Gluten Free Chicken Stew with Matzo Balls

American, Dinner, Eastern European and Russian

 

Gluten Free Chicken Stew with Matzo Balls
This variation on the classic chicken and dumplings will give you the softest dumplings ever! This tasty dish really can be ready in under 45 minutes, making it a great weeknight meal, too.
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Course: Dinner
Cuisine: American, Eastern European & Russian
Keyword: Chicken, Stew
Servings: 4
Calories: 522kcal
Author: Chef Bill Collins

Ingredients

  • 4 large eggs
  • 2 tablespoons vegetable oil
  • ½ cup club soda
  • 1 cup gluten free matzo meal
  • 3 tablespoons olive oil (divided)
  • 1 onion (peeled and diced)
  • 1 celery stalk (diced)
  • 2 carrots (peeled and diced)
  • 2 tablespoons tomato paste (optional)
  • 2 tablespoons gluten free one-to-one flour
  • 1 ½ pounds boneless chicken breast (or thighs, cut into bite-sized pieces)
  • 2 cups chicken stock (more may be needed)
  • 1 tablespoon Bell's Seasoning (or other poultry seasoning. See note below)
  • 1 cup peas (fresh or frozen)
  • salt
  • pepper

Instructions

  • For the Matzo Balls
  • Beat the eggs with a fork. Add the remaining ingredients, and sprinkle with salt and pepper. Chill for 15 minutes to several hours
  • For the Stew
  • Heat a large skillet over a medium heat. When it’s heated, add two tablespoons of olive oil, then onion, celery, and carrot. Sprinkle with salt and pepper. Cook for 5-7 minutes, or until the vegetables start to cook through 
  • Mix in the tomato paste, and add the flour. Mix it in, and stir for 30 seconds, or until the flour starts to look a bit dry. If the bottom of the pan looks a bit crusty, Splash in some stock or water, and scrape the bottom of the pan with a wooden spook to remove the stuck bits
  • Increase the heat to medium-high, and add the remaining tablespoon of olive oil. Add in the chicken, and leave it alone for a minute or two, until it starts to brown. Stir the mixture, and let the chicken brown a bit more. At this point, the chicken is just being browned, not cooked through 
  • Add the stock, and bring it to a simmer. Mix in the Bell’s seasoning, and add the peas. Then, scoop out the matzoh ball dough, in tablespoon-sized balls. Drop these directly onto the stew. Reduce the heat to low, and cover. Simmer for around 20 minutes, or until the matzo balls are cooked through 

Notes

NOTES:
  • There are so many variations to this. You can use evaporated milk instead of stock. Or add sherry or Marsala to the stew before adding the matzo balls. If you have no poultry seasoning, add whatever you’d like, such as thyme and sage, or rosemary and a hint of cumin. The possibilities are limitless!
Nutrition Facts
Gluten Free Chicken Stew with Matzo Balls
Serving Size
 
4 g
Amount per Serving
Calories
522
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
13
g
Cholesterol
 
276
mg
92
%
Sodium
 
527
mg
23
%
Potassium
 
1173
mg
34
%
Carbohydrates
 
19
g
6
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
48
g
96
%
Vitamin A
 
5855
IU
117
%
Vitamin C
 
22
mg
27
%
Calcium
 
126
mg
13
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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