A super humble ingredient is the secret to this gluten-free chicken and dumplings. It’s potato flakes! The flakes, which are simply dehydrated potatoes, are stirred into the chicken soup base to thicken it – no need for a butter and flour roux – and also replace some of the gluten-free flour in the dumplings, helping them stay light and flavorful. This is pure comfort food at its gluten-free finest: tender chicken and vegetables in a creamy sauce with pillowy dumplings cooked right on top – and all in just about an hour.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 3 medium carrots, halved lengthwise and sliced 1/2 inch thick
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 medium onion, diced
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 1 tablespoon fresh thyme leaves, chopped
- 4 cups gluten-free low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/4 cups gluten-free potato flakes
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/4 cup fresh flat-leaf parsley, chopped, plus more for garnish
- 2 cups gluten-free all-purpose flour (see Cook’s Note)
- 1 1/2 cups gluten-free potato flakes
- 2 tablespoons baking powder
- 2 teaspoons garlic salt
- Kosher salt and freshly ground black pepper
- 1 1/2 cups whole milk
- 1/4 cup olive oil
Instructions
- For the chicken soup: Heat the olive oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, garlic, onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables just begin to soften but don’t take on any color, 4 to 5 minutes.
- Add the white wine and thyme and simmer until the wine is completely evaporated, 4 to 5 minutes. Add the chicken broth, chicken thighs, 1 teaspoon salt and a few grinds of pepper and stir to combine. Sprinkle over the potato flakes and stir until they dissolve. Bring the mixture to a boil, then lower the heat to medium low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the peas and heavy cream until well combined; stir in the parsley.
- For the dumplings: Meanwhile, whisk together the flour, potato flakes, baking powder, garlic salt, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the milk and olive oil until combined and a dough forms.
- Use a small ice cream scoop or measuring cup to scoop 14 to 16 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium low until the dumplings have puffed and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and garnish with more parsley, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 674 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 9 g |
| Sugar | 10 g |
| Protein | 36 g |
| Cholesterol | 135 mg |
| Sodium | 1439 mg |
| Serving Size | 1 of 6 servings |
| Calories | 674 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 9 g |
| Sugar | 10 g |
| Protein | 36 g |
| Cholesterol | 135 mg |
| Sodium | 1439 mg |
Reviews
I really wanted to like this recipe. The soup is actually quite tasty, but the dumplings are awful — NOT pillowy, very dense and gluey, almost gritty. Very disappointing. Two stars because the soup was good.