Best Ever Gluten Free Chicken and Dumplings Recipe

In our house, comfort food classics are always on rotation, especially when the weather turns cooler or we just need a little extra warmth and coziness. But with gluten sensitivities in the family, we’ve had to adapt many of our beloved recipes. Chicken and dumplings was one of the toughest to crack – until now! After countless attempts and tweaks, I can confidently say this gluten-free chicken and dumplings recipe is not just good for gluten-free, it’s simply the best chicken and dumplings, period. The aroma of the simmering chicken fills the kitchen with nostalgic warmth, and the first spoonful is pure heaven. The broth is rich and flavorful, brimming with tender chicken and vegetables, and those dumplings – oh, those dumplings! They’re light, fluffy, and perfectly soak up all that delicious gravy. Even my pickiest eaters devour this, and nobody ever guesses it’s gluten-free. This recipe has become a weeknight staple, a potluck favorite, and honestly, just a reason to gather around the table and enjoy a truly satisfying meal. If you’re looking for a gluten-free comfort food recipe that delivers on taste and texture, look no further. This is it.

Ingredients

This recipe uses simple, wholesome ingredients to create a dish that’s both comforting and nourishing. Let’s break down each component and why they’re essential for the best gluten-free chicken and dumplings.

For the Chicken and Broth:

• 1 Whole Chicken: Using a whole chicken is the key to incredibly flavorful broth. The bones, skin, and meat all contribute to a richer, more complex taste than using pre-cut chicken pieces. Plus, it’s economical and provides plenty of chicken for the dumplings. We recommend a chicken around 3-4 pounds for this recipe. You can use a larger chicken, but you may need to adjust the amount of water and cooking time.
• 1 Onion, Finely Chopped: Onion forms the aromatic base of the soup. Finely chopping ensures it cooks down beautifully and infuses the broth with its sweet, savory flavor without overpowering the other ingredients. Yellow or white onions work best for their mild and versatile taste.
• 2 tbsp Oil: A little oil is needed to sauté the vegetables and build flavor. Olive oil or avocado oil are excellent healthy choices, but any neutral cooking oil will do. This step helps to soften the vegetables and release their natural sweetness before they simmer in the broth.
• 2 Bay Leaves: Bay leaves are subtle but essential flavor enhancers. They add a slightly peppery, almost tea-like note to the broth, contributing to its overall depth and complexity. Don’t skip these! They make a noticeable difference.
• 5 Carrots, Peeled and Sliced: Carrots bring sweetness, color, and nutritional value to the soup. Sliced carrots cook quickly and evenly, adding a pleasant texture to each bite. Choose medium-sized carrots and slice them about ¼ inch thick.
• 3 Ribs Celery, Sliced: Celery provides another layer of aromatic complexity and a subtle savory note. Like carrots, sliced celery cooks down nicely and adds a welcome textural element. Use fresh, crisp celery for the best flavor.
• Salt: Salt is crucial for seasoning and bringing out the flavors of all the ingredients. Start with a generous amount in the broth and adjust to taste throughout the cooking process. We recommend using kosher salt for its clean, consistent flavor.
• Pepper: Freshly ground black pepper adds a touch of warmth and spice. Season generously to complement the other flavors in the soup. Adjust the amount to your preference.
• Fresh Parsley: Fresh parsley is used both as a garnish and as an ingredient in the dumplings. It adds a bright, herbaceous note that balances the richness of the soup and dumplings. Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor.

For the Gluten-Free Dumplings:

• 2 1/4 cups All-Purpose Gluten-Free Flour (300g): The heart of our gluten-free dumplings! It’s crucial to use a good quality all-purpose gluten-free flour blend for the best results. Different blends can vary in texture and absorbency, so measuring accurately is important. We recommend using a blend that contains xanthan gum for structure (if your blend doesn’t, see the next ingredient). Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
• 1/4 tsp Xanthan Gum (omit if your flour has gum added): Xanthan gum is a crucial ingredient in gluten-free baking. It acts as a binder, mimicking the role of gluten in traditional doughs. If your gluten-free flour blend already contains xanthan gum, you can omit this additional amount. If not, adding a small amount ensures the dumplings hold their shape and don’t become crumbly.
• 2 Eggs, Beaten: Eggs add richness, moisture, and binding power to the dumpling dough. Beating the eggs lightly before adding them to the dry ingredients helps them incorporate smoothly. Use large eggs for this recipe.
• 1 cup Gluten-Free Chicken Broth (250ml): Gluten-free chicken broth is used to moisten the dumpling dough and bring the flavors of the soup into the dumplings themselves. Using broth instead of water enhances the overall savory taste. Ensure your chicken broth is certified gluten-free to maintain the integrity of the recipe.
• 2 tsp Baking Powder: Baking powder is the leavening agent that makes the dumplings light and fluffy. It creates air pockets in the dough during cooking, resulting in a tender, airy texture. Make sure your baking powder is fresh for optimal leavening.
• 1 tbsp Parsley, Finely Chopped: Fresh parsley is added to the dumpling dough for flavor and visual appeal. It complements the parsley in the soup and adds a fresh, herbaceous note to the dumplings.
• 1/2 tsp Salt: A touch of salt in the dumpling dough balances the flavors and enhances the overall taste. It also helps to season the dumplings from within.

Instructions

Follow these step-by-step instructions to create the best gluten-free chicken and dumplings you’ve ever tasted! We’ve broken down each step to make it easy and foolproof, even for beginner cooks.

Part 1: Making the Chicken Broth and Soup Base

1. Poach the Chicken: In a large, heavy-bottomed pot or Dutch oven, place the whole chicken. Cover the chicken completely with cold water. This usually takes about 6-8 cups of water, but ensure the chicken is fully submerged. Add the bay leaves to the pot. Using cold water helps to extract maximum flavor from the chicken as it heats up slowly.
2. Bring to a Simmer and Simmer: Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and gently simmer, covered, for about 1 hour. Skim off any foam or scum that rises to the surface of the water with a spoon or ladle as you go. This “scum” is just protein and impurities released from the chicken, and removing it will result in a clearer, cleaner-tasting broth. Simmering gently, rather than boiling vigorously, ensures tender chicken and a flavorful broth.
3. Prepare the Vegetables: While the chicken is simmering, prepare your vegetables. Finely chop the onion, peel and slice the carrots, and slice the celery ribs. Having these ready will streamline the next steps.
4. Sauté the Vegetables: After the chicken has been cooking for about 50 minutes, heat the oil in a separate large pan (this pan will eventually hold the entire soup, so make sure it’s big enough). Add the chopped onion, sliced carrots, and sliced celery to the pan. Sauté over medium heat for about 5 minutes, or until the onions are softened and translucent and the vegetables are slightly tender. Sautéing the vegetables in oil before adding them to the broth enhances their flavor and adds depth to the soup.
5. Combine Vegetables and Broth: Carefully pour the broth from the chicken pot into the pan with the sautéed vegetables. You can strain the broth through a fine-mesh sieve if you want an extra clear broth, but it’s not strictly necessary. Let the vegetable broth mixture simmer on medium heat for a few minutes while you prepare the chicken. Simmering allows the vegetable flavors to meld with the chicken broth.
6. Shred the Chicken: Once the chicken has cooked for an hour and is tender, carefully remove it from the pot and place it on a cutting board to cool slightly. Let it cool until it’s comfortable to handle. Remove and discard the chicken skin. Tear the chicken meat off the bones into bite-sized pieces. Discard the bones. Shredding the chicken into bite-sized pieces makes it easy to eat in the soup.
7. Add Chicken to Soup: Add the shredded chicken to the pan with the vegetable broth. Season the soup generously with salt and pepper to taste. Start with about 1-2 teaspoons of salt and ½ teaspoon of pepper, and adjust to your preference. Taste the broth and adjust seasoning as needed – this is crucial for a flavorful final dish!

Part 2: Making and Cooking the Gluten-Free Dumplings

1. Prepare Dry Ingredients: In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if using), baking powder, parsley, and salt. Whisking ensures the dry ingredients are evenly distributed and prevents lumps.
2. Combine Wet and Dry Ingredients: In a separate small bowl, lightly beat the eggs. Add the beaten eggs and gluten-free chicken broth to the bowl with the dry ingredients. Mix well with a spoon or spatula until just combined. Do not overmix the dough. The dumpling mixture will be thick and sticky – this is normal. Overmixing can develop the gluten-free flour too much and make the dumplings tough.
3. Drop Dumplings into Soup: Bring the soup to a gentle simmer. Using a spoon or a small cookie scoop, drop even-sized spoonfuls of the dumpling mixture directly into the simmering soup. Work quickly to drop all the dumplings into the soup before the first ones start to overcook. Aim for about 12-16 dumplings, depending on the size of your spoonfuls.
4. Simmer Dumplings: Cover the pot tightly with a lid. Reduce the heat to low and simmer gently for 20 minutes. Do not lift the lid during this time! The steam trapped inside the pot is what cooks the dumplings through. Simmering gently ensures the dumplings cook through without becoming tough or falling apart.
5. Check for Doneness and Season: After 20 minutes, carefully remove the lid. The dumplings should have puffed up and be cooked through. To check for doneness, insert a toothpick into the center of a dumpling – it should come out clean. Taste the soup and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.
6. Serve and Enjoy: Ladle the gluten-free chicken and dumplings into bowls and serve hot. Enjoy your comforting and delicious gluten-free meal!

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Servings: 6

Estimated Calories per Serving: Approximately 450-550 calories

• Total Carbs: 41g
• Protein: 27g
• Fat: Estimated 20-30g (varies depending on chicken fat content and oil used)

This recipe provides a balanced meal with a good source of protein, carbohydrates, and healthy fats. It’s also packed with vegetables, providing essential vitamins and minerals. Remember to adjust portion sizes based on your individual dietary needs.

Preparation Time

• Prep Time: 15 minutes (chopping vegetables, preparing dumpling batter)
• Cook Time: 1 hour 20 minutes (simmering chicken and dumplings)
• Total Time: 1 hour 35 minutes

While the total time is a little over an hour, much of it is hands-off simmering time. The active prep and cooking time are relatively short, making this a manageable weeknight meal.

How to Serve Gluten-Free Chicken and Dumplings

This comforting dish is a meal in itself, but here are some ideas to elevate your serving experience:

• Garnish with Fresh Herbs:
  • Parsley: Chopped fresh parsley is a classic and essential garnish, adding brightness and freshness.
  • Chives: Finely chopped chives offer a mild oniony flavor that complements the soup.
  • Thyme: A sprinkle of fresh thyme leaves adds an earthy, aromatic touch.
• Serve with a Side Salad:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a nice contrast to the richness of the chicken and dumplings.
  • Caesar Salad: A classic Caesar salad can also be a delicious accompaniment.
  • Winter Salad: In colder months, a salad with roasted root vegetables and a maple vinaigrette would be a hearty and seasonal choice.
• Crusty Gluten-Free Bread:
  • Serve with slices of warm, crusty gluten-free bread for dipping into the delicious broth.
  • Garlic bread or cheesy gluten-free breadsticks would also be fantastic.
• Consider a Dollop of Sour Cream or Yogurt:
  • A dollop of sour cream or plain Greek yogurt adds a creamy tanginess that can cut through the richness of the soup.
• Beverage Pairings:
  • White Wine: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs well with chicken and dumplings.
  • Light Beer: A light lager or pilsner is a classic pairing for comfort food.
  • Iced Tea or Lemonade: For a non-alcoholic option, iced tea or lemonade are refreshing choices.

Additional Tips for Perfect Gluten-Free Chicken and Dumplings

1. Don’t Overmix the Dumpling Dough: Overmixing gluten-free dough can lead to tougher dumplings. Mix just until the ingredients are combined and no dry flour remains. A slightly lumpy batter is perfectly fine.
2. Ensure Broth is at a Simmer When Adding Dumplings: The broth should be simmering gently, not boiling vigorously, when you drop in the dumplings. A gentle simmer ensures the dumplings cook through evenly without breaking apart.
3. Resist the Urge to Peek: It’s crucial to keep the lid on the pot while the dumplings are steaming. Lifting the lid releases steam and can prevent the dumplings from cooking properly and becoming fluffy.
4. Use Quality Gluten-Free Flour: The quality of your gluten-free flour blend significantly impacts the texture of the dumplings. Choose a reputable all-purpose blend that you trust and that ideally contains xanthan gum.
5. Make it Ahead (Partially): You can make the chicken broth and soup base ahead of time. Store it in the refrigerator for up to 3 days. When ready to serve, reheat the soup and then make and cook the dumplings fresh. This is a great way to break up the cooking process for busy weeknights.

FAQ Section: Gluten-Free Chicken and Dumplings Ingredients

Q1: Can I use boneless, skinless chicken instead of a whole chicken?

A: While a whole chicken provides the richest broth, you can use boneless, skinless chicken thighs or breasts for convenience. You’ll need about 1.5-2 pounds of chicken. You can still make a flavorful broth by using store-bought gluten-free chicken broth and simmering the chicken in it along with the bay leaves. Keep in mind the broth will not be quite as deep and flavorful as when using a whole chicken.

Q2: Can I substitute the gluten-free all-purpose flour with another type of gluten-free flour?

A: For this recipe, it’s best to stick with an all-purpose gluten-free flour blend. Single-ingredient gluten-free flours like almond flour, coconut flour, or buckwheat flour will not work the same way and will result in very different dumpling textures. If you are in a pinch, a gluten-free oat flour might work, but the texture will be slightly denser.

Q3: I don’t have xanthan gum. Can I still make the dumplings?

A: If your gluten-free flour blend already contains xanthan gum (many do), you don’t need to add extra. If your blend doesn’t contain xanthan gum, you can try making the dumplings without it, but they may be more delicate and slightly more prone to crumbling. Adding a small amount of psyllium husk (about ½ teaspoon) could also help provide some binding if you don’t have xanthan gum.

Q4: Can I add other vegetables to the soup?

A: Absolutely! Feel free to customize the soup with your favorite vegetables. Good additions include:

• Potatoes: Diced potatoes (Yukon Gold or Russet) add heartiness. Add them when you add the carrots and celery.
• Peas: Frozen peas can be added during the last 5 minutes of cooking for a pop of sweetness and color.
• Green Beans: Fresh or frozen green beans can be added along with the peas.
• Corn: Frozen or canned corn kernels add sweetness and texture. Add them during the last 5 minutes of cooking.
• Mushrooms: Sautéed mushrooms (cremini, button, or shiitake) can add an earthy flavor. Sauté them with the onions, carrots, and celery.

Q5: Can I use dried parsley instead of fresh?

A: Fresh parsley is preferred for its brighter flavor, but you can use dried parsley if needed. Use about 1 teaspoon of dried parsley in the dumpling dough and 1 teaspoon in the soup. Keep in mind the flavor will be less vibrant than with fresh parsley. If using dried parsley, add it to the dumpling dry ingredients and to the soup while the vegetables are simmering to allow it to rehydrate and release its flavor. Fresh parsley as a garnish is still recommended if possible.

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