This simple recipe for gluten free chicken and dumplings is so easy, with make-ahead biscuits and make-ahead cream of chicken soup. It’s also amazing with leftover holiday ham. Make it tonight!
You already know that, if you ask me, whatever the (dinner) question, gluten free biscuits are the answer (preferably the Extra Flaky Buttermilk Biscuits from page 227 of GFOAS Bakes Bread, but the Gluten Free Biscuits from the blog are mighty fine, too). So I always ALWAYS have at least one batch of shaped round biscuits in my freezer. Just make a batch, freeze them in a single layer on a baking sheet until solid, then pile them into a zip-top bag until you're ready to use them. If you're baking them as-is, there's no need to defrost them at all. If you're planning to shape them in some other way before baking (or cooking), just let them defrost in the refrigerator (it doesn't take very long at all—a couple hours at most). You already knew that. But maybe you didn't know this: put together those amazing biscuits with some chicken stock and our homemade cream of chicken soup (long live D.I.Y. Fridays!) along with some cooked cubed chicken, maybe a couple vegetables, and you have a near-instant, super-easy gluten free chicken and dumplings.
The only ingredients you really actually need for this recipe are 4: the condensed soup, biscuits, cubed chicken and chicken stock. The carrots, celery thyme, bay leaf, thyme and parsley? Strictly optional. Oh and I have also taken to cooking skinless boneless chicken breasts with simple salt, pepper and olive oil under the broiler (see full instructions below), then cubing the chicken and freezing it in freezer bags for some of the quickest meals ever. Like this one! Of course, you already know that the condensed soup can be made at least a week ahead of time. And since it already has mountains of flavor, a thick and rich chicken and dumpling soup is a no-brainer.
The flaky biscuits make some of the simplest, most delicious dumplings you've ever tasted—and we slice them small enough that they cook very quickly (about 3 minutes in the boiling soup) but not so small that they fall apart. 8 wedges per round biscuit is the perfect size. Now that's a weeknight meal everyone can get behind!