Chicken and Dumplings (Gluten-Free/Dairy-Free) | Dads That Cook
By Jason Glover
AuthorJason GloverChicken and dumplings like Grandma used to make - with a twist! Rich and creamy, dairy-free soup with fluffy, tender, gluten-free dumplings! The ultimate comfort food!
Pat the chicken pieces dry and season generously with salt and pepper.
Heat the olive oil in a large pot over medium-high heat. Add the chicken, skin side down, and cook for 3-5 minutes, until golden brown. Transfer to a plate and set aside.
Reduce heat to medium and add the onion, carrot, celery, and garlic. Cook for about 4 minutes, until the veggies have softened.
Return the chicken and any juices to the pot and add the chicken broth, thyme, bay leaves, and turmeric. Stir to combine.
Bring to a boil then reduce heat to medium and simmer for 20-30 minutes, until the chicken is cooked through and can easily be shredded.
While the soup is simmering, whisk together the tapioca flour and creamer in a small bowl until smooth.
In a medium bowl, combine the gluten-free flour, salt, pepper, baking powder, thyme, and chives.
Add the ghee and mix with the back of a fork until crumbly.
Slowly add the creamer and continue mixing with the back of a fork. Once it's well combined, use your hands to gather the dough into a ball. Let rest in the fridge for about 10 minutes.
When the chicken is cooked through, remove from the soup and place on a cutting board.
Reduce heat on the soup to a low simmer and slowly whisk in the tapioca flour mixture until well combined. Let simmer for 4-5 minutes.
When the chicken is cool enough to handle, remove the meat from the bone and shred or dice into bite-sized pieces. Return the chicken to the soup.
Taste the broth and adjust seasoning, if needed.
Remove the dumpling dough from the fridge, roll into 1/2 tbsp size balls and add to the soup.
Simmer until the dumplings are tender and cooked through, about 15 minutes. (The dumplings should float to the top.)
Remove from heat, stir in the lemon juice, serve, and enjoy!
Recipe Source: The Defined Dish
Ingredients
Directions
Pat the chicken pieces dry and season generously with salt and pepper.
Heat the olive oil in a large pot over medium-high heat. Add the chicken, skin side down, and cook for 3-5 minutes, until golden brown. Transfer to a plate and set aside.
Reduce heat to medium and add the onion, carrot, celery, and garlic. Cook for about 4 minutes, until the veggies have softened.
Return the chicken and any juices to the pot and add the chicken broth, thyme, bay leaves, and turmeric. Stir to combine.
Bring to a boil then reduce heat to medium and simmer for 20-30 minutes, until the chicken is cooked through and can easily be shredded.
While the soup is simmering, whisk together the tapioca flour and creamer in a small bowl until smooth.
In a medium bowl, combine the gluten-free flour, salt, pepper, baking powder, thyme, and chives.
Add the ghee and mix with the back of a fork until crumbly.
Slowly add the creamer and continue mixing with the back of a fork. Once it's well combined, use your hands to gather the dough into a ball. Let rest in the fridge for about 10 minutes.
When the chicken is cooked through, remove from the soup and place on a cutting board.
Reduce heat on the soup to a low simmer and slowly whisk in the tapioca flour mixture until well combined. Let simmer for 4-5 minutes.
When the chicken is cool enough to handle, remove the meat from the bone and shred or dice into bite-sized pieces. Return the chicken to the soup.
Taste the broth and adjust seasoning, if needed.
Remove the dumpling dough from the fridge, roll into 1/2 tbsp size balls and add to the soup.
Simmer until the dumplings are tender and cooked through, about 15 minutes. (The dumplings should float to the top.)
Remove from heat, stir in the lemon juice, serve, and enjoy!
