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There’s nothing quite like a warm, comforting bowl of Gluten Free Chicken and Dumplings to soothe the soul. This hearty dish is packed with tender chicken, vibrant vegetables, and fluffy gluten-free dumplings that will leave you craving more. Perfect for chilly evenings or whenever you need a hug in a bowl!
Growing up, my grandmother’s chicken and dumplings was a staple at family gatherings. The aroma of simmering chicken and fresh herbs would fill the house, drawing everyone to the kitchen. When I adopted a gluten-free lifestyle, I was determined to recreate her beloved recipe without compromising on taste or texture. After several trials, I perfected this Gluten Free Chicken and Dumplings recipe that brings back those cherished memories.
Now, it’s time to roll up your sleeves and get ready to cook this delightful dish. Trust me, the effort is well worth it!
What to Expect
- Time: Approximately 1 hour 30 minutes
- Difficulty: Moderate
Before You Begin
Before diving into the recipe, make sure you have all your ingredients prepped and ready. Chop your vegetables, measure out your gluten-free flour, and have your chicken broth warmed. This will make the cooking process smoother and more enjoyable.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Whole chicken | 1 |
| Onion, finely chopped | 1 |
| Oil | 2 tbsp |
| Bay leaves | 2 |
| Carrots, peeled and sliced | 5 |
| Celery ribs, sliced | 3 |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley | For garnish |
| GLUTEN FREE DUMPLINGS | |
| All Purpose Gluten Free Flour | 2 1/4 cups (300g) |
| Xanthan gum | 1/4 tsp (omit if your flour has gum added) |
| Eggs, beaten | 2 |
| Gluten free chicken broth | 1 cup (250mls) |
| Baking powder | 2 tsp |
| Parsley, finely chopped | 1 tbsp |
| Salt | 1/2 tsp |
Step-by-Step Guide
- Place the whole chicken in a large pan and cover with water (about six to eight cups). Add the bay leaves.
- Bring the pot to a boil, then reduce heat to a simmer. Cover and cook for about an hour, skimming off any foam or scum that rises to the top.
- While the chicken is simmering, finely chop the onion, peel and slice the carrots, and slice the celery.
- After the chicken has been cooking for about 50 minutes, heat the oil in a second large pan. Gently sauté the onion, carrots, and celery for about five minutes.
- Add the broth from the chicken to the pan with the vegetables and let it simmer on medium heat for a few minutes.
- Once the chicken has cooled enough to handle, remove the skin and tear the meat off the bones. Add the chicken meat to the soup and season with salt and pepper.
- To make the dumplings, combine the dry ingredients in a bowl. Add the beaten eggs, parsley, and chicken broth, mixing well to form a thick and sticky dough.
- Drop even-sized spoonfuls of the dumpling mixture into the simmering soup.
- Cover the soup and let it simmer for 20 minutes.
- Taste the soup and adjust the seasoning if needed. Garnish with chopped parsley and serve hot.
Pointers for Perfection & How to Store
For the best results, ensure your dumpling dough is thick and sticky. This consistency is key to achieving fluffy, tender dumplings. If the dough feels too thin, add a bit more gluten-free flour. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Simply reheat on the stove with a splash of broth to maintain the desired consistency.
If you’re looking for another comforting gluten-free dish, be sure to check out this Gluten Free Chicken Pot Pie Recipe.
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Gluten Free Chicken and Dumplings
- Total Time: 60
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Chicken and Dumplings recipe is the definition of comfort in a bowl. It features tender shredded chicken and wholesome vegetables swimming in a rich, creamy broth, topped with fluffy, pillowy dumplings that taste just like the classic version. Made entirely without wheat, it’s a warming, hearty dinner perfect for cold nights.
Ingredients
— The Soup Base —
2 tablespoons unsalted butter (or olive oil)
1 large yellow onion, diced
2 large carrots, peeled and sliced into rounds
2 stalks celery, chopped
2 cloves garlic, minced
1 lb (450g) boneless, skinless chicken breasts (or thighs)
6 cups gluten-free chicken broth
1 teaspoon dried thyme
½ teaspoon poultry seasoning
½ teaspoon salt and ¼ teaspoon black pepper
½ cup heavy cream (optional, for richness)
— The Gluten-Free Dumplings —
1 ½ cups gluten-free all-purpose flour blend (measure-for-measure with xanthan gum)
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons cold unsalted butter, cubed
¾ cup whole milk (or buttermilk)
Instructions
1. Sauté Aromatics: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are soft and translucent. Stir in the garlic and cook for 1 minute.
2. Simmer Soup: Pour in the chicken broth. Add the raw chicken breasts whole, along with the thyme, poultry seasoning, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the chicken is cooked through.
3. Shred Chicken: Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the chicken to the pot. Stir in the heavy cream if using.
4. Make Dumpling Dough: While the soup simmers, whisk together the gluten-free flour, baking powder, and salt in a medium bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture looks like coarse crumbs. Stir in the milk until a soft, sticky dough forms. Do not overmix.
5. Drop Dumplings: Ensure the soup is at a gentle simmer (not a rolling boil). Use a tablespoon or cookie scoop to drop mounds of the dough directly onto the surface of the soup. Space them out slightly.
6. Steam (Crucial Step): Cover the pot immediately with a tight-fitting lid. Cook for 15 minutes undisturbed. **Do not lift the lid!** Trapping the steam is what makes the dumplings fluffy and ensures they cook through.
7. Serve: Remove the lid. The dumplings should be puffed and cooked through (insert a toothpick to check). Serve hot, garnished with fresh parsley.
Notes
The Lid Rule: Lifting the lid while the dumplings steam releases the heat and can cause them to become dense or gummy. Trust the process!
Flour Blend: Use a high-quality ‘cup-for-cup’ gluten-free flour blend. If your blend doesn’t have xanthan gum, the dumplings may fall apart.
Thicker Soup: The starch from the dumplings naturally thickens the broth. If you prefer it even thicker, mix 1 tablespoon of cornstarch with a little water and stir it into the boiling soup before adding the dumplings.
Dairy-Free: Use olive oil, unsweetened almond milk, and omit the heavy cream (or use full-fat coconut milk).
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 850
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 26
- Cholesterol: 85
Your Burning Questions Answered!
- Can I use a different type of gluten-free flour?
- Yes, you can experiment with different gluten-free flour blends. However, ensure it’s a 1:1 substitute for all-purpose flour to maintain the right texture.
- How can I make this dish vegetarian?
- You can substitute the chicken with a plant-based protein like tofu or tempeh and use vegetable broth instead of chicken broth.
Can I freeze the Gluten Free Chicken and Dumplings?
While you can freeze the soup, the dumplings may become slightly mushy upon reheating. It’s best to enjoy this dish fresh.
Dig In & Enjoy!
There you have it—a delicious, comforting bowl of Gluten Free Chicken and Dumplings that’s sure to become a family favorite. Whether you’re cooking for a crowd or simply treating yourself, this dish is a heartwarming choice. Don’t forget to garnish with fresh parsley for that extra touch of flavor and color. For more delicious ideas, follow me on Pinterest.