1cup1:1 gluten-free flour blendif your blend doesn't include xanthan gum, add 1/4 tsp of xanthan gum
1.5tspbutteror vegan butter
1/2cupmilkor milk alternative
In a large stock pan, heat oil over medium heat. Add chicken thighs, onion, celery and carrots and saute for 4 minutes. Flip chicken and saute for another 4 minutes.
Add broth and bay leave to the mixture, bring to a boil then reduce heat to a simmer and cover. Cook broth for about 30 minutes (longer okay).
While the chicken broth is simmering, prepare your dumplings. In a medium sized bowl, combine your gluten-free flour blend*, baking powder, salt, and cold butter. Using your fork, mash the butter into the flour. Add milk and continue to mix dough until it holds together well. When the dough is stiff, use your hands to finish mixing it.
Form dumplings into 20-25 evenly shaped balls and set aside.
About 15 minutes before serving, use a slotted spoon to remove chicken so it cools on a plate. Once cooled, you can shred it. Add dumplings to simmering broth, cover, and simmer for 15 minutes. Do not remove cover during this 15 minutes as the dumplings require the steam to fully cook.
Shred chicken (once cooled) and add it to the broth after dumplings have cooked through. Serve immediately.
I like to add the dumplings 15 minutes prior to dinnertime so they cook fresh. *If your 1:1 gluten-free flour blend doesn't contain xanthan gum, add 1/4 tsp to your dumpling flour mixture.This recipe makes 4 servings. For larger families or family's with larger appetites, double the recipe.Feel free to add more vegetables to liven up your soup. I often veggie-load my soup. Add a little extra broth, if needed, too.