Easy Chicken and Dumplings
Easy Chicken and Dumplings - a simple and delicious recipe for chicken and dumplings that is dairy-free and gluten-free friendly! This one will be a family favorite!
Ingredients
Poached Chicken + Veggies:
- 2-3 pounds bone-in chicken I used leg quarters
- kosher salt and black ground pepper
- water
- 3-4 celery stalks cut into 1 inch pieces
- 3-4 sprigs fresh thyme
- 1 head of garlic cut off top
- 10 baby Yukon potatoes halved
- 3 medium carrots peeled and cut into 1 inch pieces and halved if too large
- 10-15 pearl onions remover outer layer
Dumplings:
- 1 cup gluten-free 1-to-1 flour sub all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- ½ cup unsweetened almond milk
- 2 tablespoons olive oil
Gravy:
- 4 cups broth made in steps 1-3
- 1 cup cold water
- ½ cup gluten-free 1-to-1 flour sub all-purpose flour
- ½ teaspoon kosher salt more to taste
Instructions
- Make Broth: Place 2-3 pounds bone-in chicken in a large Dutch Oven (I used a 5.5qt). Sprinkle with kosher salt and black ground pepper. Add enough water to the pot so that the chicken is just covered. Take 3-4 celery stalks and cut off ends. Set stalks aside for later use. Rinse the ends and add to the pot along with 3-4 sprigs fresh thyme and 1 head of garlic. Place Dutch Oven on the stove and bring to a boil and then cover and reduce to a light simmer. Let cook 2 hours.
- Discard: Remove thyme, garlic and celery ends; discard.
- Simmer Veggies: Add potatoes, reserved celery stalks, carrots and 10-15 pearl onions. Cover and let simmer 7-10 minutes.
- Make Dough: Meanwhile, make the dumpling dough by adding 1 cup gluten-free 1-to-1 flour, 2 teaspoons baking soda and ½ teaspoon kosher salt to a medium mixing bowl. Whisk to combine. Add in ½ cup unsweetened almond milk and 2 tablespoons olive oil. Stir to combine.
- Cook Dumplings: Remove cover from Dutch Oven and add dumpling dough, 1 tablespoon at a time, trying your best to place it on top of the ingredients and not directly into the broth. Once all of the dough is added, cover the Dutch Oven and let simmer 15 minutes.
- Keep Warm: Remove cover and place dumplings, chicken, potatoes and veggies on a platter and cover with foil to keep warm.
- Make Gravy: Ensure you have approximately 4 cups broth leftover (if you don't have enough in the pan for some reason you can simply use some store-bought broth). In a small mixing bowl, whisk together 1 cup cold water and ½ cup gluten-free 1-to-1 flour. Bring broth to boil and slowly whisk in flour/water mixture. Continue whisking until it thickens into a gravy. Taste and add ½ teaspoon kosher salt, as desired. Remove from heat.
- Serve: Enjoy chicken, dumplings, veggies and potatoes with gravy on top!
Notes
- Chicken: I used 4 leg quarters, but any bone-in chicken should work! Bone-in chicken thighs, drumsticks, bone-in chicken breasts or a combination.
- Celery: We are using the entire stalk of celery so once you remove the ends, save for Step 2.
- Step 3 notes: If you over-boil this the water will reduce too much, if this happens simply add additional water to the pot so that there is at least 2 inches in the bottom of the pot. Why are we boiling this for 2 hours when the chicken will only take about 30 minutes to cook? Because we are making a broth with the water to use to make gravy later!
- Potatoes: you can omit the potatoes if you want! You can also use russet potatoes if you prefer.
Nutrition
Calories: 678kcal | Carbohydrates: 80g | Protein: 31g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 922mg | Potassium: 1637mg | Fiber: 11g | Sugar: 7g | Vitamin A: 5235IU | Vitamin C: 62mg | Calcium: 116mg | Iron: 4mg
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