Chicken and Dumplings (Gluten and Dairy Free)
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.