My family hasn’t had chicken and dumplings in 2 years because I didn’t have a good sturdy gluten free dumpling recipe. We will be having this often this winter. Dumplings are generally just biscuits added to the stew in the last 10 minutes or so of cooking but none of the gluten free biscuits held together well until now. Nicole has several yummy gf biscuit recipes. If you cant do dairy you will need to make substitutions.
I used 4 TBS of brown rice protein powder instead of dry milk.
32 oz chicken broth Pus more as needed
3 Stalks of celery chopped
3 carrots sliced
7.5 Oz corn ( half a can)
1/2 a bell pepper finely diced
1/2 a small red onion very finely diced
1.5 cup Dairy free milk ( I use coconut)
1/3 cup Gluten free flour
1/4 tsp basil
1/8 tsp dried thyme
Salt and pepper to taste
about 1/2 tsp adobo sin pepper
2-3 cubed chicken breasts cooked
First make the biscuits but do not bake. place the rounds on a cookie sheet and cut the raw biscuits in to 6 or 8. these are now your dumplings. place in the fridge while making stew.
next cook the chicken breasts in a skillet and season with the adobo. set aside.
Then place chicken broth vegetables, herbs and seasonings in a Dutch oven. Bring to a boil.
In a separate small bowl mix flour and dairy free milk.
Add chicken mixture to Dutch oven.
Add milk and flour mixture to Dutch oven.
Cook until thickened stirring constantly, on high heat for appx 3 min
Lower temp to lowest setting and allow to simmer until veggies are tender.
Add additional broth to thin soup base if desired
One veggies are tender bring stew to a boil again and add dumplings all at once stirring constantly.
Allow dumpling to cook on high heat for 5-10 minutes or until toothpick inserted in dumplings comes out clean