Gluten-Free, Dairy-Free Chicken & Dumpling Soup
Posted By Crystal On November 9, 2012 @ 10:01 am In Gluten-Free,Guest Post Submissions,LITE Feed (non-deal) Posts,Main Dishes,Recipes | Comments Disabled
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Guest post from Michelle of The Willing Cook [2]
Soups are not the easiest dish when making them allergy-friendly, at least in my opinion. You can certainly do vegetable soups and beef stews, but when you want a creamy soup like clam chowder or broccoli cheese soup, things just aren’t quite the same.
That said, I’ve come up with a pretty good soup for you today. I have sweet memories of my Granny’s delicious Chicken and Dumplings growing up. It has to be one of the best comfort foods!
A few years ago, I asked my mom for her recipe only to find out she used the Bisquick recipe. What!?! I was a little disappointed with that revelation, but oh my, they are still soooo good.
In a way, I have two versions of the same recipe for you today. Bisquick has a gluten-free variety on the shelves with the dumpling recipe on the box. I have made this recipe before and it is delicious.
However, Gluten-Free Bisquick is expensive! It’s about $5 for 16 oz. That’s only 2 cups! If you wish to go the route of the pre-packaged box, follow my directions below for the soup, but substitute in the recipe for the Bisquick dumplings. I decided to make a homemade dumpling instead to save some money and it really is just as easy as using the box mix.
While, allergy-friendly soups are not always the easiest to mimic the real thing, I think you’ll agree that this recipe is right up there with your favorite comfort foods. Enjoy!
Gluten & Dairy Free Crockpot Chicken & Dumpling Soup
Soup Ingredients
- 1 onion, diced
- 1 cup carrots, sliced
- 1/2 cup celery, diced
- 1 cut-up fryer chicken
- salt & pepper
- 7 cups chicken broth
- additional vegetables (optional)
GF Dumplings Ingredients
- 3/4 cup brown rice flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2-3 Tablespoon cold shortening (I use palm shortening that is soy free.)
- 1/2 cup allowed dairy-free milk (rice milk is good for its mild flavor)
Directions
1. Dice your vegetables and lay them in the bottom of your crockpot. Salt and pepper your chicken pieces and lay them on top of your vegetables. Pour your chicken broth into the crockpot. Cover with the lid and cook on low for 6 hours.
2. Once your chicken is cooked, remove from the crockpot to a plate and allow to cool for 20-30 minutes. Turn the crockpot up to high (leave the chicken out for now).
3. To make your dumplings: Mix together all the dry ingredients in a bowl. Cut in the shortening, breaking it up into the flour until only crumbles remain. Pour in your milk slowly until you come to a doughy consistency.
4. Make sure your crockpot is now on high. With a tablespoon, drop the dumplings throughout the crockpot. Place the lid on the crockpot and allow to cook for 1-1 1/2 hours on high, until the dumplings are cooked through and not doughy.
5. Return to the chicken and remove all the meat from the skin and bones. About 30 minutes before the dumplings are finished, add the chicken back into the crockpot.
6. Optional: Add additional vegetables to your soup.
Here is what I did: I cooked frozen whole green beans on the stove top in olive oil. When serving the soup, I put the green beans in the bottom of the bowl and covered it with the soup. It was a great way to add some green to our soup. I will caution you about putting frozen vegetables into the crockpot with the dumplings because the dumplings need a very high temperature to cook. I recommend steaming some vegetables, then adding them to the soup right before you serve it.
7. When the dumplings are cooked, salt & pepper the soup to taste. Spoon it out into bowls and enjoy this easy traditional comfort food, made allergy-friendly!
{Disclaimer: I do not use a crockpot very often because my husband doesn’t like them. I know, can you believe it?! In order to make this recipe as easy as possible for you, I made it into a crockpot version. If you aren’t a crockpot user either, simply convert everything to a large pot, like a dutch oven, and move from the oven to the stove top using the same directions. If you want these directions, ask me in the comment section.}
Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook [2]. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.
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[2] The Willing Cook: http://willingcook.com/
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