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Gluten Free Chicken and Dumplings

Chicken and Dumplings (Gluten and Dairy Free)

Author: Heidi Boortz
Servings : 6

Ingredients

Stew

  • 1/2 cup extra virgin olive oil
  • 1/2 cup gluten free flour
  • 32 oz Chicken broth no sugar listed in ingredients
  • 1 bag frozen mixed vegetables 14 oz
  • 3/4 tsp himalayan salt
  • 1 tsp salt or to taste
  • 1/2 tsp pepper or to taste

Chicken

  • 3 boneless, skinless chicken breast

Dumplings

  • 1 cup gluten free flour
  • 2 tsp baking powder
  • 1 Tbsp extra virgin olive oil or safflower oil
  • 1/3 cup dairy free milk unsweetened
  • 3/4 tsp salt

Instructions

Chicken

  • Place chicken in a large stockpot. Cover with water. Bring to a boil. Boil 15 minutes or until chicken is done. Shred with two forks. Set aside.

Stew

  • Heat oil in a large stockpot. Add flour. Whisk until smooth. Add broth, slowly, stirring constantly. Bring to a boil.
  • Add frozen vegetables and shredded cooked chicken. Cook 15 minutes.
  • Add dumplings, pressing slightly to submerge, and let boil 20 minutes or until dumplings are done. Season to taste with salt and pepper.

Dumplings

  • Combine flour, baking powder, salt, and olive oil. Stir well.
  • Add milk and stir just until combined.
  • Form dumplings into 2 inch (ish) dough balls. Use a scoop (see notes) or two spoons for best results. Batter should be too wet to roll into a ball.

Notes

The scoops we used for the dumplings are THESE MELON SCOOPS.
Tried this recipe?Let us know how it was!