Gluten-Free Chicken-and-Dumplings Soup
A take on the traditional recipe, this gluten-free version will leave you just as satisfied.
Serves: 6Hands-on: 10 minutesTotal: 1 hour 35 minutesDifficulty: Easy
- 1 whole chicken (3 lb.)
- 2 bay leaves
- 2 Tbsp. garlic-infused olive oil
- 5 large carrots, peeled and sliced
- 2 medium stalks celery, sliced
- 1 tsp. dried thyme
- 1⁄4 tsp. salt
- 3 whole peppercorns
- 2 cups gluten-free all-purpose flour
- 1⁄4 tsp. xanthan gum
- 2 tsp. gluten-free baking powder
- 1 tsp. plus 2 Tbsp. finely chopped fresh flat-leaf parsley, divided
- 3⁄4 tsp. salt
- 2 large eggs, beaten
- 2 Tbsp. butter, melted
- 3⁄4 cup plus 2 Tbsp. milk
- Put whole chicken in a large pot and add bay leaves and 6 to 8 cups water, or enough to cover chicken. Bring to a boil and then simmer with lid on about 1 hour, skimming off any foam. After 1 hour, remove chicken and allow to cool. Keep remaining broth in pot. Once chicken is cool, peel off skin and tear meat off bones. Set meat aside.
- Heat oil in a large saucepan and sauté carrots and celery 5 minutes.
- Drain broth from chicken pot through a colander into another large pot or a bowl. Discard any remaining bones and bay leaves and add drained broth to pan with vegetables and add in thyme, salt, and peppercorns. Bring to a simmer.
- To make dumplings: combine flour, xanthan gum, baking powder, 1 teaspoon parsley, and salt in a medium bowl. Add beaten eggs, butter, and milk; gently mix to combine with a spoon. Mix just until mixture comes together nicely and stays moist. (Overmixing may make dumplings too dense.)
- Using a soupspoon, spoon out even-sized portions of dough and drop into soup. Cover soup and simmer 20 minutes.
- Garnish with remaining 2 tablespoons parsley and serve.