Gluten Free Chicken and Dumplings
A cool breeze, a stack of leaves at the curb, and a steaming pot on the stove — that’s the short story behind my favorite autumn recipe. This bowl of Gluten Free Chicken and Dumplings has warmed many chilly evenings in my kitchen, and it’s become a reader favorite because it feels like a warm hug in a bowl: comforting, simple, and perfect for seasonal gatherings.
Introduction
There’s something about the smell of simmering broth and tender chicken that makes fall feel complete. This Gluten Free Chicken and Dumplings recipe is easy enough for weeknight cooking but special enough for a cozy weekend dinner. If you enjoy hearty gluten-free meals, try this satisfying recipe — and if you want another hearty option, consider a satisfying gluten-free baked chicken and vegetables dinner for a family-style twist.
Ingredients list
For the soup
- 4 cups low-sodium chicken stock
- 2 cups cooked, shredded chicken
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil or butter
For the dumplings (gluten-free)
- 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp cold unsalted butter, cubed
- 3/4 cup milk (or dairy-free alternative)
- 1 large egg
This version of Gluten Free Chicken and Dumplings uses pantry-friendly gluten-free flour and a tender, flaky dumpling that bakes right on top of the simmering soup.
Step-by-step instructions
- Prepare the base
- In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until softened, about 5–7 minutes.
- Stir in garlic, thyme, and cook one minute more.
- Pour in chicken stock, add the bay leaf, and bring to a gentle simmer. Season with salt and pepper.
- Add the chicken
- Stir in the shredded chicken and let the pot simmer while you make the dumpling dough.
- Make the dumpling dough
- In a bowl, whisk together gluten-free flour, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Mix in the egg and milk just until combined; don’t overwork the dough.
- Top and finish
- Using a spoon, drop tablespoon-sized portions of dough onto the simmering soup surface, covering as much area as possible without overcrowding.
- Cover the pot and simmer gently for 12–15 minutes. Do not lift the lid during cooking — the steam is what makes the dumplings tender.
- Remove the bay leaf, taste, and adjust seasoning. Serve hot.
This method creates light, pillowy dumplings that soak up the savory broth and pair perfectly with the shredded chicken. If you’d like more meal ideas to serve alongside, check out these simple and delicious gluten-free chicken and rice dinner options.
Tips for success
- Use a flour blend that contains xanthan gum for the best texture; if yours is gum-free, add 1/4 tsp xanthan gum.
- Keep the butter cold when cutting into the flour — this helps create tender dumplings.
- Don’t lift the lid while the dumplings cook; the trapped steam is essential.
- For extra flavor, simmer bones or a carcass with the stock before making the soup.
If you enjoy comforting dairy-based tips, you might also appreciate ideas from a tried-and-true cottage mac and cheese gluten-free tips resource.
Possible variations
- Herb and garlic dumplings: add 1 tsp chopped fresh parsley and 1/2 tsp garlic powder to the dumpling mix.
- Cheesy dumplings: fold 1/2 cup grated cheddar into the dough for a richer bite.
- Vegetable-forward: double the carrots and add potatoes or parsnips for heartier texture.
- Streusel-style topping: for a sweet-savory fall twist, top finished bowls with a light crumble of seasoned gluten-free streusel for crunch on the side.
For lighter or sweeter pairings after dinner, try a delicious and simple gluten-free banana dessert.
Storage recommendations
- Refrigerator: Store cooled soup and dumplings in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of stock to restore consistency.
- Freezing: Freeze the soup without dumplings for up to 3 months. Make a fresh batch of dumplings when reheating so they retain their texture.
- Make-ahead: Prepare the stock and shredded chicken a day in advance; assemble and cook dumplings just before serving for best results.
Conclusion
This Gluten Free Chicken and Dumplings recipe brings the warmth of fall to your table with tender dumplings and rich, savory broth — a simple, reliable classic for home bakers who love seasonal comfort food. For another tested gluten-free take on this classic, see this Gluten Free Chicken and Dumplings Recipe – Noshtastic for additional variations and tips.
FAQs
- How do I make dumplings without gluten tasting gummy?
- Use a gluten-free flour blend that includes xanthan gum or add 1/4 tsp xanthan gum. Keep the dough light, don’t overmix, and use cold butter to ensure tender texture.
- Can I make this recipe dairy-free?
- Yes. Substitute dairy-free butter and plant-based milk (like oat or almond) in equal amounts when making the dumplings.
- Can I use rotisserie chicken for this recipe?
- Absolutely — rotisserie chicken is a great time-saver and adds excellent flavor; just shred and stir into the simmering broth.
- Can I freeze the finished dish?
- Freeze the soup base without dumplings for up to 3 months. Add freshly made dumplings when reheating to preserve their fluffy texture.
Gluten Free Chicken and Dumplings
Ingredients
For the soup
- 4 cups low-sodium chicken stock
- 2 cups cooked, shredded chicken
- 1 large onion, diced
- 3 large carrots, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 leaf bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil or butter
For the dumplings (gluten-free)
- 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp cold unsalted butter, cubed
- 3/4 cup milk (or dairy-free alternative)
- 1 large egg
Instructions
Preparation
- In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until softened, about 5–7 minutes.
- Stir in garlic and thyme, and cook one minute more.
- Pour in chicken stock, add the bay leaf, and bring to a gentle simmer. Season with salt and pepper.
Add the chicken
- Stir in the shredded chicken and let the pot simmer while you make the dumpling dough.
Make the dumpling dough
- In a bowl, whisk together gluten-free flour, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Mix in the egg and milk just until combined; don’t overwork the dough.
Top and finish
- Using a spoon, drop tablespoon-sized portions of dough onto the simmering soup surface, covering as much area as possible without overcrowding.
- Cover the pot and simmer gently for 12–15 minutes. Do not lift the lid during cooking — the steam is what makes the dumplings tender.
- Remove the bay leaf, taste, and adjust seasoning. Serve hot.