Appetizers / Soups / Salads

Gluten Free Chicken and cheddar garlic dumplings takes 30 minutes to prepare.

Gluten Free Chicken and cheddar garlic dumplings takes 180 minutes to cook.

Gluten Free Chicken and cheddar garlic dumplings makes 10 servings.

The ingredients for Gluten Free Chicken and cheddar garlic dumplings are:

3 chicken quarters with skin
1 large onion, diced (about 1 cup)
2 large stalks celery (about 1 cup or a bit more)
1 cup diced crimini or baby bella mushrooms
2-3 tbsp minced garlic
2 tbsp minced ginger root (fresh or paste)
1 tbsp turmeric
1 tsp cumin
2-3 bay leaves,
salt and peper
1 tsp italian seasoning
1/2 tsp marjoram
1/2 tsp thyme
a dash of red pepper flakes (if desired)
1 to 1 1/2 cup sliced carrots
1 large potato diced, about 1 1/4 cup
4 cups water, boiling
2 cups vegetable broth
1 chicken bouillion cube or equivalent
3-4 cups chopped fresh kale
1 can black beans, not drained
1-2 cups frozen okra
3/4 cup frozen corn
1 cup frozen mixed vegetables

Dumplings
1 cup (about 130g =3.5 servings) Bob's Red Mill Gluten Free Biscuit and Baking mix
2 tbsp flax seed, ground (meal)
1 tbsp canola or olive oil
1 tbsp melted butter
1/2 cup milk
1/2 tsp each garlic & onion powder, italian seasoning, and salt and pepper to taste
1/4 cup shredded mozzarella
1/4 cup shredded cheddar

Here is how you make Gluten Free Chicken and cheddar garlic dumplings:

Use a crockport pan which can be used on stovetop with flame. Heat the pot, and then sear the chicken quarters, skin side down, until browned, then flip and sear the other side. Remove the chicken and set aside. At this point, you should have some rendered fat from the chicken skin-- this is important for the healing properties, so if you have about 1 tbsp keep it and pour off any excess. Add the onions and celery to the fat, season with salt and pepper and cook over med. high heat until it wilts and starts to brown.Stir as needed. Add the mushrooms and cook another few minutes. Add the ginger and garlic and continue cooking until fragrant, about 3 min. Add the seasoning. At this point, all the fat should be absorbed into the base, and you may need to add a bit of broth to keep it from burning. You want to cook this on med. heat for 1-2 minutes until the seasonings and fat really permeate the vegetables, which will flavor the base of the dish. Add the carrots, potato, water, bouillion, broth, okra, black beans, kale, and bring to a boil. Have the crockpot set to high, and then add the broth and vegetables onto it. Add the chicken quarters on top, cover and cook on high for 2 hours. While this is cooking, make your dumpling batter and set aside. Add the cheese at the end, and mix into the thick batter. At 2 hours remove from stovetop, add the defrosted frozen vegetables and cook for 5-10 minutes until they are cooked through. Have the soup at a high simmer, and then by rounded tablespoon full add the dumpling mixture. This should make about 20--24 dumplings, so have a wide pot to hold them all. Cover, reduce the flame to simmer, and allow the dumplings to cook through-- about 15-25 minutes. Stir occasionally as needed to keep it from burning on the bottom, but carefully to keep the dumplings intact. Turn off the pot, and leave covered for another half hour, which allows the dumplings to finish, and become fluffier, and allows the broth to thicken from the dumplings into a very thick stew. It's a substantial meal and a small amount is very filling-- about 1 1/4 to 1 1/2 cups to a serving for a meal, with a salad. Serving Size: This makes 3 1/2 quarts of stew, for 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for Gluten Free Chicken and cheddar garlic dumplings is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 273.4

• Total Fat: 10.4 g
• Cholesterol: 41.4 mg
• Sodium: 308.7 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 8.0 g
• Protein: 17.2 g

The dietary needs meet for Gluten Free Chicken and cheddar garlic dumplings is Gluten Free