November 26, 2023
Gluten Free Chicken and Dumplings
Prep time:
15
Cook time:
20 min
Total time:
45 min
Gluten Free Chicken and Dumplings
Experience the warmth and comfort of our Gluten Free Chicken and Dumplings recipe, skillfully crafted with the exceptional Hand + Heart Gluten Free All-Purpose Flour (1 to 1). This is not just a dish; it’s a cozy embrace on a cold day, offering a creamy, hearty, and utterly comforting experience.
Picture a steaming bowl filled with tender and soft dumplings, perfectly complemented by succulent chicken pieces and an assortment of vegetables. The flavors meld seamlessly in a creamy broth, creating a dish that not only satisfies the palate but also warms the soul. Each spoonful is a journey into the heart of comfort food, reminiscent of the care and warmth found in every homemade meal.
With Hand + Heart Gluten Free Flour as the key ingredient, our gluten-free rendition of this classic dish maintains the ideal texture, ensuring that the dumplings are a soft and delightful counterpart to the savory chicken and vegetables. It’s a testament to the fact that gluten-free cooking can be just as hearty and satisfying.
So, whether you’re gluten-free by choice or necessity, our Gluten-Free Chicken and Dumplings are here to bring the coziness of comfort food to your table. Whip up a batch, savor the richness of flavors, and let each spoonful transport you to a place of warmth and contentment.
Gluten Free Chicken and Dumplings
Prep time:
15
Cook time:
20 min
Total time:
45 min
Yield:
4 servings
Author:
made by hand, from the heart
Ingredients
Homemade dumplings:
- 2 cups Hand + Heart Gluten Free All Purpose Flour (1 to 1)
- ¼ cup rice flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
- 1 1/4 cup milk
- 3 tablespoons unsalted butter, melted
- 1 egg
Soup stock:
- 4 tablespoons unsalted butter
- 1 small yellow onion, about 3/4 cup, diced
- 4 cloves garlic, about 2 teaspoons garlic, minced
- 1 cup matchstick carrots
- 1 cup celery, about 2 stalks, diced
- 2 cups shredded chicken
- 32 oz chicken stock
- 1 can (12 oz) evaporated milk
- 1 tablespoon fresh thyme or 1 tsp dried thyme
- 2 tablespoons potato starch mixed with 4 tablespoons water (slurry)
- Freshly cracked black pepper
- Salt to taste
Instructions
Make the dumplings:
- In a large bowl, whisk all the dry ingredients including the fresh or dried thyme.
- In a separate bowl, mix the milk, egg, and butter and whisk to combine or until the egg is well incorporated with the milk and butter.
- Add the milk mixture to the dry ingredients and mix thoroughly until all the liquid is absorbed and no flour lumps remains. If the dough looks too dry, add 1 tablespoon of milk at a time until there is no more flour lumps. Set aside.
Make the soup:
- In a stock pot on a medium heat, add butter and heat until melted.
- Add garlic and onions. Sauté until onions are translucent. Add carrots and celery and sauté for about 1 min.
- Add shredded chicken, chicken stock, evaporated milk & thyme. Add freshly ground black pepper and salt to taste.
- Bring to a boil. Once boiling, add dumplings using a small to medium cookie scooper or about 3 tablespoons of dough. You can use 2 large spoon to scoop up and shape the dough into a rough ball before adding it to the boiling soup.
- Stir with a spatula to make sure the dough doesn’t stick and settle at the bottom of the pot. Makes about 12 large dough.
- Once the dumplings starts to float, turn the heat down to medium-low and cover the pot leaving a small gap to vent so the soup doesn’t spill over. Leave on gentle boil for 7-10 minutes. The dough should be light and tender. You can check doneness by cutting one dough to make sure it’s cooked all the way through. Let simmer for additional 2-3 minutes if needed.
- Turn the heat down to low and add the potato starch slurry and stir immediately until the soup thickens.
- Simmer for another minute before serving.
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