Gluten Free Chicken and Dumplings
Ingredients
Scale
- 3–4 pounds bone-in, skin-on chicken such as chicken thighs, or a split chicken breast
- 2–3 bay leaves
- 3–4 sprigs of fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth or water
- 2 Tablespoons butter
- 1 small yellow onion, diced (about 1 cup)
- 3 medium carrots, diced
- 3 stalks celery, diced
- 8 oz. mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup milk
- 1 tablespoon cornstarch
For the dumplings:
- 1 1/2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
Instructions
- Place chicken in a large (4 quarts or bigger) pot
- Add bay leaves, thyme, salt, and pepper
- Cover with about six cups of chicken broth
- Cover, and bring to a simmer over medium heat
- Simmer for about 45 minutes, until chicken is done through
- Remove from heat, and remove chicken from pot, setting aside to cool
- Remove leaves and sprigs from pot, and discard
- While chicken cools, Melt butter in a large skillet and add carrots, onion, and celery
- Sauté, stirring frequently for 3-4 minutes until vegetables are softened
- Add mushrooms and garlic, and cook, stirring, another 60-90 seconds
- Debone chicken, and add back to broth
- Add sautéed vegetables to broth, and heat to a simmer
- While soup is heating, stir together the flour, baking powder, and salt
- Make a well in the center, and add egg
- Whisk egg lightly, then add the one cup of milk, and stir all together
- Drop dumpling batter by the tablespoon into simmering broth, stirring occasionally to make room for more dumplings
- Once dumplings are all in the soup, cover, and let simmer for about 25 minutes, until they’re cooked through
- Mix one cup of milk, and the one tablespoon of cornstarch together until cornstarch is dissolved, and stir into soup
- Once soup is slightly thickened, remove from heat
- Serve, and enjoy!