free dumplings
  1. Add the flour, baking powder, salt and xanthan gum (if using) in a large bowl. Mix to combine then add the beaten egg and chicken broth. Mix until well combined.
  2. The dumplings should be sticky and thick. Drop spoonful’s (you can use a cookie scoop) of the mixture into the pot of soup and don’t stir the soup. Cover and simmer over medium heat for 15 minutes.
  3. Taste the soup and season with additional salt and pepper if needed. Garnish with some fresh chopped parsley and serve hot.

Notes

https://www.glutenfreepalate.com/gluten-free-chicken-and-dumplings