This gluten free dairy free chicken and dumplings stew is a one-pot-wonder that is so delicious and easy to make. You’ll want to add this one to your winter dinner rotation!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main Course, Soup, stew
Cuisine: American
Keyword: dairy free, egg free, fish free, gluten free, one pot wonder, peanut free, shellfish free, soy free, tree nut free, wheat free
¼ cupgluten free all-purpose floursuch as Bob's Red Mill Gluten Free Flour
½ teaspoondried oregano leaves
½ teaspoon dried thyme leaves
½teaspoonfreshly ground pepper
1tablespoonextra virgin olive oil
1cupcarrots, diced
2stalkscelery, diced
1mediumonion, chopped
1clovegarlic, minced
6cupslow-sodium chicken broth
12 ouncescooked chicken, choppedAbout 3 cups
1 bay leaf
112 ounce bagfrozen mixed vegetables
For the dumplings
1 ⅓ cups gluten free all purpose floursuch as Bob's Red Mill Gluten Free All Purpose Flour
2teaspoonsbaking powder
½teaspoon dried thyme leaves
¼ teaspoonsalt
½ cupdairy free milksuch as oat, rice, or soy
1teaspoonlemon juice
¼ cupextra virgin olive oil
Instructions
For the stew
Combine the flour, oregano, thyme, and pepper in a small bowl; set aside. Heat the olive oil in a large stockpot over medium-high heat. Add the carrots, celery, and onion to the pot and cook until the carrots are tender and onion is translucent. Add the garlic and cook for another minutes. Next, add the flour and herb mixture and stir until all of the vegetables are coated. Continue to cook, while stirring, for 1 minute more. Add the broth and stir while scraping the bottom of the pot to incorporate all of the flour and bits stuck to the bottom. Bring the stew to a boil. Add the chicken, bay leaf, and mixed vegetables and return to a boil. Reduce the heat to low and simmer.
For the dumplings
In a medium mixing bowl, combine the flour, baking powder, thyme, and salt. In a separate bowl, whisk together the milk, lemon juice, and oil. Add the milk mixture to the flour mixture and mix just until combined. Using a cookie scoop, scoop out the dough and press into a ball (I use a cookie scoop that holds 1 tablespoon). Drop into the simmering soup. Repeat until all of the dough has been formed into balls.
Cover the pot and simmer for 10-15 minutes or until a toothpick inserted into the center of a dumpling comes out clean. Serve immediately.Serving size is 1 ½ cups with 2 dumplings.
Notes
Nutrition Facts: Serving size: 1 ½ cups of stew with 2 dumplings, calories: 418, total fat: 16 grams, saturated fat: 3 grams, trans fat: 0.1 grams, cholesterol: 48 mg, sodium: 438 mg, total carbs: 43 grams, fiber: 6 grams, sugar: 6 grams, protein: 28 grams