Gluten-Free Chicken & Dumplings
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This past week we had what I am referring to as No-Snow-pocolypse. Translated: We were promised snow and ice. Weather forecasts aren’t perfect and we had a cold sunny day. Since this was likely our last week of soup-worthy weather I decided to whip up Chicken & Dumplings ~ sort of, as a farewell to winter. {or what passes for winter in Texas}
Gluten-Free Chicken & Dumplings
So a few words about Chicken & Dumplings. You can’t get more comfort food that a warm bowl of Chicken & Dumplings. Alas, this meal is one of those recipes that has been challenging to convert to gluten-free. There really has never been a good gluten-free flour for making dumplings ~ until now!
I’ve recently discovered this wonderful flour called Namaste Gluten-Free Perfect Flour Blend which makes close-to-the-real-thing dumplings {and a few other things that I will share later}. As far as gluten-free flour blends go, this is one of the best I’ve seen. It is non-gmo, corn-free, and casein-free. I get my flour at Costco for a very reasonable price.
Most of the time when I am making this recipe I simmer a chicken in a pot of water with my vegetables. Once cooked, I remove the chicken, debone it, and add it back in with the dumplings, Voila! Dinner.
However, on No-Snow-pocolypse day I wasn’t going anywhere and I didn’t have a whole chicken in the freezer. I did, however, have a deboned chicken carcass that I could turn into chicken broth. I also had some boneless skinless chicken breasts and thighs.
Remember when I made Broccoli Cheese Soup in my super-awesome-I-can’t-cook-without-it Instant Pot. Because I had a chicken carcass (leftover from a previously roasted chicken) I was able to make chicken stock in my Instant Pot and use this as a base for my Chicken & Dumplings.
I took my chicken carcass, 7 cups of water, and pressure cooked myself an amazing chicken broth for the Chicken & Dumplings. I strained my chicken bones and added the broth to a dutch oven on my stove top. Then, I added my boneless chicken and veggies and let them cook for a bit. Of course, all of this would’ve been much easier if I had had a whole chicken in the freezer. Nevertheless, my Instant Pot saved dinner once again.
So, I’m going to have you make the recipe using a whole chicken, like I would normally do. I just wanted you to know that you can make this recipe with chicken stock and boneless chicken if that’s all you have on hand.
Gluten-Free Chicken and Dumplings
Gluten-Free Chicken and Dumplings
Ingredients
- 1 Whole Chicken
- 1 Onion (chopped)
- 3 Carrots (chopped)
- 2 Celery Stalks (chopped)
- 1-2 Bay Leaves (fresh is best!)
- 1 t. Thyme (fresh is best!)
- 1-2 t. Sea Salt
- 1/2 t. Pepper
- The Dumplings
- 2.5 C. Namaste GF Flour Blend
- 1.5 t. Sea Salt
- 1/4 t. xanthum gum
- 2 t. Baking Powder
- 2 eggs, beaten
- 1 cup Chicken Broth (I dip this out of the stew pot and let it cool, first)
Instructions
- Add the chicken to a large stock pot and cover with filtered water. Add in the onion, carrots, celery, bay leaves, and thyme. Once it begins to boil, turn down the burner and let it simmer for about an hour. You will know that the chicken is cooked when it breaks apart easily.
- Carefully, remove the chicken from the pot and let it cool for a few minutes.
- Remove the bay leaves from the pot and discard. Skim off any foam in the pot.
- You want to keep the chicken stock simmering on low while the chicken is cooling.
- Once the chicken is cooled, remove the skin and debone the chicken. Return the chicken to the simmering pot.
- Add in 1 t. of salt to soup and keep the soup simmering while you make the dumplings. Once the dumplings are ready to add to the pot, bring the soup to a low boil.
Making the Dumplings:
- Add dry ingredients to a bowl and blend together. (don't forget to add the remaining 1/2 t. of salt)
- Make a small well in the dry ingredients and add in eggs and cooled chicken broth.
- Blend together. The dough will be sticky and thick.
- Make sure your soup is set at a low boil. Drop large spoonfuls of dumplings, one at a time, into soup pot and set at a low boil.
- Cover and simmer for 15-20 minutes. Don't peek or your dumplings will not rise.
- Serve and savor!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 573Total Fat: 30gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 159mgSodium: 1837mgCarbohydrates: 47gFiber: 2gSugar: 2gProtein: 29g
Other Options
If the dumplings seem like too much of a challenge or you can’t find the Namaste flour, switch out the dumplings for something like these Gluten-free Vegetable Pasta Spirals.
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