CHICKEN AND DUMPLINGS | Gluten and Dairy Free Easy Weeknight Meal | Great Way To Use Up Leftovers!

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients; all-purpose flour is often less expensive.

Prepare 3 to 4 cups of cooked skinless chicken breast, diced. You can use rotisserie chicken for convenience.

Make 4 cups of gluten-free chicken broth using Better Than Bouillon, ensuring it is safe for your dietary needs.

Measure out 2 cups of gluten-free frozen mixed vegetables (carrots, corn, green beans, peas).

Add 1 tablespoon of dried thyme and 1 tablespoon of onion powder to the vegetables. If you have sage, add that too.

In a separate bowl, mix 2 cups of dairy-free milk with 6 tablespoons of cornstarch to create a slurry, ensuring there are no clumps.

In a pot over medium heat, combine the gluten-free chicken broth, diced chicken, frozen vegetables, thyme, onion powder, and salt. Bring to a low boil.

Once boiling, add the slurry mixture to the pot and stir until thickened.

In another bowl, combine 1 1/2 cups of gluten-free baking mix, whisked eggs, and 2/3 cup of dairy-free milk. Mix until combined.

Drop spoonfuls of the dumpling mixture into the boiling broth.

Cover the pot and simmer for about 15 minutes until the dumplings are cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens