Chicken and herbed dumplings is a comforting homemade chicken soup topped with gluten free dumplings bursting with fresh herbs.
I have been wanting to get this recipe out since first beginning the blog but you know what I say, “if my hearts not in it, I’m not cooking it.”
Tad’s Chicken N’ Dumplins
There is a restaurant off of the old historic Columbia river highway in Troutdale Oregon (Portland area) called Tad’s Chicken N’ Dumplins. I was introduced to their chicken and dumplings some twenty plus years ago.
After dining at “Tad’s” for the first time, I immediately got to work on recreating the experience. Over the years this recipe has adapted and now for the first time is gluten free.
This recipe does take a bit of time to cook but it so worth it. Most of the time is in waiting for the chicken to cook and de-boning it.
How to make Chicken and Herbed Dumplings
Remove the neck bone and giblets from inside of the chicken and discard. Place the whole chicken inside a large stock pot. Add the carrots, celery, onion, garlic cloves, sprigs of thyme, bay leaves, and peppercorns. Squeeze the lemon and place inside of the pot. Bring to a boil and reduce to a simmer for two hours. Skim the foam off of the top as it cooks.
Drain the stock through cheesecloth and set aside.
Allow the chicken to cool enough to handle; preferable to refrigerate overnight. Remove the chicken from the pot and pick all of the meat off of the bones, being careful to omit any bones and cartilage.
Wash and dry the same pot and return to medium heat. Heat the olive oil in the pan and add the diced celery, carrots, onions, and garlic. Sauté for eight to ten minutes, stirring occasionally. Add the wine and let reduce for three to four minutes.
To the mirepoix, (vegetables) add twelve cups of the reserved chicken stock, seasonings, and fresh thyme. Bring to a simmer and mix the arrowroot with about three-quarters cup of cold water and add to the pot. Continue to cook while making the dumpling batter, stirring occasionally.
Combine all ingredients together for the dumpling batter and mix well.
Add the peas and pearl onions to the pot, then spoon out the dumpling batter. Some of the dumplings may sink and that is okay. Space each dumpling about an inch apart. Turn heat to medium-low, cover, and cook for twenty-five minutes.
Have you made this RECIPE? Please leave a comment below and let me know what you think.
Share your photos and tag @hungerforspice on Instagram and hashtag it #hungerforspice.
Join our email list! You’ll receive the lastest email each time a new recipe comes out.
Looking for more great recipes? Check out low carb Irish style potato soup and butternut squash soup.
Irish Style Potato Soup-Keto Recipe 
Butternut squash soup
Chicken and Herbed Dumplings-Gluten Free
- Prep Time: 25 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours 5 minutes
- Yield: 16-18 servings
- Category: Soups
- Method: Stove Top
- Diet: Gluten Free
Description
Chicken and herbed dumplings is a comforting homemade chicken soup topped with gluten free dumplings bursting with fresh herbs.
Ingredients
For the Chicken:
1- 4.5 lb whole chicken
1 medium onion, quartered
8 garlic cloves, whole
2 celery stalks, chopped to 2″ pieces
1 large carrot, chopped to 2″ pieces
12 thyme sprigs
2 bay leaves
1 small lemon, cut in half
20 black peppercorns, whole
For the Soup:
2 cups celery, medium dice
2 cups carrots, medium dice
1 cup onion, small dice
4 garlic cloves, minced
2-3 T olive oil
1/2 cup dry sherry or other dry white wine
12 cups reserved chicken stock
3 cups pearl onions
3 cups peas
1 T fresh thyme leaves
1/4 tsp fresh ground pepper
1 T + 1 tsp kosher salt
1/8 tsp nutmeg
1/2 cup arrowroot flour
For the dumplings:
3 1/8 cup white gluten free flour
2 T baking powder
2 tsp granulated Swerve
1 1/2 tsp kosher salt
1 1/2 T fresh sage, minced
1 1/2 T fresh chives, minced
5 T fresh parsley, minced
1 1/2 cup whole milk
2 clove garlic, finely grated
1 small onion, finely grated
Instructions
For the chicken:
Remove the neck bone and giblets from inside of the chicken and discard. Place the whole chicken inside a large stock pot.
Add the carrots, celery, onion, garlic cloves, sprigs of thyme, bay leaves, and peppercorns. Squeeze the lemon and place inside of the pot.
Bring to a boil and reduce to a simmer for two hours. Skim the foam off of the top as it cooks.
Drain the stock through cheesecloth and set aside.
Allow the chicken to cool enough to handle; preferable to refrigerate overnight. Remove the chicken from the pot and pick all of the meat off of the bones, being careful to omit any bones and cartilage.
For the soup:
Wash and dry the same pot and return to medium heat.
Heat the olive oil in the pan and add the diced celery, carrots, onions, and garlic. Sauté for eight to ten minutes, stirring occasionally.
Add the wine and let reduce for three to four minutes.
To the mirepoix, add twelve cups of the reserved chicken stock, seasonings, and fresh thyme.
Bring to a simmer and mix the arrowroot with about three-quarters cup of cold water and add to the pot. Continue to cook while making the dumpling batter, stirring occasionally.
For the dumplings:
Combine all ingredients together and mix well.
Finishing up:
Add the peas and pearl onions to the pot, then spoon out the dumpling batter. Some of the dumplings may sink and that is okay.
Space each dumpling about an inch apart. Turn heat to medium-low, cover, and cook for twenty-five minutes.
So dang amazing especially on a cold day❤
Thank you very much Amy. Happy you enjoy the recipe.
This is an amazing dish. There is so much flavor in the dumplings. Love this!
Thank you so much. So happy you love it!