Low FODMAP Old-Fashioned Chicken and Dumplings

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Low FODMAP Old-Fashioned Chicken and Dumplings

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Ingredients

6 servings

For the chicken and broth

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt
½ tsp black pepper
2 tbsp unsalted butter
3 medium carrots, peeled and sliced into ½-inch rounds
3 stalks celery, sliced into ½-inch pieces
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
1 medium yellow onion, diced
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
5 cups low-sodium chicken broth
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 bay leaf
½ cup frozen peas
Ingredient note
A serving of up to about 1/3 cup of frozen peas is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid frozen peas, please tap it and change its rating to Red.
salt and pepper to taste

For the dumplings

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp kosher salt
¾ cup whole milk
3 tbsp unsalted butter, melted
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Melt 2 tbsp butter in a large Dutch oven or heavy-bottomed pot over medium-high heat until the foam subsides. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate. The chicken will not be cooked through at this stage.
2
Reduce the heat to medium. Add the carrots, celery, and onion to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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