Dairy-Free, Gluten-Free Chicken and Dumplings

Serves 4
Time 1 hr 15 min

There are a few simple rules to ensure light, delicious dumplings every time. The liquid must remain at a slow simmer, and the dumplings need room to expand, so never crowd them in the pot. Whatever you do, resist the urge to sneak a peek since the dumplings' light and fluffy texture relies heavily on the steam that builds inside the pot.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    Soup
    2 tablespoonsextra-virgin olive oil
    4bone-in, skinless chicken thighs
    1/8 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1 largeyellow onion, coarsely chopped
    2 quartslow-sodium, gluten-free chicken broth
    4sprigs fresh thyme
    1bay leaf
    5carrots, cut into chunks
    4celery stalks, including leaves, roughly chopped
    1 cupfrozen peas
    1/4 cupfinely chopped fresh flat-leaf parsley
    Dumplings
    1/3 cupbrown or white rice flour
    1/3 cupgarbanzo or fava bean flour
    1/3 cuptapioca flour
    1 1/2 teaspoonsgluten-free baking powder
    1 teaspoonchopped fresh thyme
    1/2 teaspoonfine sea salt
    1 tablespoondairy-free margarine
    1egg, beaten
    1/4 cupsoy or almondmilk

Exclusively for Prime members in select ZIP codes.

Method

To prepare the soup, heat oil in a heavy stockpot or large saucepan over medium-high heat.


Season chicken with salt and pepper then arrange in pot in a single layer and cook until first side is golden brown, about 3 minutes.


Turn chicken over, add onions and continue to cook until chicken is golden brown all over and onions are tender, 3 to 4 minutes more.


Add broth, thyme and bay leaf then cover, reduce heat to low and cook until chicken is tender and meat pulls away from the bone, 25 to 30 minutes.


With a slotted spoon, transfer chicken to a plate and allow to cool.


When chicken is cool enough to handle, remove meat from the bones and cut into bite-size pieces; discard bones.


Meanwhile, add carrots and celery to the pot and stir to combine.


Cover and cook for 10 minutes over medium heat, or until just tender.


Return meat to pot along with peas and parsley and bring to a simmer.


To prepare the dumplings, put rice flour, fava bean flour, tapioca flour, baking powder, thyme and salt into a bowl and whisk together until blended.


Add margarine and crumble the mixture with your fingers until it resembles coarse meal.


Using your hands, work quickly to mix in egg and 1 tablespoon at a time of the milk until the dough forms a shaggy ball. Be sure not to overwork the dough, mixing it just until it comes together but isn't too wet.


Using a tablespoon, dip the spoon into the soup, then dip the spoon into the dumpling batter to fill the spoon.


Drop it into the slow simmering liquid.


Repeat the process until you've used all of the batter to make 12 dumplings. (Cook dumplings in two batches if necessary to avoid overcrowding the pot.)


Once the dumplings are in the simmering liquid, cover the pot immediately and simmer for 10 minutes, resisting the urge to look inside the pot.


Ladle chicken and dumplings into bowls and serve hot.

Nutritional Info

Serving Size

Calories

430

Total Fat

17g

Saturated Fat

2.5g

Cholesterol

120mg

Sodium

1070mg

Total Carbohydrate

46g

Dietary Fiber

7g

Total Sugars

9g

Protein

25g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.