Gluten Free Chicken and Dumplings Recipe

Ingredients

3 tablespoons (42 g) extra virgin olive oil
3 large carrots, peeled and chopped
2 large stalks celery, chopped
1 medium yellow onion, peeled and chopped
½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
6 tablespoons (84 g) unsalted butter, (See Recipe Notes)
½ cup (70 g) basic gum free gluten free flour blend, (46 g superfine white rice flour + 16 g potato starch + 8 g tapioca starch/flour) (See Recipe Notes)
4 cups (32 fluid ounces) chicken stock, at room temperature
1 ½ cups (12 fluid ounces) whole milk or half and half, (See Recipe Notes)
1 tablespoon Herbs de Provence, (or substitute 1 1/2 teaspoons dried rosemary + 3/4 teaspoon dried thyme + 1/2 teaspoon dried basil + 1/4 teaspoon dried parsley)

1 ¾ cups (245 g) all purpose gluten free flour blend, (I used Better Batter; click thru for appropriate blends)
⅞ teaspoon xanthan gum, (just measure 1 scant teaspoonful)
¼ cup (35 g) cornstarch, you can also just use more all purpose gluten free flour blend
4 teaspoons baking powder
½ teaspoon kosher salt
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
¾ cup (6 fluid ounces) milk, at room temperature

Preheat your oven to 375°F.
Line a large rimmed baking sheet with unbleached parchment paper, and place the chicken breasts on top.
Sprinkle the salt and pepper on both sides of the meat, and drizzle with the olive oil.
Place in the center of the preheated oven and bake until the chicken is cooked through and registers 165°F on an instant-read thermometer (25 to 35 minutes, depending upon the thickness of the meat).
Once the chicken is cooked, remove it from the oven and cut it into 1/2-inch cubes. Set the chicken aside. The chicken can be made ahead of time and stored in a sealed container in the refrigerator for up to 2 days.

In a large, heavy-bottom stockpot, heat the olive oil over medium heat, then add the carrots, celery, onion, salt and pepper, and stir to combine.
Cook, stirring occasionally, until the vegetables are all fork-tender (about 8 minutes). You can also reduce the heat to low, cover the pot, and cook for 10 minutes.
Push the vegetables to the side of the saucepan, and place the butter in the center. Melt the butter over medium heat.
Add the flour blend and whisk until well-combined. Continue to cook, whisking occasionally, until the mixture starts to simmer and smell fragrant (about 2 minutes). The mixture will first clump and then smooth out.
Slowly add the chicken stock, and then the milk and the herbs, whisking constantly, until well-combined.
Bring the mixture to a simmer, stirring occasionally, until it begins to thicken (about 8 minutes).
Add the cooked chicken, and mix to combine. The soup portion is now complete.

In a medium-size bowl, place the flour blend, xanthan gum, cornstarch, baking powder, and salt, and whisk to combine.
Create a well in the center of the dry ingredients, add the eggs and milk, and mix to combine. The batter will be thick.

Using a large spring-loaded ice cream scoop or two large spoons, scoop the dumpling batter into the hot soup in portions that are about 1/4-cup each.
Stir gently after every few additions to prevent the dumplings from sticking to the bottom of the pot or each other.
Cover the pot and cook, stirring occasionally to turn the dumplings, for 15 to 20 minutes or until they are cooked all the way through. They will be firm and a toothpick inserted in the center of any of the dumplings should come out clean.
Serve hot.