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Gluten Free Dumplings

Easy Gluten-Free Chicken and Dumplings Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into 1-inch chunks
  • 2 tbsp olive oil, divided
  • 1 yellow onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • Salt and black pepper
  • ½ cup heavy cream (optional)
  • 1 ½ cups gluten-free all-purpose flour with xanthan gum
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • 3 tbsp cold unsalted butter, cubed
  • ⅔ cup plain full-fat Greek yogurt, cold
  • 1 large egg

Method
 

  1. Heat oil in a Dutch oven over medium-high, season chicken with salt and pepper, and brown on all sides for 5-6 minutes. Remove to a plate.
  2. Add remaining oil, onion, carrot, and celery. Cook 5 minutes until softened, then stir in garlic and thyme for 1 minute.
  3. Pour in broth, scrape up browned bits, and return chicken. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Stir in cream if using.
  4. Whisk flour, baking powder, and salt. Cut in cold butter until crumbly. Stir together yogurt and egg, then mix into dry ingredients just until a shaggy dough forms. Add a splash of milk if too dry.
  5. Drop heaping tablespoonfuls of dough onto the simmering stew (about 12 dumplings). Cover tightly, reduce heat to lowest setting, and cook 15-18 minutes without lifting the lid. Test with a toothpick, then ladle into bowls and serve hot.

Notes

If the stew needs a little more liquid after simmering, add an extra splash of broth before dropping the dumplings. The dough will expand as it steams, so leave a bit of space between each dollop. Gluten-free dumplings are best eaten fresh, but leftovers reheat gently on the stove.