Chicken Soup:
2 tablespoons olive oil
3 medium carrots, halved lengthwise and sliced 1/2 inch thick
2 stalks celery, finely chopped
2 cloves garlic, minced
1 medium onion, diced
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 tablespoon fresh thyme leaves, chopped
4 cups gluten-free low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 1/4 cups gluten-free potato flakes
1 cup frozen peas
1/2 cup heavy cream
1/4 cup fresh flat-leaf parsley, chopped, plus more for garnish
Dumplings:
2 cups gluten-free all-purpose flour (see Cook’s Note)
1 1/2 cups gluten-free potato flakes
2 tablespoons baking powder
2 teaspoons garlic salt
Kosher salt and freshly ground black pepper
1 1/2 cups whole milk
1/4 cup olive oil
1For the chicken soup: Heat the olive oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, garlic, onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables just begin to soften but don’t take on any color, 4 to 5 minutes.
2Add the white wine and thyme and simmer until the wine is completely evaporated, 4 to 5 minutes. Add the chicken broth, chicken thighs, 1 teaspoon salt and a few grinds of pepper and stir to combine. Sprinkle over the potato flakes and stir until they dissolve. Bring the mixture to a boil, then lower the heat to medium low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the peas and heavy cream until well combined; stir in the parsley.
3For the dumplings: Meanwhile, whisk together the flour, potato flakes, baking powder, garlic salt, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the milk and olive oil until combined and a dough forms.
4Use a small ice cream scoop or measuring cup to scoop 14 to 16 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium low until the dumplings have puffed and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and garnish with more parsley, if desired.
Level: Easy
Total: 1 hr 5 min
Active: 50 min
Yield: 4 to 6 servings
A super humble ingredient is the secret to this gluten-free chicken and dumplings. It’s potato flakes! The flakes, which are simply dehydrated potatoes, are stirred into the chicken soup base to thicken it – no need for a butter and flour roux – and also replace some of the gluten-free flour in the dumplings, helping them stay light and flavorful. This is pure comfort food at its gluten-free finest: tender chicken and vegetables in a creamy sauce with pillowy dumplings cooked right on top – and all in just about an hour.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)