Gluten Free Homemade Chicken and Dumplings
Gluten Free Homemade Chicken and Dumplings takes an old-favorite vintage recipe and makes it gluten free so all of your family and friends can enjoy it too! This wonderful homemade version of Chicken and Dumplings uses "from scratch" homemade gluten free dumpling noodles. Comfort food at its best!
Equipment
- 1 large crockpot
- 1 large stock pot with lid
- 1 Rolling Pin
- 1 pastry wheel to cut the noodle dough
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
Gluten Free Homemade Chicken and Dumplings
- 5 cups chicken cooked and shredded, (1 whole chicken cooked off and deboned, reserving broth)
- 1 gallon water enough water to fill your crockpot while cooking the chicken
- 1 tsp. Salt and pepper to taste
- 2 carrots sliced
- 2 ribs celery sliced or diced
- 1/2 small onion diced
- 96 oz. chicken broth (three 32-oz. containers) only needed if you don't cook off a whole chicken and use rotisserie chicken instead
Homemade Gluten Free Egg Noodles
- 2 cups gluten free flour (I prefer Cup4Cup)
- 2 large eggs
- 2 tsp. salt
- 1/4 to 1/2 cup water
Instructions
Gluten Free Homemade Chicken and Dumplings
- Place chicken in crockpot.
- Fill with water as far as possible, but not so full that the broth will overflow while cooking.
- Sprinkle heavily with salt and pepper.
- Allow chicken to cook over night on low in the crockpot (or about six hours on high).
- Allow chicken to cool about an hour before removing.
- Reserve broth.
- Debone chicken.
- Discard fat, gristle and bones.
Homemade Gluten Free Egg Noodles
- Mix together flour, eggs and salt and add water as needed to make dough for a ball.
- Turn dough on a well-floured board and knead until smooth and elastic.
- Cover, let rest 10 minutes.
- Divide in half.
- Roll out flat and thin and using pastry cutter, cut dough into 2 to 3” squares.
- Let dry for at least 1 hour. (You can allow the noodle dough to dry for several hours if desired).
- Heat broth (reserved from crockpot, or three 32-oz. containers chicken broth in a large stock pot).
- Bring broth to a boil.
- Add carrots, celery and onions to the boiling broth; add chicken.
- Place noodles one at a time into rapidly boiling chicken broth.
- Can remove chicken to allow room and add back later.
- Use a fork to make room to drop each square in after all noodles have been added.
- Lower temperature and cover stock pot with lid until dumplings are done about 20 minutes.
- If necessary, add enough flour to thicken broth a little and add chicken back and simmer or serve.
- To serve: ladle chicken and dumplings into bowls and garnish with fresh, snipped parsley and cracked black pepper.
Notes
NOTE: You need to begin making the noodles about three hours before serving time to have them cooked and ready at that time.
NOTE: If you're using a whole chicken and all that broth it only makes sense to make a double or triple batch of noodles, otherwise the recipe will be too soupy. I made a double batch of this recipe.
NOTE: This dough is much easier to roll out than wheat flour dough, but it is also much more fragile so you have to be softer with the rolling pin, and take care when cutting into strips and handling the dough so the noodles don’t fall apart or become messy.
NOTE: This dough does not take near as long to cook as regular wheat noodles, and the noodle pieces do not stick to each other like they do with wheat noodles, probably because of the lack of gluten.
NOTE: Preparation time does not include time required to rest and dry noodles before adding to broth.
NOTE: Preparation time does not include time required to debone chicken.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 204kcalCarbohydrates: 20gProtein: 22gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 91mgSodium: 1718mgPotassium: 405mgFiber: 3gSugar: 3gVitamin A: 2156IUVitamin C: 2mgCalcium: 56mgIron: 2mg
Tried this recipe?Let us know how it was!