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Gluten-Free Chicken & Dumplings

Ingredients

  • 1 Large Onion
  • 3 Celery Stalks
  • 1 Bay Leaf
  • 2 Large Carrots
  • Garlic Powder or 4 Cloves Fresh Garlic
  • Freshly Ground Sea Salt
  • Freshly Ground Black Pepper
  • 4 tbsp Butter
  • 1/4 cup Gluten-free All Purpose flour I used Hodgson Mill brand
  • 7-8 cups Chicken Broth
  • 4-5 cups Shredded Cooked Chicken

For Dumplings:

  • 4 Tbsp Unsalted Butter melted
  • 1/2 tsp Salt skip or reduce if you used salted butter
  • 1/2 tsp Thyme
  • 1 tsp Xanthan Gum reduce to 1/4 tsp if your GF flour blend already had Xanthan Gum
  • 1 tsp Baking Powder
  • 1/2 cup Warm Milk I used plain unsweetened almond milk
  • 1 cup Gluten Free Flour Blend plus 1/2 cup for rolling - I used Hodgson Mill All Purpose Baking Flour

Instructions

  • Using sharp knife or food processor, mince large onion, celery stalks, carrots, and garlic (if using fresh) into small pieces.
  • Place 4 Tbsp of butter and minced vegetables in a large soup pot over medium-high heat. Sautee vegetables, stiring occasionally, for 2-3 minutes until butter is melted and onions are transluscent.
  • Sprinkle sauteed vegetable mixture with 1/4 c GF flour and stir to lightly coat all vegetables with the flour, just a few seconds.
  • Stir in 2 cups of chicken broth. Allow to simmer for 2-3 minutes, stiring occasionally.
  • Add bay leaf, garlic powder (if not using fresh), a sprinkle of cayenne, Italian seasoning, freshly ground salt and pepper.
  • Soup consistency should be very thick after simmering at medium-high heat. Add 5 more cups chicken broth, stiring to combine.
  • Add shredded chicken to the soup and raise heat to high, stiring occasionally, to rethicken. This should only take a few minutes, stiring as the soup reaches boiling temp. Add additional cup of chicken broth if soup is thicker than you prefer.
  • Reduce heat to medium, allowing soup to simmer while you prepare the strip dumplings.

Dumplings:

  • In medium bowl, whisk together GF flour, baking powder, xanthan gum (if needed), thyme, and salt.
  • Add warm milk and melted butter, stiring a few times with spoon until soft dough develops.
  • Dust work surface with half of the remaining GF flour (1/4 c), turn dough out onto floured surface, and dust the dough with a little GF flour.
  • Using a lightly floured rolling pin, gently roll dough into a 1/4"-1/2" thick rectangle shape. Using a spatula if needed, fold the ends of the rectangle inward to make a smaller rectangle (making an envelope fold, with 3 layers of dough stacked on top of each other). Roll folded rectangle of dough into a 1/4" thin disc.
  • Using a sharp knife or pizza cutter, cut dough into 1/2"x2" strip dumplings. Adding 1/3 of dumplings at a time, carefully add dumplings to the soup. Allow dumplings to simmer at medium-high heat and covered with a lid for 5 minutes after each addition. This process will steam the dumplings.
  • Simmer for 5 more minutes and remove bay leaf before serving.
  • Serves: 6 Adults