Is there a such thing as a pretty picture of chicken and dumplings?? I have yet to find one…
Who doesn’t love comfort food when it is frigid outside and there’s snow on the ground? For Hubby Dear, one of his childhood favorites was chicken & dumplings. However, once his mom was diagnosed as having celiac disease, the making of chicken & dumplings stopped. And he still talks about chicken & dumplings. A lot.
There are several varieties of gluten free chicken and dumpling recipes out there, and I’ve tried making the round dumplings gluten free before, but they tend to crumble and fall apart in the soup as they boil. For this recipe, I went a different route. Think chicken pot pie crust, but with added herbs and extra baking powder, cut into bite sized pieces, boiled in the thickening soup broth. This was the idea I had last week when I was making the chicken pot pie! The sweet thing about this recipe is that you can use pre-cooked, shredded chicken (like the kind that I have lots of when I roast two chickens, pull off the meat and use the bones to make a large pot of stock), and you can make the dumpling dough and do all of your chopping ahead of time so that once dinnertime rolls around, you can throw this together in about 30 minutes, and most of that is boiling time! It turned out super yummy and is a definite “make again!”
1 1/2 Cups Gluten Free Flour (I used Namaste Foods Gluten Free Perfect Flour Blend)
3/4 Cup Cold, Salted Butter
1 Tsp. Salt
1 Tsp. Dried Parsley
1/2 Tsp. Dried Thyme
2 Tsp. Aluminum Free Baking Powder
4-6 Tbsp. Cold Water
In a large bowl (or in your food processor), add the butter, flour, herbs, salt and baking powder. Use your finger to work the butter into the flour until it looks like cornmeal (or pulse your food processor until it reaches the same texture).
Add 4 Tbsp. of water and stir (or pulse in your food processor) until the dough begins to come together. You may need to add more water, but don’t get it too wet. It should just come together.
Press it into a disk, lay it on parchment paper or a smooth surface (parchment paper is easier… less sticking) and press out into a large circle leaving it about 1/2 inch thick.
** At this point you can wrap it in plastic wrap and stick it in the fridge if you are making your dumplings ahead of time**
Use a pizza cutter to cut your dough into 1 inch by 2 inch strips.
2 Tbsp. Butter
1 Medium Onion, Diced
3 Carrots, diced
3 Celery Ribs, diced
1 Tsp. Poultry Seasoning
1/2 Tsp. Thyme
Salt & Pepper, to taste
1/2 Cup Gluten Free Flour Blend
1 1/2 Lbs. Cooked, Shredded Chicken
3 Quarts Chicken Stock (Homemade is best)
In a large soup pot, melt your butter over medium high heat. Stir in your onion, carrots, celery, poultry seasonings, thyme, salt & pepper. Stir until the onions begin to soften, then add your gluten free flour blend and stir until you no longer see any white from the flour. Stir in your chicken and stock. Keep stirring until the stock is no longer lumpy.
Bring to a low boil and stir occasionally until your vegetables are tender.
Drop your dumplings in one by one. Cover and cook at a low boil for about 10 minutes, GENTLY stirring occasionally.
** If you want to make this even richer, stir in a couple tablespoons of heavy cream.