Gluten Free Chicken and Dumplings

Total time1 hr 15 min

Prep time20 min

Cook time55 min

This cozy one-pot dinner starts with tender chicken thighs simmered alongside carrots, celery, and scallions in a savory broth seasoned with thyme and rosemary. A quick tapioca starch slurry thickens the stew into a rich, velvety base that's perfect for spooning over the pillowy dumplings dropped right on top. Those dumplings come together from a gluten free flour blend, baking powder, and a touch of butter and egg, puffing up tender and light as they steam under a tightly covered lid. Every bite delivers that classic combination of hearty shredded chicken, soft vegetables, and fluffy dumplings soaking up all that flavorful broth. Finished with a scatter of fresh parsley, it's the kind of nourishing, from-scratch comfort food that makes a gluten free kitchen feel completely unrestricted. Whether it's a chilly weeknight or a lazy Sunday, this is a dish worth putting in the regular rotation.

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Ingredients

6 servings

For the stew

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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6 scallions, green tops only, thinly sliced
3 medium carrots, peeled and sliced ¼ inch thick
3 stalks celery, sliced ¼ inch thick
1 ½ lb boneless, skinless chicken thighs
1 tsp dried thyme
1 tsp dried rosemary
½ tsp salt
¼ tsp black pepper
5 cups chicken broth
2 tbsp tapioca starch
2 tbsp cold water

For the dumplings

1 ½ cups gluten free flour blend
2 tsp baking powder
½ tsp salt
½ tsp xanthan gum (omit if your flour blend already contains it)
¾ cup milk
3 tbsp unsalted butter, melted and cooled slightly
1 large egg

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the garlic-infused oil in a large Dutch oven over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the carrots begin to soften and the scallions are fragrant, about 5 minutes.
2
Nestle the chicken thighs into the pot in a single layer. Add the thyme, rosemary, 1/2 tsp salt, and black pepper, then pour in the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and reaches 165°F (74°C) on an instant-read thermometer, about 20 minutes.

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