Gluten Free Chicken and Dumplings, its wonderful comfort food and makes an easy weeknight supper!
How to Make Gluten Free Chicken and Dumplings
My recipe for gluten free chicken and dumplings is made from entirely from scratch, no Bisquick or other ready made mixes here, and I think it’s better than Cracker Barrel’s version 🙂
I prefer to make my own chicken broth by cooking a whole chicken and using the resulting broth and the cooked chicken for this recipe, it just has a much nicer, fresher, flavor than using ready made chicken broth.
While the chicken is cooking I have plenty time to prepare the carrots, onions and celery and then I like to saute them a little in the pan to bring out the natural sweetness.
And then once you’ve made the dumplings and the soup is ready to serve, I alway add some fresh parsley to amp up the flavor a little, it’s more than just a garnish!
How to make gluten free dumplings from scratch
So I’ve tinkered around with a couple of recipes trying to make dumplings that were soft and tasty and this one works well. I did try to make them egg free (without an egg substitute) and that made a much heavier dumpling, my kids ate it anyway but it was not great.
I also wanted to make a dumpling that was dairy free and this one has no milk of any kind in it.
You could try it with a flax egg but I’ve never tried it that way so please let me know if that works for you.
The dumplings are simple to make, just add the dry ingredients to a bowl and stir well so that they are all combined. Then you make a little ‘well’ in the middle of the bowl and add the eggs and chicken stock and you’re good to go!
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MORE OF MY FAVORITE GLUTEN FREE RECIPES!
- Oven Baked Italian Meatballs
- Easy Shepherd’s Pie
- Chicken Piccata
- Gluten Free Honey Sesame Chicken
- PF Chang’s Mongolian Beef Copycat
- Beef and Butternut Squash Stew
- Beef Bourguignon
Best Ever Gluten Free Chicken and Dumplings!
- 1 whole chicken
- 1 onion finely chopped
- 2 tbsp oil
- 2 leaves bay
- 5 carrots peeled and sliced
- 3 ribs celery sliced
- fresh parsley
- 2 1/4 cups All Purpose Gluten Free Flour 300g
- 1/4 tsp xanthan gum omit if your flour has gum added
- 2 eggs beaten
- 1 cup gluten free chicken broth 250mls
- 2 tsp baking powder
- 1 tbsp parsley finely chopped
- 1/2 tsp salt
Put the whole chicken in a large pan and cover with water, add the bay leaves and about six to eight cups of water.
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.
While the soup is simmering prepare the onion, carrots and celery.
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.
Add the broth from the chicken to the pan with the vegetables and set the pan to simmer.
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.
To make the dumplings add the dry ingredients to a bowl, then add in the beaten eggs, parsley and chicken broth and mix well.
The dumpling mixture will be thick and sticky, drop even sized spoonfuls of it into the pan with the soup.
Cover the soup and simmer for 20 minutes.
Taste the soup and season as necessary.
Garnish with chopped parsley and serve.