Chicken and dumplings, without a doubt, is my favorite comfort food. It’s one of the things I’ve missed most since I started eliminating things from my diet for health reasons. With the arrival of this fall weather (finally), I made it my mission to nail down this recipe and make it the first I shared on here. And friends, I think I did it!
Now, I’m not going to lie and say the dumplings are a perfect replication of the real deal. As with any grain-free bread, the texture is going to be a little different than glutinous bread. But I think this is about as close as it’s going to get. And, if I do say so myself, it’s pretty dang delicious.
It might seem like an involved recipe, but I guarantee you making it all from scratch is what makes it so good!
So without further ado, I give you my recipe for grain-free chicken and dumplings (accompanied by my very amateur food photography).
Note: If you want the traditional dumpling recipe, don’t worry, I included it at the end of the cooking directions.
For the soup:
1 Whole Chicken (mine was about 5lbs)
4 ribs of celery
2 yellow onions
1 cup peas
3 gloves of garlic
1 Tbsp. whole peppercorns
3 sprigs each of fresh rosemary, sage, and thyme
1 bay leaf
Avocado oil/olive oil/ghee/butter
Salt & Pepper to taste
For the dumplings:
1 cup blanched almond flour
1/2 cup cassava flour
1 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. apple cider vinegar
3/4 cup milk of choice (I used an almond/coconut blend)
Optional: add in a tablespoon of fresh parsley, chives, rosemary, or another herb of choice)
-Place the whole chicken in a large pot. Cut two carrots, two ribs of celery, and one onion into quarters and place in the pot. Add two smashed cloves of garlic, the peppercorns, and the herbs to the pot and fill it with water until the chicken is covered.
-Bring to a low boil and let cook for 60-75 minutes, until the chicken easily pulls off the bone.
-Strain the broth out, set it aside, and let the chicken cool until you can pull it all off the bones without burning your fingers off.
-While you’re letting it cool, chop up the rest of the carrots, celery, garlic, and onion.
-Pull the chicken off the bones and shred (you can save the carcass to make bone broth). Discard the mushy veggies and herbs.
-Heat some oil or butter in the pot over medium heat and add the onion, carrot, and celery. Season with salt and sauté just until the onion is translucent (about five minutes). Add in the garlic and sauté for another minute.
-Add in about eight cups of the reserved broth and about half of the chicken. You want everything covered well, but not too brothy because when you put the dumplings in they should only be partially covered. Let simmer until the veggies are easily pierced with a fork (about 10 minutes).
-While the soup is simmering, mix all the dumpling ingredients together.
-When the veggies are softened, taste the soup and season with more salt and pepper if needed.
-Drop the dumplings into the simmering soup by the spoonful (about three tablespoons each). I got 10 dumplings out of the batter.
-Cook uncovered for five minutes, then cover and cook for another five minutes.
*Not at all paleo dumplings:
1 1/2 cups all-purpose flour
3 tablespoons butter
2 tsp baking powder
1 tsp salt
1/2 tsp pepper
3/4 cup milk
Mix together the dry ingredients, cut in the butter, then add in the milk and mix. When dropping them in the liquid, make them about 1.5 times the size and cook for 10 minutes uncovered and then 10 minutes covered.