Gluten Free Chicken and Dumplings
This comforting Gluten Free Chicken and Dumplings recipe combines tender dumplings and a rich broth for a warm, hearty meal perfect for chilly autumn evenings.
Ingredients
For the soup
- 4 cups low-sodium chicken stock
- 2 cups cooked, shredded chicken
- 1 large onion, diced
- 3 large carrots, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 leaf bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil or butter
For the dumplings (gluten-free)
- 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp cold unsalted butter, cubed
- 3/4 cup milk (or dairy-free alternative)
- 1 large egg
Instructions
Preparation
- In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until softened, about 5–7 minutes.
- Stir in garlic and thyme, and cook one minute more.
- Pour in chicken stock, add the bay leaf, and bring to a gentle simmer. Season with salt and pepper.
Add the chicken
- Stir in the shredded chicken and let the pot simmer while you make the dumpling dough.
Make the dumpling dough
- In a bowl, whisk together gluten-free flour, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Mix in the egg and milk just until combined; don’t overwork the dough.
Top and finish
- Using a spoon, drop tablespoon-sized portions of dough onto the simmering soup surface, covering as much area as possible without overcrowding.
- Cover the pot and simmer gently for 12–15 minutes. Do not lift the lid during cooking — the steam is what makes the dumplings tender.
- Remove the bay leaf, taste, and adjust seasoning. Serve hot.
Notes
Use a gluten-free flour blend that contains xanthan gum for the best texture; if yours is gum-free, add 1/4 tsp xanthan gum. Keep the butter cold when cutting into the flour — this helps create tender dumplings. Don’t lift the lid while the dumplings cook; the trapped steam is essential. For extra flavor, simmer bones or a carcass with the stock before making the soup.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 34gProtein: 25gFat: 15gSaturated Fat: 6gSodium: 700mgFiber: 3gSugar: 4g
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