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