Nutrition

Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1 broiler/fryer chicken (about 3 pounds), cut up
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
• 6 cups chicken stock
• 1/2 cup white wine or apple cider
• 2 teaspoons sugar
• 2 bay leaves
• DUMPLINGS:
• 2-1/4 cups gluten-free all-purpose baking flour (without xanthan gum)
• 2-1/2 teaspoons baking powder
• 2 teaspoons sugar
• 3/4 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon butter, melted
• SOUP:
• 1/2 cup heavy whipping cream
• 2 teaspoons minced fresh parsley
• 2 teaspoons minced fresh thyme
• Additional salt and pepper to taste

Instructions

1. 1 Season the cut-up chicken with salt and pepper. In a 6-quart stockpot or Dutch oven, heat the oil over medium-high heat. Brown the chicken in batches, turning to brown it on all sides. Remove it from the pan.
2. 2 To the same pan (and without draining any of the fat), add the onion, carrots and celery. Cook the veggies, stirring, for six to eight minutes or until the onion is tender. Add the garlic. Cook and stir the mixture for another minute. Stir in the gluten-free flour until the vegetables are well coated. Editor's Tip: The flour will thicken the broth. Adding it before the broth lets you cook off the raw-flour flavor.
3. 3 Gradually add the stock to the pot, stirring constantly. Then stir in the wine, sugar and bay leaves. Return the chicken to the pan. Bring it to a boil. Reduce the heat and simmer the soup, covered, for 20 to 25 minutes or until the chicken is no longer pink.
4. 4 In a bowl, whisk the gluten-free flour, baking powder, sugar and salt. In a separate small bowl, whisk the buttermilk and butter until they're blended. Add the wet ingredients to the dry mixture. Stir just until the dough is moistened (do not overmix it). Drop the dough by rounded tablespoonfuls onto a parchment-lined baking sheet. Set the sheet aside.
5. 5 Remove the cooked chicken from the stockpot and let it cool slightly. Discard the bay leaves and skim excess fat from the surface of the soup. Remove the skin and bones from the chicken, then discard them. Using two forks, coarsely shred the meat into 1- to 1-1/2-inch pieces. Return it to the soup pot. Cook the soup, covered, on high until it reaches a simmer.
6. 6 Drop the dumplings into the simmering soup. Reduce the heat to low and cook the dumplings, covered, for 15 to 18 minutes, or until a toothpick inserted in the centers comes out clean. Editor's Tip: Don't stir the dumplings into the broth; just let them bobble on top. Try not to lift the lid while simmering; you want the dumplings to steam.
7. 7 Gently stir in the cream, parsley and thyme. Season the soup with additional salt and pepper to taste.

Original Source

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