Chicken and dumplings swimming in a salty, creamy broth of herbs and aromatic vegetables found its way to our kitchen a few weeks ago. A cold-weather food, good for the changing of the seasons, gluten-free chicken and dumplings can satisfy hungry bellies on chilly autumn evenings – fulfilling the roles of both company food and comfort food in one ladle full of thick stew dripping with wholesome fats and dotted by peas, carrots and celery.
A combination of rice, sorghum and tapioca, these gluten-free dumplings are dense, but savory – made even more special by the inclusion of minced fresh herbs: parsley, chives, thyme and celery leaves which are all too often wasted for want of knowledge as to their use.
Even for those who don’t need or care to adhere to a gluten-free diet, the inclusion of gluten-free grains and pseudocereals can bring beautiful variation to the supper table, and with that variation in flavor, texture and appearance also comes variation in nutritive value – ensuring that variety in your diet can help to fuel your body better.
Enjoy. This pot of steaming, creamy stew flecked with fresh herbs, pastured chicken and gluten-free dumplings is for you.
gluten-free chicken and dumplings
for the gluten-free dumplings:
- ½ cup brown rice flour
- ¼ cup sorghum flour
- ¼ cup almond meal
- 2 tbsp buckwheat flour
- 2 tbsp tapioca starch
- ⅓ cup buttermilk
- 1 egg (beaten)
- 2 tbsp butter
- ½ tsp finely ground real salt
- ¼ cup finely minced fresh herbs (chives, thyme, parsley, celery leaves etc.)
for the soup:
- 2 tbsp butter
- 4 ounces bacon (chopped)
- 1 yellow onion (chopped)
- 4 celery ribs (chopped)
- 4 carrots (peeled and chopped)
- 2 boneless skinless chicken breasts, (chopped into bite-sized pieces)
- 1 ½ to 2 quarts bone broth
- 1 cup fresh or frozen English peas
- ½ cup finely minced herbs (chives, thyme, parsley, sage, celery leaves etc.)
preparing the dumplings:
- Stir brown rice flour, sorghum flour, almond meal, buckwheat and tapioca flour together, then pour buttermilk into the flour and stir the mixture together until it resembles cornmeal. Set it aside, covered, for about eight hours or overnight.
- After the dumpling dough has soaked overnight or about eight hours in buttermilk, mix remaining ingredients into the dough and form the dough by hand into balls about one-half to thee-quarters inch in diameter. Set them aside while you prepare the remaining ingredients.
finishing the soup:
- Melt two tablespoons butter in a heavy-bottomed soup pot, then add four ounces chopped bacon to the pot and cook it through. Remove the bacon from the pot and set it aside.
- Toss chopped onion, celery and carrots into the pot and cook them until they become tender and fragrant, then add chopped chicken to the pot and cook for three to five minutes.
- Pour in 1 ½ to 2 quarts fresh chicken broth into the pot and simmer the soup for ten minutes, covered.
- Reduce the heat to medium-low, uncover the soup pot, add 1 cup fresh or frozen English peas into the soup and drop formed dumplings, no more than three-quarters inch in diameter, into the pot. Cover the pot again and allow the dumplings to cook undisturbed for eight to ten minutes.
- After eight to ten minutes, uncover the pot and stir in fresh minced herbs and reserved bacon.
- Ladle into bowls and serve hot.