Gluten Free Chicken and Dumplings

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Gluten Free Chicken and Dumplings, its wonderful comfort food and makes an easy weeknight supper!

Gluten Free Chicken and Dumplings | Dinner doesn't get any better than this! It's Perfect Comfort Food!

I love it when I find a really delicious meal like this that’s cooked from scratch and tastes so good you’d think I’d been working in the kitchen all day!

In reality it’s really simple to make and took a little more than an hour to prepare and cook.

But the real bonus for me is when my children appear in the kitchen with empty bowls looking for more, that’s success in my book ๐Ÿ™‚

Because my gluten free Chicken and Dumplings recipe was such a hit with my boys I’ve made it several times over the last couple of weeks and I know it will be on my dinner menu again soon.

If you can peel and chop a few vegetables, boil water then you can make this soup, you probably have most of the ingredients in your fridge already!

It’s perfect comfort food because it’s fresh, cooked from scratch, but it’s not complicated or too time consuming.

The gluten free dumplings provide the lovely ‘comfort’ part of the soup, but that doesn’t mean it’s the kind ofย  dish that leaves you feeling totally stuffed full and uncomfortable afterwards.

As it’s such a light and fresh meal (even with the dumplings) I’ve eaten the leftovers for lunch, it really is a great option any time of the day.

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Gluten Free Chicken and Dumplings | Dinner doesn't get any better than this! It's Perfect Comfort Food!

Gluten Free Chicken and Dumplings
Prep time
Cook time
Total time
Gluten Free Chicken and Dumplings, perfect weeknight comfort food!
Recipe type: Dinner
Cuisine: American
Serves: 4-6
  • 1 whole chicken
  • 1 onion, finely chopped
  • 2 tbsp oil
  • 2 bay leaves
  • 5 carrots, peeled and sliced
  • 3 ribs celery, sliced
  • salt
  • pepper
  • fresh parsley
  • 300g or 2 cups cup All Purpose Gluten Free Flour
  • ¼ tsp Xanthan gum (omit if your flour has gum added)
  • 2 eggs, beaten
  • 1 cup (250mls) gluten free chicken broth
  • 2 tsp baking powder
  • 1 tbsp parsley, finely chopped
  • ½ tsp salt
  1. Put the whole chicken in a large pan and cover with water, add the bay leaves and about six to eight cups of water.
  2. Bring to the boil and then simmer with the lid on for about an hour, you can skim of the foam and scum from the top of the water as you need to.
  3. While the soup is simmering prepare the onion, carrots and celery.
  4. After the chicken has been cooking for about 50 minutes heat the oil in a second pan (large enough to accommodate the soup) and gently saute the onion, carrots and celery for about five minutes.
  5. Add the broth from the chicken to the pan with the vegetables and set the pan to simmer.
  6. When the chicken has cooled enough to handle, peel the skin off and tear the meat off the bones and add it to the soup, then season with salt and pepper.
  8. To make the dumplings add the dry ingredients to a bowl, then add in the beaten eggs, parsley and chicken broth and mix well.
  9. The dumpling mixture will be thick and sticky, drop even sized spoonfuls of it into the soup.
  10. Cover the soup and simmer for 20 minutes.
  11. Taste the soup and season as necessary.
  12. Garnish with chopped parsley and serve.



Gluten Free Chicken and Dumplings, its wonderful comfort food and makes an easy weeknight supper! | dairy free|


    • says

      Thanks so much Nicole! It was really nice actually, though by the time I got to have my bowl of soup the children had eaten almost all the dumplings ๐Ÿ™‚

  1. says

    This soup looks amazing! I can’t wait to make it. Since my husband is gluten-free now, I am excited to try making the gluten free dumplings! Quick question: I got an all-purpose gluten-free flour that says it is 1:1 and already has xantham gum. Can I use 2 cups of that and leave out the xantham gum? What is your opinion?

  2. lynda says

    I made this dish for dinner tonight and my family loved it! I used skinless, boneless chicken thighs so it was much faster to cook: 15-20 for the chicken, 20 minutes for the dumpling, and another 10 minutes of simmering after the chicken was shredded and added back into soup, for a total of about 50 minutes of cooking time. It came out great.

    • says

      Hi Lynda! So glad your family loved it and you found a way to do it with chicken thighs! ๐Ÿ™‚ It’s a favorite round here too, I need to make it again soon!

  3. Heather says

    The soup was fabulous! We added thyme and a lot of black pepper. The dumplings were quite dense and sticky inside, even with a longer cooking time. Any ideas where we went wrong? They held together great, looked great, smell great, but the texture was off. New to gluten free; am I just expecting too much? Most gluten free products are never quite as delish as I hope them to be. Thanks so much for the recipe, will try again for sure!

    • says

      Hi Heather, I made and tweaked this recipe about five or six times before I posted it because I was trying to get super fluffy dumplings, I tried it without eggs and they were even more dense than without. You are correct, the texture for some gluten free food made with GF flour is just never going to be the exactly the same and so the GF dumplings are more always going to be dense than their gluteny cousins. And I’m with you on the ready made gluten free baked products, they are usually a bit of a disappointment so that’s why I typically make my own, so if you’ve not tried any of my baking recipes you might want to give them a go!

    • says

      Hi Joy! Sadly we don’t have an Aldi’s where I live in Mississippi but I am familiar with the store from Scotland.
      If it’s the Aldi’s Gluten Free Baking Mix from what I found on the internet I *think* that it already has Xanthan gum added in the mix, it should tell you on the label though. If your mix does not have any kind of gum added I can’t be sure but I think it might still be ok for the dumplings because of the eggs in the recipe. If you don’t have gum (or something else to replace gluten) in oven baked gluten free goods they can often be very crumbly, but because the dumplings are cooked in the soup I think they may be ok without gum but I can’t say for sure as I’ve not made them that way!

    • says

      Hi Pat, I have it in a pop up but as I just changed some things on my site last week I have yet to add it in elsewhere. I have added you manually and so if you still want to subscribe just reply to the email link, if not just ignore it. I hope this helps!

  4. Kristin says

    I have a son that has an egg allergy as well as egg and wheat allergies. I haven’t been able to find a good recipe for dumplings that excludes all of these items. Do you have any experience with substituting eggs? I usually use a flax egg, but I don’t think that will sound good for dumplings.

    • says

      Hi Kristin, I know it’s hard to have a child with multiple food issues, my Celiac son is also allergic to tree nuts. In answer to your question, I made these dumplings a couple of times and I did try them without egg (I didn’t replace the eggs, just left them out) and they were passable but heavier than the dumplings made with eggs, my son ate them anyway ๐Ÿ™‚ . As we can eat eggs I don’t typically substitute them so I’m just not sure how flax or any of the other replacers will work for this.

    • says

      Hi Kelly, I think it would freeze ok if it’s all fully cooked. I know the soup part would be just fine, not 100% sure on the dumplings but I think they would be ok too.

  5. Kellee says

    Hello Sheena
    I plan on making this recipe today for the first time & wanted to know if step 6 is written correctly. It just says “garnish”. Can you elaborate?
    Thank you for posting a recipe, using fresh vegetables. Looking forward to making this.

    • says

      Hi Kellee, good catch! it’s a mistake, I think I must have pasted it in from the last part of the recipe. I hope you enjoy the recipe ๐Ÿ™‚

  6. Jeanne says

    I made this twice! Absolutely love it. The dumplings were a little wet for my taste after 20 minutes so I uncovered them and cooked another 10-15 minutes. That was better for me. I also replaced part of the parsley with thyme. Thank you for a delicious recipe. It’s a rainy MN evening here and dinner is pure comfort food tonight.

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