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 & 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. 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
- 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.
- 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 - Using a bowl or food processor, blend the dry ingredients together. You can do this with your fingers or by pulsing the food processor.
- Cut up the butter into 1 T. cubes and add in one or two at a time.
- Once blended this should have the texture of cornmeal.
- Slowly add in cold water. You may use a little less that the 6 T. of water. It shouldn't be sticky.
- Once it forms a ball, turn out onto a piece of parchment paper.
- Add another piece of parchment paper to the top and roll out until it is 1/4" -1/2" thick. I prefer my dumplings a little thicker.
- Using a knife or pizza cutter, cut into 2" squares.
- Make sure your soup is set at a low boil. Drop in the dumplings one at a time.
- Cover and simmer for 10-15 minutes. Don't peek or your dumplings will not rise.
- Serve and savor!
Alternate Dumplings - 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!
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.
Pin for later…
Gluten has never been a problem for me but now I’m hungry for chicken and dumplings. I will try your recipe for dumplings using regular flour. However I have never rolled the dough to make dumplings; I’ve always done a drop batter. This is the second reference to rolled dumplings I’ve seen so I have to try them.
Sounds yummy….however why in the world didn’t you finish that soup off in that wonderful instant pot….after your first article on broccoli soup …My husband surprise me with an instant pot pressure cooker..it hasn’t left my counter top since the day it arrived….everyday I use it not only cooking my old favorites but being adventurous in new recipes I get from their web site and videos…I thank you for introducing me to that instant pot…I had a regular stove top pressure cooker and used it occasionally however this appliance if worry free…I love it!!!!!…..also look eagerly for your post….I’m so thankful for you and you great work….keep those emails coming…
Excellent question about the Instant Pot! Honestly, I wasn’t sure how the dumplings would turn out in the pressure cooker and I didn’t want to mess them up by over pressure cooking, etc. I thought I might do a trial in just water – to see how the do. That way I wouldn’t waste a $15 organic chicken if it is a bust.
I was thinking after the vegetables were done…release pressure….finish with salute with the dumplings? …I wouldn’t have wanted to ruin a $15 organic chicken either…..you played it safe….better safe than sorry…smart lady!!
Dear Leslie,
This recipe looks delicious…and just perfect for our snowy Maine evenings! Thanks so much for sharing! I also want to thank you for hosting the baby basket giveaway…I just opened the email that said I was a winner of one of the patterns! I am soooo excited…can’t wait to make one out of my vintage pink fabric. I sent you my address so that you could forward it. Again, thank you so much!
Sweet blessings,
Laura
You are a total lifesaver. Having been just diagnosed with an intestinal condition, I’m looking more at GF options. I was beginning to feel a little lost, missing my favorite foods. I’m feeling a little less hopeless with the idea that if I just want to invest the time (which I do) I can still eat without it feeling like I’m restricting myself or my family to a life of rice and broth. Thank you!
the recipe doesn’t tell you what to do with the butter for the dumplings. sorry that’s cdo. ocd alphabeticly the way it should be. the recipe tastes awsome
Thanks for catching that. I’ve corrected it on the recipe. That step got accidentally deleted when I made an update.
Leslie, should the butter be cold or softened?
Cold is best.