How to Thicken Chicken and Dumplings Without Using Cornstarch

Comfort food like chicken and dumplings is always a good idea. Tender chicken pieces are cooked in a rich, creamy broth in this hearty dish, which also has soft, pillowy dumplings. It’s pure deliciousness in a bowl!.

The key to perfect chicken and dumplings is achieving that luscious velvety broth. Traditionally, cooks use cornstarch as a thickening agent. However, cornstarch doesn’t fit everyone’s dietary needs. The good news is you can make deliciously thick chicken and dumplings without cornstarch.

In this article, we’ll explore 10 amazing substitutes for thickening chicken and dumplings without cornstarch Whether you avoid corn products or simply want more options, these handy ingredients will help you achieve the ideal texture and consistency Let’s get cooking!

Use Flour as a Thickening Agent

All-purpose flour is readily available in most kitchens, making it an accessible cornstarch substitute. When using flour to thicken chicken and dumpling broth, it’s important to make a roux.

When flour and fat (like butter or oil) are cooked together, they make a roux. The flour loses its raw taste as it cooks, which lets it slowly thicken the broth.

To make a roux:

• Melt 1-2 tbsp butter in a saucepan over medium heat.
• Whisk in an equal amount of all-purpose flour to form a paste.
• Cook the roux for 2-3 minutes, whisking constantly.
• Slowly whisk in chicken broth until desired thickness is reached.

The roux will give the broth a lovely velvety texture without making the other flavors taste too strong. Switch out the butter for bacon drippings for even more richness!

Incorporate Mashed Potatoes

Mashed potatoes are an excellent way to thicken chicken and dumpling broth. Potatoes contain starch that acts as a natural thickener when released during cooking.

To use mashed potatoes:

• Cook 2-3 potatoes until very tender, then mash them well with milk, butter, and seasonings.
• Once the potatoes are smooth and lump-free, stir them into the simmering broth.
• The starch from the potatoes will gently thicken the broth as it simmers.

This method gives the broth a light, creamy potato flavor that goes well with the chicken. Russet or Yukon Gold potatoes work particularly well.

Add a Roux to the Chicken and Dumplings

Another option is to thicken the dish by adding a roux directly to the simmering chicken and dumplings. The roux incorporates into the broth, thickening it without compromising the flavor.

To use this method:

• In a skillet, prepare a blonde roux with equal parts butter and flour.
• When the roux has cooked for 2-3 minutes, add it directly to the pot of chicken and dumplings.
• Stir well until fully blended. Allow to simmer for 5 minutes as the broth thickens.

The result is a glossy, velvety broth that coats each fluffy dumpling beautifully. Feel free to experiment with different roux colors for varied flavor depth.

Try Arrowroot Powder

Arrowroot powder makes an excellent gluten-free, corn-free thickener. This white powder is extracted from the arrowroot plant. It’s an easily digestible starch that thickens at low temperatures.

To use it:

• Mix 1-2 tbsp arrowroot powder with 1 tbsp cold water to form a slurry.
• Pour the slurry into the simmering chicken and dumplings broth.
• Stir continuously for 1-2 minutes as the broth thickens.

Arrowroot powder creates a clear, glossy sheen and silkier texture. It also withstands freezing well. Just remember that a little goes a long way since it thickens more efficiently than cornstarch.

Utilize Tapioca Starch

For delicious results without cornstarch, turn to tapioca starch. This gluten-free starch derived from the cassava root helps bind liquids and acts as a thickener.

To use for chicken and dumplings:

• Mix 1-2 tbsp of tapioca starch with water to make a slurry.
• Stir the slurry into simmering broth until desired consistency is reached.

Tapioca starch can withstand high temperatures, so it’s perfect for thickening hot soups and stews. It creates a beautifully glossy texture. Enjoy tapioca’s subtle sweetness in your chicken and dumplings!

Harness the Power of Xanthan Gum

Xanthan gum is a popular cornstarch substitute in gluten-free baking. This emulsifier and thickener is produced through the fermentation of sugar. Just a little bit of xanthan gum goes a long way.

Here’s how to use it:

• In a small bowl, whisk together 1/2 tsp xanthan gum with 1 tbsp cold water.
• Pour the mixture into simmering broth and whisk vigorously for 1 minute.
• Let sit for 5 minutes as the gum works its thickening magic.

Xanthan gum quickly infuses liquid with a slippery thickness. A little extra stir at the end helps distribute it evenly. Now you can avoid cornstarch without sacrificing texture!

Embrace the Creaminess of Pureed Vegetables

For a nutrient-packed thickener, look no further than pureed vegetables! Blending cooked veggies releases pectin, starch, and fiber that naturally thicken and enrich broth.

Try blending and adding:

• Carrots
• Winter squash
• Turnips
• Celery root
• Potatoes

For best results:

• Steam veggies until very tender then blend into a smooth puree.
• For a thinner consistency, puree with broth then add to the pot.
• For thicker broth, add puree directly then simmer to desired thickness.

The possibilities are endless! Get creative with vegetable flavors that complement your recipe.

Let Your Slow Cooker Work Its Magic

Slow cookers naturally thicken broth over a long cooking time. The prolonged simmering allows flavors to meld, tenderizes meat, and concentrates the broth.

To make thick chicken and dumplings in the slow cooker:

• Combine chicken, vegetables, and seasonings with broth in the slow cooker.
• Cook on low heat for 6-8 hours.
• During the last hour, add dumpling batter on top.
• Cook uncovered until dumplings are cooked through.

The starch released from the chicken and vegetables will gently thicken the surrounding broth for delicious results with no cornstarch required!

Reduce the Broth

Here’s an easy thickness technique that requires only time. Simmering broth uncovered concentrates it by reducing water content.

Follow these steps:

• Make chicken and dumplings as desired in a broth-based recipe.
• Once finished cooking, remove dumplings and chicken pieces.
• Bring remaining broth to a simmer and cook uncovered for 15-30 minutes.
• Return chicken and dumplings to the pot and serve.

Reducing the broth amplifies the flavor while naturally increasing viscosity. This hands-off approach lets you achieve homemade goodness without extra thickeners.

Add Dairy for Richness

For a creamy boost of thickness, stir in some dairy at the end of cooking. Heavy cream, half and half, or whole milk add decadence along with natural thickening power.

Try whisking in:

• 1/4 cup heavy cream or half and half
• 1/2 cup whole milk
• 3 tbsp butter
• 1/4 cup sour cream

For ultimate richness, go for a combination like heavy cream and butter. Just avoid boiling the broth once dairy is added, as curdling can occur. The milk proteins will give your broth a lovely thickness!

Creating the perfect broth for chicken and dumplings has never been easier thanks to these simple cornstarch substitutes. With handy ingredients like flour, arrowroot, dairy products, and pureed vegetables, you can avoid cornstarch while retaining a luscious thickness.

Get creative with these recipes and find new favorite combinations! Soon your homemade chicken and dumplings will become a coveted family tradition passed down for generations.