Gluten Free Chicken & Dumplings
Ingredients
- 4-5 Lb Whole Chicken
- Frozen Gluten Free Cheese Bread Dough Brazi Bites, Gusto Brazi, etc
- 6-8 Cups Chicken Broth
- 1 Cup Milk
- 5 Tbs Corn Starch
- 4 Tbs Butter
- 2 Bay Leaves
- 3 Cloves Garlic minced
- 1 Onion diced
- 1 Lb Carrots diced
- 1 Lb Celery diced
- Salt and Pepper to Taste approx 1/4 Tspn each
- Fresh Parsley for Garnish optional
Instructions
For the Shredded Chicken
- Remove the giblets from the whole chicken and rinse it under cold water. Pat the chicken dry with paper towels.
- Place the chicken in the crockpot and add the chicken broth, onion, garlic, bay leaves, salt, and pepper. The chicken should be fully submerged in the broth.
- Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken is fully cooked (internal temperature of 165) and fall apart tender.
- Carefully remove the chicken from the crockpot and place it on a platter or cutting board. Let it cool slightly before shredding the meat using two forks. Discard the bones and skin.
For The Soup & Dumplings
- It’s time to start the rest of the soup when the chicken is done cooking and is cooling off.
- Let the frozen bread dough sit a room temperature for 15 minutes to thaw. Cut thawed dough into quarters or eighths.
- In a large pot melt butter over medium low heat. Whisk cornstarch into the melted butter. Then slowly mix in 6 cups of broth from the crockpot.
- Keep the heat on medium low, cover, and bring to a simmer. Stirring occasionally.
- Add the carrots, celery, and thawed/quartered bread dough. Cover and cook for about 25 minutes (stirring occasionally) until the veggies are almost done.
- Stir in a cup of milk and the shredded chicken. Cover and cook until hot. Approximately 15 minutes. Garnish with parsley (optional). Serve hot.