Gluten-Free Chicken & Dumplings
Author: 
 
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
  • ½ t. PepperThe Dumplings
  • 1.5 C. Namaste GF Flour Blend
  • 2 t. Baking Soda
  • 1 t. Sea Salt
  • 1 t. Thyme
  • 12 T. Butter (or shortening)
  • 6 T. Cold WaterAlternate Drop Dumplings
  • 2 C. Namaste GF Flour Blend
  • 2 eggs, beaten
  • 1 cup Chicken Broth (I dip this out of the stew pot and let it cool, first)
  • 2 t. Baking Powder
  • 1 t. Thyme (fresh is best!)
  • ½ t. Salt
Instructions
  1. 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.
  2. Carefully, remove the chicken from the pot and let it cool for a few minutes.
  3. Remove the bay leaves from the pot and discard. Skim off any foam in the pot.
  4. You want to keep the chicken stock simmering on low while the chicken is cooling.
  5. Once the chicken is cooled, remove the skin and debone the chicken. Return the chicken to the simmering pot.
  6. 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
  7. Using a bowl or food processor, blend the dry ingredients together. You can do this with your fingers or by pulsing the food processor.
  8. Cut up the butter into 1 T. cubes and add in one or two at a time.
  9. Once blended this should have the texture of cornmeal.
  10. Slowly add in cold water. You may use a little less that the 6 T. of water. It shouldn't be sticky.
  11. Once it forms a ball, turn out onto a piece of parchment paper.
  12. Add another piece of parchment paper to the top and roll out until it is ¼" -1/2" thick. I prefer my dumplings a little thicker.
  13. Using a knife or pizza cutter, cut into 2" squares.
  14. Make sure your soup is set at a low boil. Drop in the dumplings one at a time.
  15. Cover and simmer for 10-15 minutes. Don't peek or your dumplings will not rise.
  16. Serve and savor!Alternate Dumplings
  17. Blend all ingredients together and drop large spoonful of dumplings one at a time into soup pot set at a low boil. Cover and simmer 20 minutes. Don't peek!
Recipe by The Seasoned Homemaker at https://www.seasonedhomemaker.com/gluten-free-chicken-dumplings/