Gluten Free Chicken Stew with Dumplings
Chilly weather is in the air and the forecast calls for hearty gatherings. It’s amazing how colder days usher in cravings for hot and delicious comfort foods we want to share with family and friends. Our tasty thrill of the moment: gluten free Chicken Stew with Dumplings. We’ve made this recipe soooo many times, and each batch seems more satisfying than the previous meal. As a matter of true story – our daughter declared this is her all time favorite soup. She insisted that she leave a review!
Star Attraction: Gluten Free Dumplings!
What tastes better than a steaming pot of chicken stew? Our answer: gluten free chicken stew with dumplings floating on the top. Our dumplings are soft and pillowy, with an airy texture. The beauty of the dumpling recipe, besides being so easy to make, is that you can adapt it to make tasty gluten free dumplings that your family will enjoy. We love adding an assortment of herbs and seasoning. You may leave out the herbs and make them plain. It’s up to you!
Let us know how it goes! How did your stew turn out? We love to receive questions, comments and pictures. Simply leave a note and rating at the bottom of this page in the space provided. Thank you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree Productions; Recipe updated 9.20 – for a tastier version, pics and clarity; Special thanks to the editors at Sift magazine, who published a recipe for Chicken and Herb Dumplings in their fall 2018 issue. We adapted the recipe to make it less time consuming and gluten free.
Making Gluten Free Chicken Stew and Dumplings in the Flour Farm KitchenPrint
Gluten Free Chicken and Dumplings serve up hot and hearty on the coldest of days. Add fresh herbs to give your dumplings an extra kick of flavor.
Choose Gluten Free, Non-GMO, & Organic ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 1 T Avocado Oil (or high heat oil of choice)
- 4 Boneless Chicken Thighs
- Salt & Freshly Ground Pepper
- 1.9 L (64 fl oz) No Sodium Added Chicken Stock or Water (8 C)
- 2 sprigs Fresh Parsley
- 2 sprigs Fresh Thyme
- 57g (2 oz) Unsalted Butter or favorite saute oil (4 T)
- 1/2 Large Onion, diced or 1 Medium Leek, sliced white and light green parts)
- 2 Large Carrots, diced
- 1 Rib Celery, diced
- 1 Clove Garlic, minced
- 1/2 Shallot, minced
- 283g (10 oz) Cremini Mushrooms, stemmed and quartered
- 84g (3 oz) Flour Farm Organic Gluten Free Flour Blend (3/4 C spoon & level)
- 1/2 tsp Poultry Seasoning (1g)
- 1/4 C Fresh Parsley Leaves, chopped and loosely packed (5 g)
- 1 tsp Fresh Thyme Leaves (1g)
- 59 ml (2 fl. oz) Heavy Cream (1/4 C) optional
- Salt, Seasoning, and freshly Ground Pepper to taste
- Additional chopped herbs for garnish
- 103 ml (3.5 fl. oz) Whole Milk (1/2 C – 1 T)
- 1 tsp Apple Cider Vinegar (15 ml)
- 1 Large Pasture Raised Egg (50g)
- 1/8 C Minced Herbs, or to taste, loosely packed
- 1 Scallion, finely sliced or minced
- 108g (3.8 oz) Flour Farm Organic Gluten Free Flour Blend (1 C spoon & level)
- 1 tsp Double Acting, Aluminum Free Baking Powder (4g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 1/2 tsp Cane Sugar (2g)
- 1/2 tsp Poultry Seasoning, or seasoning of choice (.5g) optional
Equipment: Digital Scale (preferred), Medium Dutch Oven with Lid or Large Heavy Bottom Sauce Pan, Large Dutch Oven with lid, Knife & Cutting Board, Mixing Bowls, Measuring Cups & Spoons, Whisk, Sturdy Spoon, Small Scoop, Large Soup Bowls, Ladle
Before You Dive In – Prep: Please read!
- Rinse chicken and pat dry
- Chop herbs
- Dice or slice vegetables, quarter mushrooms
Make Chicken Stew!
Step 1: Heat oil in a (medium) heavy bottom dutch oven or large sauce pan over medium-high heat. Season both sides of chicken thighs with salt and pepper. Add chicken to the pot, fat side down and sear for 2-3 minutes. Turn the chicken over and sear for another 2-3 minutes.
Step 2: Add chicken stock and sprigs of herbs to the pot. Bring to a boil and then reduce heat to medium low. Partially cover and simmer for about 20 minutes depending on the size of chicken thighs (internal temp should read 165 F (75 C.) Occasionally skim foam off the surface.
Step 3: Remove cooked chicken with tongs or a slotted spoon and transfer to a large bowl or plate. Allow to cool for about 5 minutes. Remove the skin and pull chicken off the bones (if bones are in the chicken) and shred chicken into a separate bowl. Discard skin and bones.
Step 4: Remove herb sprigs from the stock and discard. Add shredded chicken back to stock. Keep stock covered on low or warm.
Note: If you are making dumplings, start making the batter now. Refer to steps 1 and 2 in the directions for dumplings below.
Step 5: In a large Dutch oven or stock pot, melt the butter over medium heat. Add the vegetables and saute until tender – about 6 minutes. Do not brown.
Step 6: Sprinkle the flour and poultry seasoning over the vegetables. Cook and stir for 2 minutes. Add stock with chicken to the vegetables one cup at a time, stirring between each cup to prevent lumps.
Step 7: Bring to a simmer and cook for several minutes to allow soup to thicken. Once it begins to thicken, add chopped herbs and heavy cream (if using). Stir to combine. Taste for seasonings and adjust. Bring to a gentle simmer. If you are not adding dumplings, simmer until vegetables are tender. Keep warm until ready to serve, and garnish as desired. If you are adding dumplings, refer to directions below.
Step 1: In a liquid measuring cup, whisk together milk and vinegar. Set aside for 10-15 minutes.
Step 2: Whisk together dry ingredients in a medium sized bowl.
Step 3: Whisk the egg into the milk mixture and pour into the dry mix. Add the herbs and scallion. Mix together until combined. Do not over mix.
Step 4: Drop the dumpling batter into the simmering stew by tablespoon or using a small scoop. Cover the pot and simmer for 15-20 minutes. Uncover and bathe each dumpling with stew if desired. Dumplings should be fluffy and fully cooked in the middle when done.
Step 5: Ladle the stew into bowls and garnish as desired. Serve immediately.
Make ahead: Prep the vegetables up to two days in advance and keep them covered in the refrigerator. Also, the stew tastes even better the next day! We suggest that you make the dumplings, if desired, the day you serve the stew.
The nutrition information provided below is for the chicken stew recipe as written using salted organic butter, pink Himalayan salt (3g,) organic cream, and homemade chicken stock without added sodium. Portions average 12 ounces (340g). Each dumpling (10 in total) contains the following nutritional information: 60 calories, 1 g sugar, 160mg sodium, 1.5 g fat, 0g saturated fat, 1.5g unsaturated fat, 0g trans fat, 9g carbohydrates, 1g fiber, 2g protein, 20mg cholesterol.
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Serving Size: 12 oz
- Calories: 310
- Sugar: 3g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 125mg
Keywords: Gluten Free Chicken and Dumplings
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