Easy Gluten Free Chicken and Dumplings
INGREDIENTS
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1 recipe gluten free biscuit dough (I used the Extra Flaky Buttermilk Biscuits from page 227 of GFOAS Bakes Bread, but the Gluten Free Biscuits from the blog would work just fine, too—try using buttermilk in place of milk or cream), chilled
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6 cups (48 fluid ounces) chicken stock, plus more if necessary to thin the soup
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1 cup peeled and shredded carrots (from about 3 medium carrots)
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1/3 cup minced celery (from about 1 medium celery stalk)
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2 sprigs fresh thyme
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1 dried bay leaf
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1 recipe (about 3 1/2 cups by volume or about 24 ounces by weight) gluten free cream of chicken soup (without the added cooked chicken)—or you can use 2 containers of Pacific Cream of Chicken Soup, which is gluten free
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2 cups cooked cubed chicken*
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Fresh flat-leaf parsley, for sprinkling (optional)
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*I just placed 1 1/4 pounds skinless boneless chicken breasts on a greased and lined baking sheet, sprinkled them on both sides with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper and drizzled them with extra virgin olive oil.
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