Gluten Free Chicken and Dumplings, its wonderful comfort food and makes an easy weeknight supper!
Gluten Free Chicken and Dumplings
I love it when I find a really delicious meal like this that’s cooked from scratch and tastes so good you’d think I’d been working in the kitchen all day!
In reality it’s really simple to make and took a little more than an hour to prepare
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 🙂
Because my gluten free Chicken and Dumplings recipe was such a hit with my boys I’ve made it several times over the last couple of weeks and I know it will be on my dinner menu again soon.
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!
It’s perfect comfort food because it’s fresh, cooked from scratch, but it’s not complicated or too time consuming.
The gluten free dumplings provide the lovely ‘comfort’ part of the soup, but that doesn’t mean it’s the kind of dish that leaves you feeling totally stuffed full and uncomfortable afterwards.
As it’s such a light and fresh meal (even with the dumplings) I’ve eaten the leftovers for lunch, it really is a great option any time of the day.
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MORE OF MY FAVORITE GLUTEN FREE RECIPES!
- Pineapple Salsa
- Oven Baked Italian Meatballs (Paleo, Whole30)
- Easy Shepherd’s Pie (Paleo and Whole30 Option)
- Chicken Piccata (Paleo, Whole30)
- Gluten Free Honey Sesame Chicken (Paleo)
- PF Chang’s Mongolian Beef Copycat
- Company Pot Roast
- Beef and Butternut Squash Stew (paleo whole30)
- Beef Bourguignon (paleo whole30)
- 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.