One of the hardest parts of going gluten free is missing your favorite comfort food. Thankfully with a bit of trial and error you can create a delicious gluten free version of just about anything. Here is our take on a classic southern favorite, Chicken and Dumplings. We hope you will give it a try and let us know what you think! You can always get in touch if you have any questions by emailing us at ezglutentestkitchen@elisa-tek.com.
Gluten Free Chicken and Dumplings
For Dumplings:
¾ cup milk (can sub almond milk)
2 cups gluten free 1:1 flour (We used King Arthur brand)
2 eggs
1 teaspoon apple cider vinegar
3.5tablespoon gluten free baking powder
¾ teaspoon salt
½ cup melted butter
The Base:
¼ cup gluten free 1:1 flour (we used King Arthur Brand)
2 boneless, skinless chicken breasts (can sub thighs or whole chicken)
1 cup Carrots, diced
1 small Onion, diced
3 stalks Celery, diced
1 cup frozen peas
1 teaspoon Ground Thyme
1 teaspoon Ground sage
1.5 teaspoon Salt
Pepper, to taste
4.5 cups Chicken broth (homemade or store-bought is fine)
2 tablespoons Butter
1 cup half and half, added at the end
Instructions
Heat the olive in a large stock pot over medium-high heat. Sprinkle both sides of the chicken breasts with salt and pepper. Sear the chicken for 3 minutes on each side. Remove and let it rest.
To the same pot, add the butter and let it melt. Add the onion, carrots, and celery. Sauté for 4-5 minutes until fragrant and beginning to soften.
Add in the seasonings and flour and stir for 30 seconds. Slowly pour in the chicken broth while whisking for another 1-2 minutes, then bring to a boil.
Add the chicken breasts back into the pot. Reduce heat to medium and cook for 7-8 minutes.
Make the dumpling dough while the chicken cooks. Combine all the dumpling ingredients in a bowl and mix until the dough is formed. If it seems runny at all, add 1/4 cup GF flour.
Remove the chicken and shred it using 2 forks. Add it back to the pot along with the frozen peas.
Pour in the half & half and stir. Bring to a boil, then reduce heat to medium-low.
Use a 1-inch cookie scoop to scoop out about 15 dumplings from the dough. Place them directly on top of the soup in the pot in an even layer. Spoon some soup over each one.
Cover and cook over medium heat for 15 minutes until the dumplings are cooked through. You’ll want to give them an occasional stir so they don’t stick to the bottom of your pot.