Gluten Free Chicken and Dumplings

One thing that makes this recipe so special is the topping – a combination of bacon, mushrooms, and green onions that is sprinkled on top of the soup when served.


2 tablespoons olive oil
3 medium carrots, diced
1 large onion, diced
2 cloves garlic, minced
8 cups gluten free chicken broth
1 whole gluten free rotisserie chicken, skin and bones removed and shredded or chopped
2 bay leaves
6 slices nitrate free bacon
1 pound mushrooms, cleaned and sliced
4 green onions – white and green parts, chopped
Kosher salt
Black pepper
1½ cups gluten free flour blend
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons sugar
2 tablespoons butter or dairy free butter substitute, melted
1 cup (more or less) buttermilk or dairy free buttermilk substitute*


  1. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots and onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the chicken broth, chicken, and bay leaves and bring to a gentle boil. Reduce the heat and let simmer for 15 minutes.
  2. While the soup is simmering, chop the bacon into pieces about ½ inch. Place in a large skillet and cook over medium heat until it has rendered its fat and the bacon is crispy. Remove the bacon pieces with a slotted spoon, and add the mushrooms. Raise the heat to medium-high and cook the mushrooms, stirring occasionally, until they are browned, about 8 minutes. Take off the heat, add the bacon back to the pan and add the green onions. Season to taste with salt and pepper and reserve until you serve the chicken and dumplings.
  3. .....
  4. Visit Gluten Free Chicken and Dumplings @ simplygluten-free.com for full directions

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