Gluten Free Chicken and Dumplings, its wonderful comfort food and makes an easy weeknight supper!
Gluten Free Chicken and Dumplings
The holy grail of fresh easy weeknight dinners are the ones that taste like you’ve been working in the kitchen all day, but they take less than an hour to prepare and then your family thinks you’re awesome!
But the real bonus for me is when my children appear in the kitchen with empty bowls looking for more, that’s success in my book.
If you can peel and chop a few vegetables, boil water then you can make this soup, you probably have most of the ingredients in your fridge already!
Using a Whole Chicken
You’ll notice that I use a whole chicken to make this recipe and the reason for this is mostly related to cost, buying a whole chicken is much cheaper per lb than buying it already cut into pieces.
Cooking a whole chicken like this not only gives you a tasty broth base for this soup (or is it a stew?!) it also cooks the chicken you’ll need to add in later and you can simply peel it off the bone.
Making gluten free dumplings
So I’ve tinkered around with a couple of recipes trying to make dumplings that were soft and tasty and this one works well. I did try to make them egg free (without an egg substitute) and that made a much heavier dumpling, my kids ate it anyway but it was not great.
I also wanted to make a dumpling that was dairy free and this one has no milk of any kind in it.
You could try it with a flax egg but I’ve never tried it that way so please let me know if that works for you.
The dumplings are simple to make, just add the dry ingredients to a bowl and stir well so that they are all combined. Then you make a little ‘well’ in the middle of the bowl and add the eggs and chicken stock and you’re good to go!
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MORE OF MY FAVORITE GLUTEN FREE RECIPES!
- Oven Baked Italian Meatballs
- Easy Shepherd’s Pie
- Chicken Piccata
- Gluten Free Honey Sesame Chicken
- PF Chang’s Mongolian Beef Copycat
- Beef and Butternut Squash Stew
- Beef Bourguignon
- 1 whole chicken
- 1 onion, finely chopped
- 2 tbsp oil
- 2 bay leaves
- 5 carrots, peeled and sliced
- 3 ribs celery, sliced
- fresh parsley
- 300g or 2 cups cup All Purpose Gluten Free Flour
- ¼ tsp Xanthan gum (omit if your flour has gum added)
- 2 eggs, beaten
- 1 cup (250mls) gluten free chicken broth
- 2 tsp baking powder
- 1 tbsp parsley, finely chopped
- ½ tsp salt
- Put the whole chicken in a large pan and cover with water, add the bay leaves and about six to eight cups of water.
- Bring to the boil and then simmer with the lid on for about an hour, you can skim of the foam and scum from the top of the water as you need to.
- While the soup is simmering prepare the onion, carrots and celery.
- After the chicken has been cooking for about 50 minutes heat the oil in a second pan (large enough to accommodate the soup) and gently saute the onion, carrots and celery for about five minutes.
- Add the broth from the chicken to the pan with the vegetables and set the pan to simmer.
- When the chicken has cooled enough to handle, peel the skin off and tear the meat off the bones and add it to the soup, then season with salt and pepper.
- To make the dumplings add the dry ingredients to a bowl, then add in the beaten eggs, parsley and chicken broth and mix well.
- The dumpling mixture will be thick and sticky, drop even sized spoonfuls of it into the soup.
- Cover the soup and simmer for 20 minutes.
- Taste the soup and season as necessary.
- Garnish with chopped parsley and serve.