A cozy, hearty comfort food made gluten-free. This chicken and dumplings recipe is packed with tender meat, flavorful vegetables, and fluffy dumplings for the ultimate satisfying meal.
Ingredients
- 1.5 lb chicken pieces or a whole chicken cut into pieces
- 2–3 bay leaves
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 big carrots, peeled and sliced
- 4 ribs celery, chopped
- 1 tsp salt (or more to taste)
- 1/2 tsp ground black pepper (or more to taste)
- 1/4 cup all-purpose gluten-free flour
- 6 cups chicken broth
- 1/4 cup heavy cream
- 1 cup frozen peas (optional)
- 2 cups all-purpose gluten-free flour (for dumplings)
- 1/2 tsp xanthan gum (omit if flour blend already contains it)
- 2 tsp baking powder
- 1 tsp salt (for dumplings)
- 2 large eggs, beaten
- 1 cup chicken broth or milk
- Freshly chopped parsley for garnish
- Ground black pepper to taste
Instructions
- In a large pot, add the chicken pieces and bay leaves, then cover with water (about 4–6 cups). Bring to a boil and cook for 30–45 minutes until the chicken is cooked through. Once done, remove the chicken, discard the skin and bones if desired, and set aside.
- In a heavy-bottom saucepan, heat the olive oil over medium-high heat. Add onions, carrots, celery, salt, and pepper. Stir and cook for about 8–10 minutes until the vegetables are fork-tender.
- Reduce the heat to medium-low. Sprinkle 1/4 cup flour over the cooked vegetables and stir often for about 2 minutes.
- Add the cooked chicken, chicken broth, cream, and frozen peas (if using) to the saucepan. Stir everything together, cover the pot, and let it simmer for 5–10 minutes.
- In a bowl, mix the 2 cups gluten-free flour, baking powder, salt, and xanthan gum. Then, add the beaten eggs and chicken broth. Mix well until you form a thick, sticky dough.
- Drop spoonfuls of the dumpling mixture into the pot of soup without stirring. Cover and simmer over medium heat for about 15 minutes.
- Taste the soup and adjust salt and pepper as needed. Garnish with freshly chopped parsley and serve hot.
Notes
• Use fresh thyme or rosemary for extra flavor.
• Dumpling dough should be thick but sticky.
• Homemade chicken broth gives the best taste.
• Dumplings may absorb broth during storage — add more when reheating.
• Dumpling dough should be thick but sticky.
• Homemade chicken broth gives the best taste.
• Dumplings may absorb broth during storage — add more when reheating.