Are you looking for a simple and delicious meal?
This Bob's Red Mill gluten free chicken and dumplings is the ultimate comfort food.
It is simple to make and packed with flavor.
Gluten free Chicken Dumpling Soup, say Whaaa?
Yes it can be done, and done deliciously.
I know Summer is right around the corner and I should be gearing up for hot weather but I've been craving soups lately. So naturally I've been exhausting all my soup options before the summer heat descends and I ended up creating the best Chicken Dumpling Soup. It's the perfect comfort food.
This soup is easy to make (like throw it together, let it cook a bit and serve kind of easy), it's rich in flavor and those dumplings, man. Those dumplings are amazing. They are thick without being too dense (like a lot of other gluten free bready things) and pairs perfectly with the salty chicken herb broth.
Bob's Red Mill Gluten Free Dumplings
One of my favorite flours to use is Bob's Red Mill 1-1 Gluten Free flour, and it makes delicious dumplings you would never guess are gluten free.
Another thing I love about this soup is that the dumplings stay together and don't separate and thicken the soup.
It's the perfect distinction between broth and dumpling but If you want a thicker broth you can blend some corn starch, arrow root powder, or tapioca flour with 1 TBS soft butter and then add the paste to the soup to thicken it. I personally like the broth the way it is but I'll understand if you like it thick.
We found this soup hearty enough to be a solo meal but it would also do well as an appetizer or for a soup and salad night. If you happen to have leftovers this soup reheats beautifully. The dumplings keep their shape and don't breakdown into the soup and dare I say it's even better the next day because the flavors develop more.
For the best tasting stock use this chicken stock recipe. This is a simple GF chicken dumpling soup that everyone will love!
Gluten Free Chicken and Dumpling Soup (Bob's Red Mill)
Ingredients
- 2 tablespoon Onion oil can sub with avocado or olive oil
- ½ yellow onion diced
- 3 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 ½ cups cooked chicken cubed
- 8 cups Chicken Stock
- 1 teaspoon Fresh parsley finely minced
- 1 teaspoon Thyme (dry) If using fresh use 2 tsp
- 1 teaspoon Ground Coriander
- 1 ½ teaspoon salt
- 1 teaspoon pepper
Dumplings
- 1 cup Bob's Red Mill 1 to 1 gluten free flour blend
- 1 egg
- 1 tablespoon Butter softened
- 4 tablespoon Chicken stock or water
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Pour the onion oil into a dutch oven and heat over medium heat. When the pan and oil are hot add in the onions and cook until softened. Then add the garlic and cook for a minute, stirring occasionally so the garlic wont burn.
- Now add in the Carrots, Celery, Chicken, and spices. Stir it around a bit and then add in the chicken stock. Let this come to a simmer.
- Meanwhile make the dumpling batter/dough by combining all the ingredients in a bowl and vigorously stirring until it has fully come together.
- Once the soup comes to a simmer take a spoonful of batter and drop it into the pot. It should sink. Repeat this until all the batter is used, then place a lid on the dutch oven, turn the heat down to medium-low and let cook for at least 5 minutes. The soup should be done when the dumplings are floating.
Notes
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