Gluten-Free Rosemary Chicken & Dumplings
Chicken and Dumplings is such a comforting and nostalgic comfort food- and I've made it gluten-free and equally delicious.
Ingredients
Chicken Stew:
- 2 tablespoons olive oil
- 2 lb boneless skinless chicken breast, cubed in 1-inch pieces
- 1 tablespoon kosher salt, separated in half
- 20 turns of fresh-cracked black pepper
- 1 cup yellow onion diced medium
- 1 cup carrot peeled and sliced in 1/2 inch rounds
- 1 cup celery diced medium
- 3 garlic cloves minced
- 1 Tablespoon fresh rosemary minced, plus more whole leaves for garnish
- 5 tablespoons unsalted butter
- 6 tablespoons gluten free all-purpose flour, I used Bob's Red Mill
- 6 cups chicken broth
- ½ cup heavy cream
- 1 Tablespoon granulated garlic
- 2 dried bay leaves
- 1 ½ cups frozen peas
Rosemary Dumplings:
- 2 cups all-purpose GF flour, I used Bob's Red Mill
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 turns fresh-cracked black pepper
- 1 ⅓ cups heavy cream
- 1 teaspoon fresh rosemary minced
Instructions
- Begin by heating a 6-quart Dutch oven over medium high-heat. After 2-3 minutes, add your olive oil and cubed chicken in an even layer.
- Add half of your salt and fresh-cracked black pepper, browning on both sides, 2-3 minutes. Remove from the pot and set aside.
- Add carrots, onion, celery to the Dutch oven and saute for 3 minutes.
- Add the minced garlic, granulated garlic and rosemary, sautéing for a 2 more minutes.
- Reduce the heat to medium-low and add the butter to melt, then the flour, stirring constantly for 2 minutes.
- Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.
- Add the chicken broth, cream, and bay leaves and bring to a simmer. Once soup is at a simmer, cover, and cook for 15 minutes.
- Make the rosemary dumplings: In a large bowl, combine the GF flour, baking powder, salt, pepper, cream and rosemary. Stir until mixture comes together into single mass of dough.
- Using a small cookie or ice cream scoop, form the dough into small round balls about 1 inch in diameter, yielding approximately 16 dumplings.
- Remove lid from pot, and stir in frozen peas. Discard bay leaves.
- Place the dough balls in the simmering soup (careful not to overlap), and cover. Let the soup simmer for 15-17 minutes, or until the dumplings are cooked through.
- Serve in shallow bowls and garnish with freshly-cracked black pepper and rosemary leaves.