Gluten-Free Hearty Chicken Soup with Herb Dumplings
Warm up your soul with this comforting **Gluten-Free Hearty Chicken Soup with Herb Dumplings**, a perfect balance of nutrition and indulgence. Tender, shredded chicken thighs mingle with a medley of carrots, celery, and onions in a rich chicken stock infused with fresh thyme and parsley, creating a deeply flavorful base. What makes this recipe extra special are the gluten-free herb dumplings, made with chives for a pop of aromatic freshness and cooked to fluffy perfection right in the simmering soup. It's a one-pot wonder that’s both hearty and wholesome, ideal for chilly days or when you’re craving a cozy homemade meal. Ready in 80 minutes and serving up to six, this recipe is a must-try for anyone seeking gluten-free comfort food that doesn’t skimp on flavor or texture.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, diced
- 3 medium celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken stock
- 1 bay leaf
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup gluten-free all-purpose flour
- 1 teaspoon gluten-free baking powder
- 3 tablespoons unsalted butter, melted
- 0.5 cup milk
- 1 egg
- 2 tablespoons fresh chives, finely chopped
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken thighs and sear until browned on both sides, about 5 minutes per side. Remove chicken from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken stock and add the bay leaf, thyme, salt, and pepper. Return the browned chicken thighs to the pot.
Bring the soup to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
While the soup is simmering, prepare the gluten-free dumplings. In a medium bowl, whisk together the gluten-free flour, baking powder, and a pinch of salt.
In a separate bowl, whisk together the melted butter, milk, and egg. Stir the wet ingredients into the dry ingredients until just combined. Fold in the chopped chives.
Remove the chicken thighs from the soup and shred them using two forks, then return the shredded chicken to the pot.
Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook for an additional 15 minutes, or until the dumplings are cooked through and fluffy.
Stir in the chopped parsley and adjust seasoning with more salt and pepper if desired. Serve hot and enjoy.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 4329 mg | 188% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 24.7 g | ||
| Protein | 213.4 g | 427% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 541 mg | 42% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2350 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
