Gluten Free Chicken and Dumplings Recipe
Gluten free chicken and dumplings is a savory blend of aromatic vegetables, chicken, a simple white sauce, and fluffy dumplings.
Servings: 6 servings
Ingredients
For the chicken
- 1 ½ pounds skinless boneless chicken breasts
- 1 teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
For the soup
- 3 tablespoons extra virgin olive oil
- 3 large carrots peeled and chopped
- 2 large stalks celery chopped
- 1 medium yellow onion peeled and chopped
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter (See Recipe Notes)
- ½ cup basic gum free gluten free flour blend (46 g superfine white rice flour + 16 g potato starch + 8 g tapioca starch/flour) (See Recipe Notes)
- 4 cups chicken stock at room temperature
- 1 ½ cups whole milk or half and half (See Recipe Notes)
- 1 tablespoon Herbs de Provence (or substitute 1 1/2 teaspoons dried rosemary + 3/4 teaspoon dried thyme + 1/2 teaspoon dried basil + 1/4 teaspoon dried parsley)
For the dumplings
- 1 ¾ cups all purpose gluten free flour blend (I used Better Batter; click thru for appropriate blends)
- ⅞ teaspoon xanthan gum (just measure 1 scant teaspoonful)
- ¼ cup cornstarch you can also just use more all purpose gluten free flour blend
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 eggs at room temperature, beaten
- ¾ cup milk at room temperature
Instructions
Prepare the chicken.
- Preheat your oven to 375°F.
- Line a large rimmed baking sheet with unbleached parchment paper, and place the chicken breasts on top.
- Sprinkle the salt and pepper on both sides of the meat, and drizzle with the olive oil.
- Place in the center of the preheated oven and bake until the chicken is cooked through and registers 165°F on an instant-read thermometer (25 to 35 minutes, depending upon the thickness of the meat).
- Once the chicken is cooked, remove it from the oven and cut it into 1/2-inch cubes. Set the chicken aside. The chicken can be made ahead of time and stored in a sealed container in the refrigerator for up to 2 days.
Make the soup.
- In a large, heavy-bottom stockpot, heat the olive oil over medium heat, then add the carrots, celery, onion, salt and pepper, and stir to combine.
- Cook, stirring occasionally, until the vegetables are all fork-tender (about 8 minutes). You can also reduce the heat to low, cover the pot, and cook for 10 minutes.
- Push the vegetables to the side of the saucepan, and place the butter in the center. Melt the butter over medium heat.
- Add the flour blend and whisk until well-combined. Continue to cook, whisking occasionally, until the mixture starts to simmer and smell fragrant (about 2 minutes). The mixture will first clump and then smooth out.
- Slowly add the chicken stock, and then the milk and the herbs, whisking constantly, until well-combined.
- Bring the mixture to a simmer, stirring occasionally, until it begins to thicken (about 8 minutes).
- Add the cooked chicken, and mix to combine. The soup portion is now complete.
Prepare the dumpling mixture.
- In a medium-size bowl, place the flour blend, xanthan gum, cornstarch, baking powder, and salt, and whisk to combine.
- Create a well in the center of the dry ingredients, add the eggs and milk, and mix to combine. The batter will be thick.
Cook the dumplings in the soup.
- Using a large spring-loaded ice cream scoop or two large spoons, scoop the dumpling batter into the hot soup in portions that are about 1/4-cup each.
- Stir gently after every few additions to prevent the dumplings from sticking to the bottom of the pot or each other.
- Cover the pot and cook, stirring occasionally to turn the dumplings, for 15 to 20 minutes or until they are cooked all the way through. They will be firm and a toothpick inserted in the center of any of the dumplings should come out clean.
- Serve hot.
Video
Notes
For the flour blend
You can also use Nicole's Best multipurpose gluten free flour blend for soup in place of the basic gum-free flour blend. Do not add any xanthan gum; just use 1/2 cup or 70 grams, as directed.
You can also use Nicole's Best for the dumplings in the same manner, gram for gram. Add 7/8 teaspoon, which is just 1/8 teaspoon less than 1 teaspoon, or 1 scant (underfull) teaspoonful.
Tips for other varieties
For the “Quick Chicken and Dumplings” method, in place of the butter, flour, stock and half and half, use 6 cups (48 fluid ounces) of chicken stock and 1 recipe (about 24 ounces) gluten free cream of chicken soup
For the “Slow Cooker Chicken and Dumplings” method, eliminate the butter as an ingredient. Add 1 1/2 cups (9 ounces) peeled and shredded russet potatoes to the vegetables. In place of the half and half, use 3 cups of milk and one 12-ounce can of evaporated milk.
