Gluten Free Chicken and Dumplings Recipe
Chicken and dumplings is a classic comfort dish that shouldn't be left behind on a gluten free diet. This gluten-free adaptation retains all the heartwarming qualities of the original because it's made with soft, grit-free gfJules Flour.
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Servings: 8 servings
Calories: 364kcal
Ingredients
Soup Base
- 1 stick 8 Tbs. butter or vegan butter
- gfJules™ All-Purpose Gluten Free Flour to dredge chicken
- 2 chicken breast halves w/bones & skin
- Salt and pepper
- 2-3 large carrots diced
- 4-6 celery stalks w/heart diced
- 2 medium onions diced
- 3 large cloves garlic smashed and diced
- 1/2 tsp. poultry seasoning split between dredge/vegetables
- 10 cups chicken broth or water with 2 tbsp. chicken base-be sure to use a gluten free one!
- 2 medium brown potatoes cut into smallish rectangles
- 3/4 cup milk of choice or half & half
Gluten Free Dumplings
- 3 cups gfJules™ All-Purpose Gluten Free Flour
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 2 tbsp. chicken fat skimmed off broth after an hour of simmering & refrigerated till firm or lard (or see reader note about using bacon fat)
- 4 tbsp. vegetable shortening
- 1 cup milk of choice or half & half
Instructions
To Make Soup:
- Sprinkle chicken pieces generously with salt and pepper and lightly with poultry seasoning, and then dredge both sides in gfJules™ All-Purpose Gluten Free Flour.
- Melt butter in a pot over medium-low heat. Brown chicken nicely on both sides and remove to a clean plate. (Chicken is not cooked through yet, so don’t eat it!)
- In the same pot, add diced carrots, celery, onions, and garlic. Stir and cook for 3 to 4 minutes over medium heat. Stir in poultry seasoning (and chicken base if using water), and then pour in 8 cups chicken broth (or water). Stir to combine, and add browned chicken. Cover pot and simmer for 1 hour.
- Skim enough chicken fat off the top of the stock to give you 2 Tablespoons (after refrigeration) for dumplings. Continue to simmer covered…up to another hour if you like.
- Carefully remove chicken from pot with a giant spoon, cool and pull (discarding skin/bones). Once pulled, set aside for later. Add more chicken broth or water to pot (eyeball it – up to two more cups); continue to simmer stock with lid off. Smash some of the vegetables in the pot with a couple of spoons (you’ll be leaving them in there!).
To Make Gluten Free Dumplings:
- Sift together all dry ingredients, cut in chicken fat (skimmed earlier) and shortening with a pastry cutter, and then add milk gradually (you may use slightly less than 1 cup), until a ball forms. Wrap in plastic wrap, cover with kitchen towel, and set aside for 30 minutes.
- Roll out the dough onto a surface with gfJules Flour that you don’t mind cutting on. Roll about ¼ inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 2 inches long. Place strips (use thin spatula/scraper to peel them up), on cooling racks or wax paper and allow to dry a teensy bit, about 30 minutes.
- Add potatoes to stock and simmer for 20-30 minutes until soft. Keep stock to a gentle simmer and drop in dumplings. Cover and cook/steam for 4-6 minutes.
- Reduce heat to low, add pulled chicken and 3/4 cup milk. Allow to cook a little longer stirring intermittently (and gently), approximately five minutes, and serve.
Nutrition Facts
Gluten Free Chicken and Dumplings Recipe
Serving Size
1
Amount per Serving
Calories
364
% Daily Value*
Fat
24
g
37
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
10
g
Cholesterol
85
mg
28
%
Sodium
1717
mg
75
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.