Description
Make a rich and creamy bowl of gluten-free chicken and dumplings that tastes like classic comfort food.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups gluten-free chicken broth
- 1 cup water
- 1/2 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- For the Dumplings:
- 1 1/2 cups gluten-free biscuit/baking mix (like King Arthur GF Measure for Measure)
- 1/2 cup milk (dairy or non-dairy)
- 1 tablespoon melted butter or oil
Instructions
- Season the chicken pieces lightly with salt and pepper.
- Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chicken and cook until lightly browned on all sides; remove and set aside.
- Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
- In a small bowl, whisk the gluten-free flour blend with 1/2 cup of the cold broth until smooth.
- Pour the remaining 3 1/2 cups of broth and the water into the pot. Bring the mixture to a simmer. Stir in the flour slurry, thyme, and rosemary. Cook, stirring constantly, until the soup thickens slightly, about 3 minutes.
- Return the browned chicken to the pot. Reduce the heat to low, cover, and let it simmer for 10 minutes.
- Stir in the heavy cream. Taste and adjust salt and pepper.
- While the stew simmers, prepare the dumplings: In a separate bowl, mix the gluten-free biscuit mix, milk, and melted butter until just combined into a soft dough. Do not overmix.
- Drop the dumpling dough by rounded tablespoons onto the simmering stew. Keep the dumplings close together but not completely submerged.
- Cover the pot tightly and cook for 15 minutes without lifting the lid. The dumplings will steam and become fluffy.
- Serve immediately in bowls.
Notes
- For a richer flavor, brown the chicken more deeply before removing it from the pot.
- If you prefer a thicker stew, increase the amount of gluten-free flour blend to 3/4 cup.
- If using a slow cooker, combine all stew ingredients (except cream and dumplings) and cook on low for 6 hours. Stir in cream, then top with dumplings and cook on high for 20 minutes, covered.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5
- Sodium: 650
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 110