Gluten Free Chicken and Dumplings
These gluten free chicken and dumplings are a warm, satisfying meal featuring tender chicken pieces in a creamy broth, topped with fluffy gluten-free dumplings. Enjoy a healthy twist on a classic comfort food!
Ingredients
- 1 ½ pounds skinless boneless chicken breasts
- 1 teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon (14 g) extra virgin olive oil
- 3 tablespoons (42 g) extra virgin olive oil
- 3 large carrots, peeled and chopped
- 2 large stalks celery, chopped
- 1 medium yellow onion, peeled and chopped
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 6 tablespoons (84 g) unsalted butter
- ½ cup (70 g) basic gum-free gluten-free flour blend
- 4 cups (32 fluid ounces) chicken stock
- 1 ½ cups (12 fluid ounces) whole milk or half and half
- 1 tablespoon Herbs de Provence
- 1 ¾ cups (245 g) all purpose gluten-free flour blend
- ⅞ teaspoon xanthan gum
- ¼ cup (35 g) cornstarch
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 large eggs (room temperature, beaten)
- ¾ cup (6 fluid ounces) milk (room temperature)
Instructions
- Prepare the chicken: Preheat your oven to 375°F. Line a baking sheet with parchment paper. Season the chicken breasts with salt and pepper, drizzle with olive oil, and bake until the internal temperature hits 165°F (about 25-35 minutes). Cut into 1/2-inch cubes and set aside.
- Cook the soup base: Heat olive oil in a large stockpot over medium heat. Add carrots, celery, and onions, seasoning with salt and pepper. Cook until tender, about 8 minutes. Melt butter in the pot, add gluten-free flour, then whisk until smooth and fragrant. Slowly add chicken stock and milk, stirring to prevent lumps, and cook until the mixture begins to thicken (8 minutes).
- Mix the dumplings: Combine the gluten-free flour blend, xanthan gum, cornstarch, baking powder, and salt. Create a well in the center, then add beaten eggs and milk. Stir until the mixture forms a thick batter.
- Cook the dumplings: Scoop 1/4-cup portions of the batter into the simmering soup. Cover and cook for 15-20 minutes, gently stirring occasionally to prevent sticking. The dumplings are done when they feel firm, and a toothpick comes out clean.
- Serve hot: Ladle the soup, chicken, and dumplings into bowls. Garnish with fresh herbs if desired and enjoy!
Notes
For the fluffiest dumplings, don’t overmix the batter—stop as soon as the ingredients are combined. Store leftovers in an airtight container. Reheat gently on the stovetop or microwave for best results.