How To Make Gluten Free Chicken And Dumplings
These gluten free chicken and dumplings may be without gluten, but it still yields a rich and hearty dish packed with tender chicken and veggies!
Serves:
Ingredients
- 1tbspoil
- ½cuponion,diced
- ¼cupcelery,diced
- ¼cupcarrots,diced
- 2lbchicken breasts,and thighs, bone-in or out
- 2large potatoes,diced
- 2cupfrozen peas,thawed
- 2cupcarrots,thawed
For Dumplings:
- 2cupgluten free flour,high quality
- 1tspxanthan gum
- 1½tspbaking powder
- ½tspsalt
- 1egg
- ⅔cupmilk
Instructions
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Set the Instant Pot to “sauté” and sauté the onion, celery, and carrot in the oil until softened.
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Add the chicken, then add water until it reaches the 6 cup line. Seal and cook on “Poultry” for 35 minutes.
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Once it finishes, let the pressure come down and then open the Instant Pot. Remove the chicken and discard any bones. Shred the chicken and put it back in the broth.
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Stir in the diced potatoes and turn the Instant Pot to slow cook while preparing the dumplings.
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For the dumplings, whisk together the flour xanthan gum, baking powder, and salt.
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In a small bowl, whisk together the egg and milk. Add it to the flour mixture and mix until you have a soft, smooth, but still sticky dough.
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Drop heaping tablespoons of the dumpling mixture onto the chicken soup. Don’t stir. Let the dumplings sit on the top and don’t stir them in.
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Seal Instant Pot again and set it to pressure cook for 12 minutes.
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Let the pressure come down, and then open Instant pot and stir in the thawed peas and carrots.
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Serve warm, and enjoy!
Nutrition
- Calories: 456.76kcal
- Fat: 14.81g
- Saturated Fat: 3.76g
- Trans Fat: 0.13g
- Monounsaturated Fat: 5.82g
- Polyunsaturated Fat: 3.00g
- Carbohydrates: 50.45g
- Fiber: 8.24g
- Sugar: 6.62g
- Protein: 32.29g
- Cholesterol: 94.60mg
- Sodium: 376.72mg
- Calcium: 157.18mg
- Potassium: 857.25mg
- Iron: 3.71mg
- Vitamin A: 366.88µg
- Vitamin C: 27.07mg
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