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Recipe for Gluten Free Chicken and Dumplings

Gluten Free Chicken and Dumplings 2 (2)

5 from 1 reviews

 

Ingredients

  • ***FOR THE SOUP***
  • -1 whole chicken, pasture-raised chicken
  • -3/4 teaspoons medium grind Himalayan salt, divided, plus more for seasoning chicken
  • – 1/2 teaspoon freshly ground black pepper, divided, plus more for seasoning chicken
  • – 1/4 cup lemon juice
  • -1 bay leaf
  • -2 tablespoons extra virgin olive oil
  • -1 large yellow onion finely chopped
  • -6 large carrots, peeled and chopped
  • -1 medium leek, thoroughly rinsed and chopped (see notes below)
  • -3 ribs celery chopped
  • -1/2 teaspoon ground turmeric
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  • ***FOR THE DUMPLINGS***
  • -2 cups cassava flour (Note: Sprouted spelt flour can be used if you are NOT gluten free)
  • -1/4 cup brown rice flour
  • -2 teaspoons baking powder
  • -3/4 teaspoon medium-grind Himalayan salt
  • -2 organic, pasture-raised eggs, beaten
  • -1 1/4 cups chicken broth (use broth from soup)
  • -1 cup plus 1 tablespoon finely chopped parsley, divided

Instructions

FOR THE SOUP:

  1. Pat the inside and outside of the chicken with paper towels and generously season chicken with salt and pepper. Put the whole chicken in a large pot and add 9 cups of water along with the lemon juice, bay leaf, ½ teaspoon salt and ¼ teaspoon pepper. Bring liquid to a boil and then simmer with the lid on for about an hour, skimming off the foam and scum from the top of the water periodically.
  2. While the soup is simmering, heat the oil in a second large heavy pot over medium heat; add the onion, carrots, leek, celery and garlic. Sauté vegetables for 6 to 7 minutes, or until soft. Season with ¼ teaspoon salt and remaining ¼ teaspoon pepper.
  3. After the chicken has been cooking for an hour, set the chicken aside to cool. Add the broth from the chicken to the pot with the vegetables. Stir in the turmeric and simmer for 10 minutes.
  4. When the chicken has cooled enough to handle, peel the skin off and discard. Tear the meat off the bones (note: leave the meat on the legs, if desired) Add the chicken to the broth and adjust seasoning. Turn off the heat and cover chicken while preparing the dumplings below. 
  5. Add the 1 cup of parsley after you add the dumplings and just before serving. 

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FOR THE DUMPLINGS:

  1. To a medium sized mixing bowl, add the cassava flour, brown rice flour, baking powder and salt; mix ingredients together. Add in the beaten eggs, broth and 1 tablespoon parsley and mix well (note: the dumpling mixture will be thick and sticky).
  2. Spoon out approximately 2 heaping tablespoons of the dumpling mixture, lightly form into balls with clean hands and drop dumplings into soup broth.
  3. Cover soup and simmer for 20 minutes. Add the remaining 1 cup of parsley and serve warm. 

Notes

How to Clean and Prep Leeks:

  1. Place leek on a cutting board. Insert the tip of a sharp knife about a 1/4-inch below the lowest opening in the leek. Cut straight through, up to and through the green ends of the leek, leaving the pale part of the leek whole.
  2. Fan open the leek and place under cold running water. Rinse out any dirt or sand. If the leek is especially dirty, you may want to make another similar cut through the leek to further be able to fan the leek open.
  3. Cut off the dark green tops of the leek, reserving about 5 inches or so of the dark green. Note: Many chefs suggest discarding the green part of the leek, but we like the taste (it’s basically just a big onion green!) and we don’t like the idea of throwing out food unnecessarily. Plus the greens are great in soup.