Saturday, November 23, 2013

Gluten-Free: Grandma's Chicken and Dumplings

Grandma's Chicken and Dumplings

 What are some of your favorite fall dishes?  For me, its comfort foods.  And no matter how bare my cupboards are, I always seem to have all the ingredients for my grandma's chicken and dumplings.  I remember watching her carefully spoon the dumpling mixture into her thick, steamy broth and watching the dumplings transform into little bits of gooey goodness!  "Don't make them too big," she would say, "you don't want them to be the size of tennis balls!"

Today's version of Grandma's best soup is a healthier, gluten-free version.  I used corn starch instead of the traditional butter/flour roux and I used a gluten-free baking mix from Hodgson Mills for the dumplings. The gluten-free dumplings took just a few minutes longer to set up in the broth, so be patient.

Grandma's Chicken and Dumplings

Prep Time: 10 minutes / Cook Time:  25 minutes / Serves: 4

  • 5 boneless, skinless chicken breast tenders, cubed
  • 2 large russet potatoes, cubed
  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 2 large scallions, chopped
  • 1/4 cup frozen peas
  • 2 tbsp. olive oil
  • 1 cup gluten-free pancake/waffle mix (I used Hodgson Mills)
  • 4 cups low-sodium chicken stock
  • 2 tbsp. corn starch, dissolved in 1/4 cup cold water
  • 1 tsp. garlic powder
  • 1/4 tsp. Italian Seasoning
  • salt and pepper
  1. Heat olive oil in large pot on medium heat.  Add carrots, potatoes, celery, scallions and chicken.  Season with garlic powder, salt and pepper and cook until the chicken is almost cooked through and veggies are soft, about 5-7 minutes. 
  2. Stir in the chicken stock, de-glaze the bottom of the pot and bring everything to a boil.  Whisk in the dissolved corn starch and stir until the soup thickens.  Reduce to a low simmer, cover and cook for another 5 minutes.
  3. In a separate large bowl, add the gluten-free pancake/waffle mix.  Whisk in Italian Seasoning and season with salt and pepper.  Add about 2 tbsp. water and continue to whisk until the flour turns to a thick, sticky dough.
  4. Spoon the dough into the soup with a tablespoon, making dumplings about the size of a golf ball (you can make them bigger or smaller to your preference).  Cover the pot and let the dumplings set for about 5 minutes.  With a spoon, turn the dumplings over, add the peas and cover again for another 5 minutes. 

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