Gluten Free Chicken and Dumplings
These gluten-free chicken and dumplings are an easy and nostalgic one-pot dinner you must make during fall or winter! It’s made with a creamy soup base, shredded chicken, veggies, and easy homemade dumplings.
When it comes to cozy season, it just doesn’t get much cozier than chicken and dumplings. I grew up on Matzo Ball soup all the time as a kid, and absolutely love the textures and how warm and hearty it is.
Traditional chicken and dumplings are far from allergen friendly with gluten from the flour, and lots of butter and cream. So I decided it was time to take on this classic in a more allergen friendly way, that’s still super cozy and comforting.
This chicken and dumplings recipe is the gluten free and dairy optional version that you’ve been waiting for! It’s finally time to enjoy this classic again.
Why you’ll love these gluten-free chicken and dumplings
- They’re easy to make! If you’ve been intimidated by this meal, don’t be! It’s more or less a creamy chicken soup with a straightforward dumpling dough.
- It’s nourishing. Not only is it nourishing for your soul, but it’s packed with veggies and protein.
- It’s filling. This recipe is super hearty and filling, so you don’t need to worry about adding any sides.
The Ingredients
For the chicken soup
- Shredded chicken.
- Carrots, onion, garlic, celery and peas.
- Thyme and parsley
- Ghee. You can also use coconut oil or avocado to keep this dairy free, but the buttery flavor is really nice!
- Coconut milk. I highly recommend using canned coconut milk as it’s the creamiest option.
- Gluten-free all-purpose flour. This is my personal favorite all-purpose GF flour. The all-purpose flour helps to thicken the soup base.
For the dumplings
- Gluten-free all-purpose flour. The same flour as above! Keep in mind that this blend has xantham gum which acts as a binder, so I’m not entirely sure gum free flours would work.
- Almond flour. I really like using almond flour to lighten up the dumplings a bit.
- Eggs.
- Coconut milk, chicken broth, and apple cider vinegar
- Ghee. You can also use coconut oil.
- Grain-free baking powder. This is a corn free option, but regular baking powder will also work.
Substitutions
- Substitute the chicken broth and shredded chicken for a fully homemade version like this.
- Make it nut-free by using more gluten-free flour. You may have to add a bit more chicken broth to the dumpling dough as the gluten-free flour is much more absorbant than almond flour.
- Use almond or oat milk instead of coconut milk. Coconut milk tends to be creamier, so you may have to adjust the recipe depending on the creaminess of the milk you choose.
How To Make Gluten-Free Chicken & Dumplings
Here are simple steps with photos. Scroll down to the recipe card to find the full printable recipe with measurements.
Step 1. Saute the carrots, celery and onion. Add the gluten-free flour and toss to coat it. Add the chicken broth.
Step 2. Add the cookie chicken, herbs, frozen peas and coconut milk. Allow the soup to simmer.
Step 3. Combine the ingredients for the dumpling dough.
Step 4. Stir the dumpling dough and scoop into 10-12 dumplings.
Step 5. Scoop the dough on top of the soup. Cover and allow to cook through
Step 6. Serve the cooked chicken and dumplings topped with fresh herbs!
Tips & Tricks
- Use a cast iron pot or dutch oven. These pots do a much better job at conducting heat and cooking everything evenly!
- Use precooked chicken. This is always going to be the fastest way to make a soup like this.
- OR make your own shredded chicken and chicken stock. If you don’t have precooked chicken, you can make your own stock and shredded chicken with a whole chicken! Here’s a recipe that I have that you can follow. This does make the entire process longer, but it’s also a great way to make everything from scratch if you have the time.
Recipe FAQs
Though you can likely modify the recipe, I recommend sticking with the stovetop version to ensure that the cook times are accurate and the dumplings aren’t over- or undercooked!
I do have a grain free and egg version of this recipe linked below!
Store this recipe in the fridge for up to 3 days and reheat it on the stove.
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Gluten Free Chicken and Dumplings
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stove Top
- Cuisine: American
Description
These gluten-free chicken and dumplings are an easy and nostalgic one-pot dinner you must make during fall or winter! It’s made with a creamy soup base, shredded chicken, veggies, and easy homemade dumplings.
Ingredients
For the soup
- 2 tbsp ghee (sub coconut oil or avocado oil)
- 1/2 cup carrots, diced
- 1/2 yellow onion, diced
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- Salt and pepper
- 1/4 cup gluten-free all-purpose flour
- 6 cups chicken broth
- 1 cup coconut milk
- 1 lb shredded chicken, cooked
- 1 cup frozen peas
- 1 tsp dried sage
- 2 tsp fresh thyme (plus extra for topping)
For the dumplings
- 2 tbsp ghee, melted and cooled (sub coconut oil)
- 2 eggs, whisked
- 1/2 cup coconut milk
- 1/3 cup chicken broth
- 1 tsp apple cider vinegar
- 1 3/4 cup gluten-free all-purpose flour
- 1/4 cup almond flour
- 2 tsp baking powder
- Pinch of salt
- 1 tsp dried parsley
Instructions
- Using a large Dutch oven, heat the ghee over medium heat. Add the carrots, onion, and celery and saute until tender, about 5-6 minutes. Add the garlic at the end and saute for another minute.
- Lightly season with salt and pepper, and add the flour to the pot, tossing to coat the vegetables.
- Begin adding the broth just a splash at a time, scraping the bottom of the pan with a wooden spoon as you go to remove stuck bits. Add the remainder of the broth and the coconut milk. Add the chicken, peas, sage and thyme. Stir well and begin to bring to a low boil.
- While you wait for the soup to come up to a low boil, prepare the dumpling dough by combining the ghee, eggs, milk, broth, and apple cider vinegar in a bowl. Combine the two flours, baking powder, salt, and parsley in a separate bowl and whisk well. Add the dry ingredients to the wet ingredients and stir well to combine. You should have a sticky dough.
- Once the soup is boiling, use an ice cream scoop to scoop large dumplings into the soup. You should have 10-12, depending on the size of your scoop. Spoon a bit of broth over each dumpling. Reduce the soup down to a medium simmer and cover the pot tightly to allow the dumplings to steam. Simmer for 18-20 minutes or until the dumplings float and are cooked through.
- Serve topped with additional thyme!
Notes
- To make a grain-free and egg free chicken and dumplings soup instead, check out this recipe!
- Recommended used for this recipe : Dutch oven and cookie scoop.
Photos by Sierra Inn
