Gluten Free Chicken and Dumplings
A comforting gluten-free version of the classic chicken and dumplings, featuring tender chicken, flavorful broth, and fluffy dumplings that everyone can enjoy.
Ingredients
For the dumplings
- 2 cups gluten-free flour A blend that mimics the texture of regular flour.
- 1 teaspoon baking powder
- 1/2 teaspoon salt Adjust to taste.
- 1 cup buttermilk or dairy-free milk For a dairy-free option, use dairy-free milk.
- 2 tablespoons butter or olive oil Use olive oil for a dairy-free option.
For the soup
- 1 pound chicken breast, cooked and shredded Use leftover rotisserie chicken for convenience.
- 4 cups chicken broth Quality of broth affects flavor.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion chopped
- 1 teaspoon thyme Can substitute with other herbs.
Instructions
Preparation
- Heat the chicken broth in a large pot over medium heat.
- Add the diced carrots, celery, and chopped onion to the broth and simmer for 10-15 minutes until tender.
- In a mixing bowl, combine gluten-free flour, baking powder, and salt.
- Incorporate the buttermilk (or dairy-free milk) and melted butter (or olive oil) into the dry ingredients until mixed.
- Stir until you achieve a thick yet slightly sticky dough.
Cooking
- Once the vegetables are tender, stir in the shredded chicken and season with thyme, salt, and pepper.
- Drop dollops of dumpling dough into the simmering broth. Avoid overcrowding.
- Cover the pot with a lid and let the dumplings simmer for about 15 minutes without lifting the lid.
- Check for doneness by cutting one dumpling in half; it should be fluffy and fully cooked.
- Give the broth a final stir and serve.
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Notes
For best flavor, use fresh ingredients. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. If reheating, add a splash of water or broth as the dumplings may absorb some liquid.