Gluten Free Chicken and Dumplings - Fed & Fit (2024)

This recipe for gluten free chicken and dumplings is the perfect thing to warm you up on a cold winter’s night! Hearty chicken soup is topped off with perfectly fluffy dumplings for a meal the whole family will love.

Gluten. Free. Chicken. And. Dumplings. Need I say more? I don’t think there’s any food more comforting than chicken and dumplings (except for maybe this chicken pot pie). Fun fact: I had never actually eaten chicken and dumplings growing up. It wasn’t until later in life, after going gluten free, that I wound up at a dinner party where it was the main dish. Sitting there looking at everyone’s steaming bowls and hearing them exclaim about how good it was, I knew I needed to experiment with my own gluten free chicken and dumplings ASAP.

Ingredients Needed

For the Soup

• 3tablespoons ofsalted butter,divided
• 2poundsof boneless,skinless chicken breast or thighs (or about 3 cups of shredded chicken)
• 3/4teaspoonof coarsesea salt, divided
• ½teaspoonof groundblack pepper,divided
• 1small yellow onion,diced
• 2medium carrots,chopped
• 2stalks of celery,minced
• 2garlic cloves,minced
• 2tablespoons ofgluten-free flour blend
• 4cups ofchicken broth
• ½cupof heavy cream or full-fatcoconut milk
• 1teaspoonof chopped fresh sage(or ½ teaspoon of dried sage)
• 1teaspoonof chopped fresh thyme leaves(or ½ teaspoon of dried thyme)
• 1cupof frozen peas
• Chopped fresh parsleyfor garnish

For the Dumplings

• 1cupplus 2 tablespoons of King Arthur Measure for Measuregluten free flour blend
• ½teaspoonof coarsesea salt
• 1 ½teaspoons ofbaking powder
• 1/4teaspoon ofbaking soda
• ½cupof whole milk or coconut milk
• 6tablespoons of butter,melted
• 1egg

Let’s just say it was a revelation. I mean, why aren’t we putting dumplings in ALL of our soups already?! My first attempt at gluten free chicken and dumplings involved making the dumplings out of Gluten Free Bisquick, but was slowly evolved into the scratch-made dumplings you see here. I know dumpling making can seem a little intimidating at first, but it really isn’t!

How to Make Gluten Free Chicken and Dumplings

First things first, you’ll make the soup, which is best described as a cross between traditional chicken soup and a chicken pot pie filling. Here’s the step-by-step:

1. Sear the chicken – melt 1 tablespoon of butter in a dutch oven (or other heavy-bottomed pot with a matching lid) over medium-high heat. Season the chicken with a 1/2 teaspoon salt and a 1/4 teaspoon pepper, then place it in the pot and sear for 3-4 minutes, until browned. Flip the chicken and sear for an additional 3 minutes, or until browned, then remove from the pot.
2. Saute the veggies – melt the remaining 2 tablespoons of butter in the pot and add the chopped onion, celery, carrot, and garlic. Saute the veggies for 4-5 minutes, until the onion is translucent and the vegetables have started to brown slightly.
3. Add the flour and chicken broth – sprinkle the gluten free flour over the vegetables and whisk to combine, then slowly pour in the chicken broth, whisking constantly to smooth any lumps.
4. Add the rest of the soup ingredients and simmer – stir in the cream, remaining 1/4 teaspoons salt and pepper, sage, thyme, and peas. Add the chicken back to the pot, then cover and reduce heat to medium-low. Let cook for 20 minutes.
5. Make the dumplings – while the soup is cooking, make the dumpling batter. In a small bowl, whisk together the flour, salt, baking powder, and baking soda. Then, mix in the milk, butter, and egg until fully combined and set aside.
6. Shred the chicken – remove the chicken from the soup, transfer it to a bowl, and shred it with two forks, then return to the pot.
7. Add the dumplings to the pot – drop the dumplings in by the spoonful (about the size of a tablespoon), making sure not to overcrowd the pot as they will double in size. (Note that it is very important to make sure the soup is not boiling when you drop in the dumplings or as they cook, or they will fall apart. If the soup is boiling, reduce the heat to low before proceeding with this step.)
8. Finish cooking, garnish, and serve – cover the soup and cook for 15-20 minutes, until the dumplings are cooked through and have expanded in size. Garnish with fresh parsley and serve!

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