Savory Gluten Free Chicken and Dumplings
There's something truly comforting about a steaming bowl of chicken and dumplings, especially when it's been lovingly prepared at home. If you've been searching for that perfect gluten-free comfort meal, look no further! My Savory Gluten-Free Chicken and Dumplings recipe is here to warm your heart and satisfy your cravings for a cozy, homey dish.
A Dish That Feels Like Home
Imagine this: Flat, homemade gluten-free dumplings, tender and perfect, simmering gently in a rich, savory broth. The star of this dish is the chicken, slow-roasted for an hour to ensure it's juicy, tender, and packed with flavor. We're talking about comfort food that doesn't compromise on taste or texture, even without the gluten.
The Magic of Mirepoix
The base of this heartwarming meal begins with a classic mirepoix - onions, carrots, and celery, sautéed to perfection. This trio, combined with garlic, a pinch of salt, pepper, and an Italian herb seasoning blend, creates a foundation that elevates the entire dish. The aroma alone is enough to make your kitchen feel like a hug from the inside.
Dumplings Done Right
For the dumplings, I use King Arthur's Measure for Measure Gluten-Free All-Purpose Flour. It's the secret to achieving that desired, light, yet hearty texture. These dumplings aren't just gluten-free; they're a celebration of how delicious comfort food can be when made with love and care. Slow-simmered in the flavorful broth, they soak up the essence of every ingredient, becoming the perfect complement to the succulent chicken.
The Creamy Finish
To round off this symphony of flavors, a creamy touch from Campbell's Gluten-Free Cream of Chicken Soup transforms the dish into something utterly irresistible. It adds a luxurious texture that makes each bite feel like you're indulging in something special.
Why You'll Love This Recipe:
- Gluten-Free: No one should miss out on comfort food, especially when it's this good.
- Savory and Satisfying: The combination of roasted chicken and seasoned dumplings will make this your go-to comfort meal.
- Easy to Make: Despite its restaurant-quality taste, this recipe is straightforward, perfect for a soothing meal after a long day.
Perfect for Any Occasion
Whether you're looking for a hearty dinner idea, seeking to impress at a dinner party, or just need some soul-soothing food after a tough week, this Savory Gluten-Free Chicken and Dumplings fits the bill. It's a testament to the fact that gluten-free doesn't mean flavor-free.
Try this recipe, and let the warmth of homemade comfort food envelop you. Share your experience, tweak the recipe to your taste, and make it your own. After all, the best dishes are those that carry a bit of our personal touch.
Check out my Gluten Free Dumplings Experiment
With great enthusiasm, I tested this dumplings recipe using six different store-bought gluten free flour blends. Each blend offered unique textures and flavors. It quickly became clear that this recipe requires more than the usual effort. Perfecting it truly demands patience and care. If you’re curious to see the results of the different flour blends, explore the entire test. Just click on the Test Kitchen in the top menu. Or you can check it out directly here: Perfect Gluten Free Dumplings: My Recipe Journey. You’ll find all the details and insights I’ve gathered along this exciting culinary journey.
Happy cooking!
Savory Gluten Free chicken and dumplings is an easy recipe. Flat strips of homemade gluten free dumplings are simmered in a delicious broth with savory mirepoix with tender and juicy roasted chicken.
- 1 Pound Boneless, Skinless Chicken Breasts (~1 pound total, 8 oz each)
- 1/8 tsp Black Pepper
- 1/4 tsp Salt
- 1 1/2 tsp Olive Oil
- 1/2 cup Chicken Broth
- 2 tbsp Unsalted Butter
- 2 cups King Arthur Measure for Measure Gluten Free All Purpose Flour (240 grams)
- 3/4 tsp Baking Powder (3.5 grams)
- 1/2 tsp Salt (3 grams)
- 2 Tbs Unsalted Butter, Cold (28 grams)
- 2/3 cup Whole Milk (160 g)
- 2 Tbsp Unsalted Butter (if not using drippings from roasted chicken)
- 2 cups Frozen Mirepoix Seasoning Blend
- 1 tsp Minced Garlic
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Dried Italian Herb Blend
- 4 cups Chicken Broth
- 4 cups Water
- 21 oz Campbell's Gluten Free Cream of Chicken Soup (2-10.5 oz cans)
Set your oven to 325°F. This lower temperature is key to slow roasting, preventing the chicken from drying out.
Rinse your chicken breasts and pat them dry. Trim any excess fat with a sharp knife. If one breast is much larger, gently pound it with the flat side of a meat tenderizer to match the thickness of the other for even cooking.
Pour the olive oil into an 8x8 inch baking dish and swirl it around to coat the bottom. This not only prevents sticking but adds flavor.
Place the chicken in the dish. Sprinkle with salt and pepper for that basic seasoning magic.
Pour chicken broth around the breasts. This will keep the environment moist, infusing the chicken with flavor.
Top each chicken breast with 1 tablespoon of unsalted butter. Butter isn't just for taste; it helps in achieving that perfect, succulent texture. I gnerally will cut it into thirds and just add it randomly on the chicken putting more on any thicker pieces.
Cover the dish tightly with aluminum foil. This traps the steam, ensuring the chicken stays moist.
Bake for 60 minutes. Check the internal temperature with a meat thermometer; it should read 165°F at the thickest part.
Once cooked, transfer the chicken to a plate to rest for 5 minutes. This step is crucial for juiciness.
Then, shred the chicken with two forks. It's so tender, this part feels like a little victory dance!
Don’t toss those drippings! They can be used to (sauté) simmer mirepoix for your chicken and dumplings. It’s like recycling with flavor!
- When the chicken is half way through cooking time: 30 minutes, begin making your dumplings.Measure flour in a bowl, add baking powder and salt and whisk to blend.Cut butter into tiny pieces and drop all pieces into the bowl of flour. Blend into the flour using my hands to work it into the flour until a coarse meal appearance.Create a well in the center of the flour blend and add milk.Beginning on the outside and use a spatula. Work flour towards the center. Incorporate all the flour into the milk until a rough dough forms.Once a dough starts to form, use gloved hands to knead the dough in your hands until a cohesive dough forms then work the dough into a ball shape.Cover the ball with plastic wrap. Allow the dough to rest for 15-20 minutes at room temperature to allow the flour to absorb all the liquid.Put a very light dusting of the flour used on the surface of your cutting mat (or work surface).Lightly dust the top of your dough ball with flour. Rub a small amount of flour on your rolling pin. Dust the top of your dough as needed while you roll.Roll into a circle to desired thickness. For this experiment: my husband likes them more thick than I do. I cut some at 1/8 inch to test cooking time. I cut the rest at 1/4 inch to test cooking time.Cut into desired width and length. I generally cut mine about 1 inch wide by 1.5 inch long.Using the edge of a bench scraper, at an angle, pull dumplings from rolling mat.Place dumplings on a lightly floured baking sheet. This will make it easier to transfer them next to your pot. It allows for easier dropping into the pot. Also, if you must layer them, put flour on top of the bottom layer to keep them from sticking.
Once the dumplings are cut and resting on a baking sheet and the chicken is done roasting, remove the chicken from the oven and put the chicken out of the pan onto a plate to rest.
Add the mirepoix blend, garlic, salt, pepper and her seasoning to a large stock pot. TIP: Put the herbs in your hand and rub your hands together to add them to the stockpot. This will create more surface area on the herbs to allow their flavors to shine.
Add the drippings from the pan of the roasted chicken and bring to a simmer. Allow the mirepoix mix to simmer 2-3 minutes until vegetables begind to get soft. NOTE: If you decide not to use the roasted chicken drippings, saute the mirepoix and seasonings using 2 tablespoons of unsalted butter.
Add the 4 cups of chicken stock and 4 cups of water to the stockpot. Bring to a rolling simmer on medium high.
Drop dumplings one by one into the broth solution. Reduce the heat to medium low. Give it a good stir. Slow simmer for 15-20 minutes for 1/4 inch thickness or 10-15 minutes for thinner dumplings. Test for desired doneness on the lower end of your timing. A high heat will damage the dumplings structurally and they will fall apart.
While the dumplings slow simmer, shred your chicken.
When you have 3 minutes left on your dumplings, add the cream of chicken soup and stir until well combined. Add the shredded chicken and stir again until combined. Bring heat back up to get the sauce to a simmer. Then drop temperature down to a medium low again. Allow to slow simmer 3-4 minutes, stirring ocassionally until sauce has thickened.
Turn off the heat and remove pot from the heat. Ready to serve!