Slow Cooked Chicken and Parmesan/Leek/Shallot Dumplings Soup (Gluten-Free)

Ingredient List
Slow Cooked Chicken
  1 quart of Chicken Broth
  6-8 Chicken Thighs
  Celery Seed
  Dried Basil
  Garlic Powder
  Onion Powder
  Pink Himalayan Salt
  White or Black Pepper
 
Dumplings
  ½ Large Shallot
  1 Leek
  2 cups of grated Parmesan Cheese
  2 Eggs
  A glass of room temperature water
  2 cups Bob’s Red Mill Gluten Free Biscuit Mix
  ½ cup of cold  Butter
  Dried Parsley
  Pink Himalayan Salt
  White or Black Pepper

I start this dish by slowing cooking chicken thighs first thing in the morning and give them a good 8-10 hours on low temperature in the crock pot.  I add some other ingredients to further enhance the chicken broth flavor. I love how tender the chicken gets by dinner time.  It’s perfect.  The dumplings are more like the southern version as far as mouth feel.  Then the added ingredients give the dumplings a more pronounced personality and the dish isn’t just about the chicken. There’s a nice balance between the soothing chicken broth, comforting and slow cooked chicken, and the flavorful dumplings.

I hope you enjoy this recipe.  How do you make chicken and dumpling soup? Do you have a fond memory that pops up in your mind when you think of this dish?  I would love to hear from you.  

To make the Dumplings:  

  • Begin by sautéing SHALLOTS and LEEKS in a medium high flat pan
    • Let them cook until the edges caramelize
  • In a mixing bowl, combine and mix Bob’s Red Mill Gluten-Free Biscuit (or baking) mix with BUTTER, PARMESAN CHEESE, whisked EGGS, and the sautéed SHALLOTS and LEEKS
  • Sprinkle in DRIED PARSLEY, WHITE PEPPER, and PINK HIMALAYAN SALT
  • Once your dumpling batter is mixed add room temperature water to mold the mix into a doughy ball
    • The amount of water will vary so only add one tablespoon at a time to prevent having a mixture that is too wet
    • You want a moist consistency that can be molded into a ball
  • Dumplings can be set up in two ways:
    • Either roll out the dough on a flat surface dusted with more gluten-free baking mix.
      • Flatten the dough until it’s about 1/8 of an inch thick.
      • Then slice into ribbons.
      • Eating them in ribbons make the dumplings very light, they cook very quickly, and may crumble in the broth.
    • Or, simply, take pieces of the dough and roll into balls any size you like.
      • Eating them in a ball shape give them a more chewy consistency more similar to a traditional southern dumpling. They still cook quickly and hold their shape in the broth.

To make the Slow Cooked Chicken:  

  • Take 6-8 cleaned CHICKEN THIGHS and place them at the bottom of the crock pot
  • Sprinkle with CELERY SEED, DRIED BASIL, GARLIC POWDER, and ONION POWDER
    • I usually do not measure the amount I sprinkle in, but to be safe a good tablespoon of each will work
  • Then add a pinch of PINK HIMALAYAN SALT and WHITE or BLACK PEPPER
  • Submerge all the ingredients in UNSALTED or LOW SODIUM CHICKEN BROTH
  • Slow cook chicken on low temperature for 8-10 hours
  • About 30 minutes before serving time, or after the chicken cooks, take the chicken thighs out and separate into smaller pieces before transferring them into a large cooking pot.
  • Lastly, use a large soup spoon to put everything from the crock pot into the large cooking pot.

While the broth is at a light rolling boil drop in the dumplings one at a time. They will cook rather quickly and absorb the broth immediately. Serve while hot and enjoy!

Chicken and Dumpling Soup 2

 

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