Ever since we found out my grandson is very sensitive to gluten, I have been trying to remake some of his favorites into gluten-free friendly recipes. I want to make recipes the whole family will enjoy, because I know that time is precious and who has time to cook a separate meal?
This quick and easy pot of comfort food utilizes a gluten-free flour blend (I always use Bob’s Red Mill One to One Gluten-Free Flour) in the dumplings. The grandboy just loves it and always asks for seconds. No one even knows it’s gluten-free!
–To make it the healthiest it can be, use organic ingredients.
–You can use chicken breasts or whatever kind of chicken you want. Use a whole chicken if you’d like. I usually use chicken breasts.
–I really love the flavor of the fresh parsley, so if you can get it, add it.
–You might have to add more broth (or you can use water) if too much evaporates out after the first simmer. I like to have my pot about half full when the dumplings go in.
–I use a small ice cream scoop for the dumplings and it really makes it easier.
- 3 boneless, skinless chicken breasts (organic, if possible) (You can also use dark meat or whole chicken)
- 2 tablespoons extra virgin olive oil or avocado oil
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 3 medium carrots, chopped
- 1 clove garlic, chopped or pressed
- 6-8 cups organic chicken broth
- 2 bay leaves
- 2 tablespoons cornstarch (organic)
- Kosher salt (or sea salt) and coarse black pepper to taste
- 2 cups gluten-free all purpose flour blend (with xanthan gum)
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 eggs, beaten
- ¼ cup fresh, chopped parsley or 2 tablespoons dried
- Boil chicken breast in water in a large pot until done. Shred and set aside. Reserve broth.
- In a large Dutch oven over medium-high heat, heat the extra virgin olive oil or avocado oil and butter until melted.
- Add the onion, celery, and carrots and cook until veggies are tender. Add garlic and cook for 2 more minutes. Stir in 8 cups of chicken broth (either from reserved broth or from store bought chicken broth or stock, or a combo of both.) Add the shredded chicken and two bay leaves. Bring to a boil, then reduce heat to a simmer and simmer for about 20 minutes.
- Remove bay leaves. Stir together 2 tablespoons of cornstarch into ¼ cup cold water until smooth. Whisk into the chicken stock and let cook until thickened, about 5 minutes. Taste for seasonings and adjust with salt and pepper.
- Stir together the flour, salt, pepper, baking powder and baking soda in a mixing bowl. Add the buttermilk and two beaten eggs and stir until mixed. Add the parsley and stir.
- Drop by roughly ¼ scoops into the hot, bubbly soup slowly, until all dough is used. Cover and cook on low heat for 20 minutes or until dumplings are puffed and done.
- Sprinkle with fresh parsley for serving, if desired.