Gluten Free Chicken and Dumplings
A warm, hearty gluten-free version of a classic dish that combines rich chicken broth, tender vegetables, and fluffy dumplings, perfect for cozy family dinners.
Ingredients
For the Dumplings
- 2 cups gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk or dairy-free milk
- 2 tablespoons butter or olive oil
For the Soup
- 1 pound chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 1 teaspoon thyme
- To taste salt and pepper
Instructions
Preparation
- In a large pot, pour in the chicken broth and place it over medium heat. Allow it to warm up while you prepare your vegetables.
- Dice the carrots and celery, and chop the onion. Once the broth is hot, toss in the diced vegetables. Let everything simmer for about 10-15 minutes or until the veggies are tender.
- In a separate bowl, combine the gluten-free flour, baking powder, and salt. Make a well in the middle and add your buttermilk (or dairy-free milk) along with the melted butter (or olive oil). Stir everything together until it forms a thick, slightly sticky dough.
- Once your vegetables are tender, add the shredded chicken along with thyme, salt, and pepper to season the broth.
Cooking
- Take spoonfuls of the dumpling dough and gently drop them into the simmering broth, ensuring you don’t overcrowd the pot.
- Cover the pot and let it simmer without lifting the lid for about 15 minutes to cook the dumplings through.
- After 15 minutes, lift the lid and check if the dumplings are fluffy and a bit puffed.
Serving
- Gently stir the broth, adjust seasoning if needed, and ladle everything into bowls. Garnish with fresh herbs if desired.
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Notes
Use quality broth for best flavor. Be careful not to lift the lid while the dumplings are cooking to ensure they stay fluffy.