Gluten-Free Chicken and Dumplings

Name: Gluten-Free Chicken and Dumplings
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 4 teaspoons baking powder; 473 milliliters large carrots, peeled and thinly sliced (about; 355 milliliters stalks celery, thinly sliced (about; 1 kilograms bone-in chicken thigs, skinless; 118 milliliters cornstarch; 2 larges eggs; 59 milliliters fresh parsley leaves, finely chopped; 6 servings Kosher salt and freshly ground black pepper; 946 milliliters homemade or store-bought low sodium chicken stock; 177 milliliters milk; 2 Tbsps olive oil; 237 milliliters medium onion, finely chopped (about; 237 milliliters white rice flour; 118 milliliters sweet rice flour; 710 milliliters cold water; 0 teaspoons xanthan gum

You can never have too many main course recipes, so give Gluten-Free Chicken and Dumplings a try. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 817 calories, 51g of protein, and 43g of fat. This recipe serves 6. It is a good option if you're following a gluten free diet. Head to the store and pick up olive oil, rice flour, celery, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

For the Soup: In a large pot, heat the olive oil over medium-high heat until shimmering.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Pot

Add the carrots and cook, stirring, until lightly softened, about 2 minutes.

Ingredients you will need

Carrot

Add onion and celery. Cook, stirring, until vegetables are soft but not brown, about 7 minutes. Season lightly with salt and pepper.

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Salt And Pepper

Vegetable

Celery

Onion

Add white rice flour and cook, stirring until flour just begins to brown, about 3 minutes.

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White Rice Flour

All Purpose Flour

Whisk in the water in a slow, steady stream.

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Water

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Whisk

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).

Ingredients you will need

Chicken Thighs

Chicken Stock

Vegetable

Whole Chicken

Water

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.

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Salt And Pepper

Meat

Soup

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Cutting Board

Slotted Spoon

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.

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Corn Starch

Parsley

Salt

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Whisk

Bowl

Add the milk and eggs and stir to combine.

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Egg

Milk

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.

Ingredients you will need

Dough

Soup

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.

Equipment you will use

Bowl

Pot