Description
A warm and filling gluten-free copy of Cracker Barrel’s chicken and dumplings, made in one pot for a simple and comforting meal.
Ingredients
Scale
- 6 cups chicken broth
- 2 ribs of celery
- 1/2 medium onion (do not dice or slice)
- 1 lb boneless skinless chicken breasts, each breast cut in half
- 3 cups gluten-free flour (1:1 gluten-free flour of your choice)
- 1 Tbsp baking powder
- 1 1/4 tsp salt
- 1 cup + 4 Tbsp milk
- Salt and pepper to taste
Instructions
- In a large pot or dutch oven, add broth, celery, onion, and chicken breasts. Bring to a boil.
- Reduce heat and simmer for about 15 minutes, until the chicken breast is cooked through (temp of 165 F).
- While the chicken is cooking, prepare the dumplings.
- Remove the chicken, shred it, then drop spoonfuls of dumpling dough into the simmering broth.
- Cook until the dumplings puff and set, keeping the pot covered while they cook.
- Ladle into warm bowls and serve with a little pepper on top.
Notes
Use bone-free chicken breasts for even cooking. Do not overmix dumpling dough. For better texture, use room-temperature milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg