Now that fall is here and the temperatures are cooler, it is the perfect time for a delicious soup recipe. Trust me when I say that you will not want to lose this recipe. It is so good. Katie has converted this chicken and dumplings recipe to Kneophla soup. She said the only note on this is when making, you will not need all that milk for the dumplings. Just add milk until the dough looks good.
Gluten Free Chicken and Dumplings (Cracker Barrel Style)
- 2 tablespoons olive oil
- 1 1/2 cups onion chopped
- 3/4 cup carrots chopped (about 1.5 large carrots)
- 3/4 cup celery chopped (about 2 celery stalks)
- 3 garlic cloves minced
- 1 teaspoon ground black pepper
- 3/4 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 1 3/4 teaspoons salt divided
- 1/2 teaspoon dried parsley
- 4 cups chicken stock
- 2 cups water
- 2 bay leaves
- 2 pounds bone in/skin on chicken breasts
- 1 cup Bob’s Red Mill gluten free biscuit mix plus more for dusting (can substitute your favorite gluten free flour blend if desired, but results are not guaranteed)
- 1/2 teaspoon baking soda
- 2 tablespoons butter
- 1 1/2 cups milk divided
- 2 tablespoons cornstarch
Using a stock pot, heat olive oil over medium-low heat. Add the onions and cook until slightly brown and translucent. Add the carrots and cook for a few minutes until soft. Finally, add the celery and cook until soft.
Add the garlic, black pepper, rosemary, thyme, nutmeg, 3/4 teaspoons of salt, and parsley. Cook until fragrant, about 30 seconds. Deglaze the pot with about 1/2 cup of chicken stock to pick up all the brown bits. Reduce till stock has cooked by half. Add the bay leaves.
Add the chicken, chicken stock, and water to the pot. If necessary, add more water to cover the chicken. Bring to a boil and reduce to a simmer, keeping the pot covered. Skim any white foam that comes to the top. Cook for 20 – 30 minutes until the chicken registers 165 degrees. Final cooking time will depend if you’re using chicken thighs or chicken breasts.
While the chicken is cooking, add flour, baking soda and remaining 1 teaspoon salt to a large bowl. Whisk to combine. Cut the butter into the dry ingredients. Using your hands, incorporate the butter until the dough becomes shaggy (see photo 1 in above collage). Add 1/2 cup of milk and stir just until it kinda resembles wet sand (photo 2) and sticks together when squeezed (photo 3). You should be able to form a large dough ball (photo 4). If the dough is too dry, add more milk, tablespoon by tablespoon. The dough will not be perfectly smooth and should have clumps and be rather stiff. Form the dough into a ball and if possible, let rest for about 10 minutes.
Flour a flat surface and rolling pin. Place the ball of dough in the middle and roll until it is about 1/4 of an inch thick. Using a butter knife, cut dough into large and fat noodle-like strips (photos 5 and 6). Sprinkle with flour and carefully place in a bowl using a long spoon. The dumplings will be delicate.
Once the chicken is thoroughly cooked, remove from broth and place in a large bowl. Let cool. Once the chicken has cooled and you can handle it, remove any skin and bones if necessary. Shred chicken and set aside. Remove bay leaves from the stock and discard.
Bring the stock to a low boil, add dumplings one by one using a spoon. Take care not to place dumplings on top of one another. They will start to float to the top as they begin to cook. Reduce to a simmer.Periodically and carefully stir the pot. Cook for about 2-3 minutes.
Mix the remaining 1 cup milk and cornstarch in a bowl to create a slurry. Reduce the dumplings and broth to a low simmer and add the milk and cornstarch. If you want it to be creamier, add more milk. Return the chicken to the pot, and cook until dumplings and cornstarch are cooked through and chicken is warm, about 7 minutes, carefully stirring to prevent dumplings from sticking to the bottom.
Season with salt and pepper and serve!