Gluten-Free Homemade Dumplings in Chicken Soup
Warm up your soul with this comforting recipe for Gluten-Free Homemade Dumplings in Chicken Soup—a hearty classic reimagined for those avoiding gluten. Tender chicken, vibrant carrots, celery, and onion simmer in a rich, aromatic broth enhanced by garlic and a bay leaf, creating the ultimate base for fluffy, melt-in-your-mouth gluten-free dumplings. Made with gluten-free all-purpose flour, baking powder, and a touch of milk, these delicate dumplings steam to perfection, capturing the essence of traditional comfort food without compromise. Quick to prepare in under 1.5 hours, this recipe is ideal for cozy family dinners or soothing meals during colder months. Packed with flavor and wholesome ingredients, it’s a gluten-free twist on a timeless favorite that you'll want to savor again and again.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 6 cups Chicken broth
- 2 medium Carrots
- 2 medium Celery stalks
- 1 medium Onion
- 2 large Garlic cloves
- 2 tablespoons Olive oil
- 1 Bay leaf
- 1 cup Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 large Egg
- 0.5 cup Milk
- 2 tablespoons Parsley, chopped
- Salt and pepper to taste
Instructions
Begin by prepping your vegetables. Peel and slice the carrots into thin rounds. Dice the celery and onion, and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
Add the carrots and celery to the pot, stirring well. Cook for another 5 minutes until the vegetables start to soften.
Pour in the chicken broth and add the bay leaf. Bring it to a gentle boil.
Meanwhile, cut the chicken breast into bite-sized pieces and season with salt and pepper to taste. Add the chicken to the pot.
Reduce heat to a simmer, cover, and let cook for 20 minutes, allowing the flavors to meld and the chicken to cook through.
To make the dumplings, whisk together the gluten-free flour, baking powder, and salt in a mixing bowl.
In a separate small bowl, beat the egg and milk together, then add to the dry ingredients. Stir until just combined and no dry flour remains. The mixture should be thick and sticky.
Remove the lid from the pot, drop spoonfuls of the dumpling batter onto the surface of the simmering soup. Space them apart slightly.
Cover the pot again and let the dumplings cook for 10-12 minutes without lifting the lid, which will let the dumplings steam properly.
After 12 minutes, check the dumplings for doneness - they should be puffed and cooked through.
Stir in the chopped parsley. Taste the soup and add additional salt and pepper as needed.
Serve the soup hot, ensuring each bowl receives a good portion of both dumplings and chicken.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 10336 mg | 449% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 24.5 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 515 mg | 40% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3777 mg | 80% | |
*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.
