Gluten-Free Chicken & Dumplings

Chicken and dumpling soup was a fall and winter staple in my grandmother's kitchen in Texas. I have had this thick and rich stew in many places and it can take different forms. I’ve tried thick creamy versions as well as ones that resemble brothy noodle soups. It can be made with or without vegetables and with large or small dumplings. Some folks will forego making fresh dumplings and use torn canned biscuits.

Soups are easy to make, especially with pre-made store-bought ingredients. However, with a little time and patience, soups can be packed with flavor and complexity. In fact the biggest nuance to a chicken and dumpling soup is well, the dumplings! Therefore, making them from scratch is essential. 

A basic drop biscuit recipe would work great for this dish, and I’ve even used Korean rice cakes as a fun play on the dish. For this recipe, I’ve decided to stay more rustic but go completely gluten free. There are lots of veggies to make it hearty, and I always use chicken thighs whether they be boneless or bone-in. They hold up much better in the longer cooking preparation. 

This is a fun soup to make if you’ve never had it and classic comfort food. Try out this recipe while the weather is still cold! 

Gluten-Free Chicken and Dumplings

Scroll down for a printable version of this recipe

Serves: 6 

Prep time: 25 minutes

Cook time: 1 hour

Total time: 1 hour 25 minutes

For the dumplings:

1.5 cups gluten free flour mix

1/2 cup masa harina 

1.5 teaspoons baking powder 

1/2 teaspoon salt

2 whole eggs, beaten 

1/2 cup milk

3 tablespoons melted butter 

For the stew:

4 Tablespoons butter 

8 oz cremini mushrooms, quartered 

4 cloves garlic, minced 

2 pounds chicken thighs 

6 cups chicken stock 

4 medium carrots, medium dice

1 celery root, medium dice

Sprigs of fresh herbs(thyme, rosemary, sage)

Salt and pepper to taste

1. Melt the butter in a soup pot or Dutch oven over medium-high heat. Sauté the mushrooms until caramelized for about 8 to 10 minutes. 

2. Add the garlic to the mushrooms and cook for another 30 seconds. Remove them from the pot and set aside. 

3. Add more oil or butter to the pan if it looks dry. Season the chicken and place it into the same pot. 

4. Allow chicken to brown on both sides and add the stock. Scrape any browning from the bottom of the pot. 

5. Cover and simmer the thighs for 15 to 20 minutes and remove to cool slightly. 

6. Add the carrots, celery root and herbs. Simmer the vegetables for 12 minutes. 

7. While the veggies are cooking, roughly chop the chicken and make the dumplings. 

8. Mix together the flour, masa, baking powder and salt. Stir in the eggs, milk and butter to form a thick stiff batter. 

9. Scoop spoonfuls of the batter into the simmering broth, increase the heat if necessary to keep simmering. 

10. Add the chicken back to the pot and cover. Cook for an additional 10 minutes, stirring occasionally. 

11. Season with salt and pepper. 

If you are interested in learning more comforting soups and stews to warm you this winter, don't miss our Hands-On Global Soups and Stews on Monday, February 3 at 6pm at Lincoln Square. This menu is full of comfort food from around the world:

• Minestrone with Farro, Kale and Chickpeas
• Chicken Paprikash with Egg Noodles 
• Thai Coconut Cauliflower Bisque with Cilantro and Scallions

Hurry, there are just three spots left!