Amazing Gluten Free Chicken & Dumplings
September 28, 2016
Categories: Comfort Food, Dinner, Lunch, Main Dish, Soups/Stews, Poultry, Chicken, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Small Batch Cooking, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Potluck, Regional Holiday, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Stove Top, Gluten-Free, Bone-in Pieces, Spring more
"It's that time of year for comfort food and this is one of our favorites!! Finding the perfect gluten free dumplings was a challenge for me but after playing around I have found my go to recipe. I am sure you will enjoy this as much as we do, so give it a try and please tell me what you think."
- FOR BROTH
- FOR DUMPLINGS
- Serving Size: 1 (232.7 g)
- Calories 240.2
- Total Fat - 6.9 g
- Saturated Fat - 1.7 g
- Cholesterol - 103.6 mg
- Sodium - 507.1 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 2.4 g
- Sugars - 2.5 g
- Protein - 24 g
- Calcium - 63.6 mg
- Iron - 1.8 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.2 mg
Rinse the chicken and place in a large pot.
Add the celery, garlic, onion, 2 teaspoons chicken bouillon granules, salt, 1/2 teaspoon pepper, rosemary, thyme and 1/2 teaspoon sage; add 8 cups of water and bring to a boil.
Reduce heat to medium-low, cover and simmer for 3 to 4 hours adding water as necessary to keep chicken covered.
Remove the chicken and allow cooling enough so you can handle it.
Remove bones and skin and discard; break the meat apart into bite size pieces and set aside.
Place a sieve over a large bowl or measuring cup and pour the contents of the pot into the sieve. Push lightly on the vegetables to try and get as much of the juices as you can; discard the drained veggies and herbs.
Pour the strained broth back into the pot and add the grated carrots and chicken, keep to a low simmer.
Place a 4 sided grater in a large bowl and grate the potato with the fine grate side; this should have a consistency that resembles applesauce when you are done.
Stir in 2 teaspoons chicken bouillon granules, 1/4 teaspoon pepper and 1/4 teaspoon sage; add the biscuit mix a bit at a time until you have dough that sticks together when you pick up a bit with a fork. (Depending on the type of potato you are using you might need a bit more or less of the biscuit mix)
Bring the pot of soup to a boil over medium-high heat.
Scoop up a bit of the dumpling mixture with a fork and drop it into the boiling soup, dipping the fork in to release the dough; repeat until all the dough is used.
Simmer for 5 minutes and ladle into bowls.
Tips & Variations
No special items needed.