Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Gluten-Free Chicken and Dumplings
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- Level: Easy
- Total: 1 hr 5 min
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 706
- Total Fat
- 31 g
- Saturated Fat
- 9 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 37 g
- Cholesterol
- 140 mg
- Sodium
- 1439 mg
A super humble ingredient is the secret to this gluten-free chicken and dumplings. It’s potato flakes! The flakes, which are simply dehydrated potatoes, are stirred into the chicken soup base to thicken it – no need for a butter and flour roux – and also replace some of the gluten-free flour in the dumplings, helping them stay light and flavorful. This is pure comfort food at its gluten-free finest: tender chicken and vegetables in a creamy sauce with pillowy dumplings cooked right on top – and all in just about an hour.
- Level: Easy
- Total: 1 hr 5 min
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 706
- Total Fat
- 31 g
- Saturated Fat
- 9 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 37 g
- Cholesterol
- 140 mg
- Sodium
- 1439 mg
Ingredients
Chicken Soup:
Dumplings:
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Directions
- For the chicken soup: Heat the olive oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, garlic, onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables just begin to soften but don’t take on any color, 4 to 5 minutes.
- Add the white wine and thyme and simmer until the wine is completely evaporated, 4 to 5 minutes. Add the chicken broth, chicken thighs, 1 teaspoon salt and a few grinds of pepper and stir to combine. Sprinkle over the potato flakes and stir until they dissolve. Bring the mixture to a boil, then lower the heat to medium low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the peas and heavy cream until well combined; stir in the parsley.
- For the dumplings: Meanwhile, whisk together the flour, potato flakes, baking powder, garlic salt, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the milk and olive oil until combined and a dough forms.
- Use a small ice cream scoop or measuring cup to scoop 14 to 16 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium low until the dumplings have puffed and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and garnish with more parsley, if desired.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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