Gluten-Free Chicken and Dumplings Recipe

20140204-281773-GFTues-ChickenDumplings.jpg
Elizabeth Barbone

This recipe makes fluffy dumplings lightly seasoned with parsley. If you don't care for parsley the addition of chives or tarragon also make for tasty dumplings.

Recipe Facts

4.5

(2)

Active: 30 mins
Total: 2 hrs
Serves: 6 servings

Rate & Comment

Ingredients

For the Soup:

  • 2 tablespoons olive oil

  • 3 large carrots, peeled and thinly sliced (about 2 cups)

  • 1 medium onion, finely chopped (about 1 cup)

  • 3 stalks celery, thinly sliced (about 1 1/2 cups)

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons white or sweet rice flour

  • 3 cups cold water

  • 3 pounds bone-in chicken thighs, skin removed

  • 1 quart homemade or store-bought low-sodium chicken stock

For the Dumplings:

  • 1 cup white rice flour

  • 1/2 cup cornstarch

  • 1/2 cup sweet rice flour

  • 1/4 cup fresh parsley leaves, finely chopped

  • 4 teaspoons baking powder

  • 1/4 teaspoon xanthan gum

  • 3/4 cup milk

  • 2 large eggs

Directions

  1. For the Soup: In a large pot, heat the olive oil over medium-high heat until shimmering. Add the carrots and cook, stirring, until lightly softened, about 2 minutes. Add onion and celery. Cook, stirring, until vegetables are soft but not brown, about 7 minutes. Season lightly with salt and pepper. Add white rice flour and cook, stirring until flour just begins to brown, about 3 minutes. Whisk in the water in a slow, steady stream.

  2. Add the chicken thighs and chicken stock. Bring to a boil. Once it reaches a boil, skim surface of any scum, then lower heat to a bare simmer. Cook, uncovered, skimming a few times, until chicken is completely tender, about 1 1/2 hours (add extra water or chicken stock as necessary to keep chicken and vegetables submerged).

  3. Remove the chicken from the soup with a slotted spoon and place on a clean cutting board. Allow to rest until cool enough to handle, then shred meat with fingers or two forks, discarding the bones and any excess fat or gristle. Shred or chop chicken into bite-sized pieces and return to soup. Season soup to taste with salt and pepper. Keep warm.

  4. For the Dumplings: In a medium bowl, whisk together the white rice flour, cornstarch, sweet rice flour, parsley, baking powder, 1 teaspoon salt, and xanthan gum. Add the milk and eggs and stir to combine.

  5. Bring soup to a bare simmer. Scoop the dough, about 2 tablespoons at a time, onto the top of the soup. You will get about 15 dumplings. The dumpling batter will cover the top of the soup and touch. This is normal.

  6. As soon as you’ve added the last dumpling, cover the pot. Set heat to low, and cook for 20 minutes without opening cover. A tester inserted into the center of a dumpling should come out clean. Spoon into individual bowls or plates and serve hot. Store leftovers in the refrigerator for up to four days.

This Recipe Appears In

Nutrition Facts (per serving)
600 Calories
17g Fat
71g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 600
% Daily Value*
Total Fat 17g 22%
Saturated Fat 5g 24%
Cholesterol 214mg 71%
Sodium 1291mg 56%
Total Carbohydrate 71g 26%
Dietary Fiber 5g 16%
Total Sugars 6g
Protein 41g
Vitamin C 10mg 50%
Calcium 307mg 24%
Iron 4mg 22%
Potassium 899mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)