Chicken and dumplings is the ultimate comfort food, known for its rich, savory broth, tender chicken, and fluffy dumplings. Making it gluten free doesn’t mean sacrificing flavor or texture—this recipe delivers all the warmth and heartiness you crave, with simple swaps that keep it safe for gluten-sensitive eaters.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt, plus more to taste
- 4 cups low-sodium chicken broth (ensure gluten free)
- 1 cup water
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (if using cornstarch slurry)
For the Gluten Free Dumplings:
- 1 1/2 cups gluten free all-purpose flour blend (with xanthan gum)
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme (optional)
- 2 large eggs
- 1/2 cup whole milk (or dairy free milk)
- 2 tablespoons unsalted butter, melted (or dairy free alternative)
Instructions
- Prepare the Base: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
- Add garlic, dried thyme, dried parsley, bay leaf, black pepper, and salt. Stir and cook for 1 more minute until fragrant.
- Pour in chicken broth and 1 cup water. Nestle chicken thighs into the pot. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 25-30 minutes, or until chicken is cooked through and tender (internal temperature should reach 165°F/74°C).
- Remove chicken to a plate. When cool enough to handle, shred chicken with two forks. Discard bay leaf from the pot.
- Optional: For a thicker broth, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water in a small bowl to make a slurry. Stir into the simmering broth and cook for 2-3 minutes until thickened.
- Return shredded chicken to the pot and add frozen peas. Taste and adjust salt and pepper as needed. Keep the soup at a gentle simmer while you make the dumplings.
- Make the Dumplings: In a medium bowl, whisk together gluten free flour blend, baking powder, salt, and dried thyme (if using). In a separate bowl, whisk eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix. The batter should be thick but spoonable—add a splash more milk if it’s too stiff.
- Drop heaping tablespoons of dumpling batter onto the surface of the simmering soup. Dumplings will expand, so leave space between them. You should get about 10-12 dumplings.
- Cover the pot tightly with a lid and simmer for 15 minutes. Do not lift the lid during this time; the trapped steam is essential for fluffy dumplings.
- After 15 minutes, check a dumpling by cutting it in half—it should be cooked through and not doughy in the center. If needed, cover and cook for 2-3 more minutes.
- Remove from heat. Ladle soup and dumplings into bowls and garnish with fresh parsley. Serve hot.
Tips
- Flour Blend Matters: Use a high-quality gluten free all-purpose flour blend that contains xanthan gum for best dumpling texture. Brands such as King Arthur Measure for Measure or Cup4Cup work well.
- Dairy Free? Substitute plant-based milk and vegan butter for a completely dairy free version. Unsweetened almond or oat milk are good options.
- Don’t Overmix Dumpling Batter: Overmixing can make dumplings tough. Stir until just combined for the fluffiest results.
- Storing Leftovers: Dumplings can soak up broth over time. If making ahead, consider storing dumplings and soup separately, or add a splash of broth when reheating.
Serving Suggestions
- Serve with a simple green salad dressed in lemon vinaigrette to cut the richness.
- Pair with roasted vegetables such as Brussels sprouts, green beans, or asparagus for extra nutrition.
- Top bowls with extra fresh herbs like dill or chives for a burst of flavor.
- Offer gluten free rolls or crusty bread on the side for hearty appetites.
Variations
- Vegetable-Heavy: Add diced potatoes, parsnips, or mushrooms for more vegetable content.
- Herb Dumplings: Stir minced fresh herbs (parsley, chives, dill) into the dumpling batter for extra flavor.
- Turkey and Dumplings: Swap chicken for leftover turkey—perfect after the holidays.
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for subtle heat.
- Creamy Style: Stir in 1/2 cup of heavy cream or coconut cream just before adding the dumplings for a richer, creamier broth.
Storage and Reheating
Refrigerator: Store cooled chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Note that the dumplings will continue to absorb broth and may soften, but they remain delicious.
Freezer: For best texture, freeze only the soup base (without dumplings) for up to 2 months. Dumplings tend to get mushy when frozen and thawed. If you want to freeze dumplings, consider freezing uncooked batter in individual portions and dropping into simmering soup straight from frozen.
Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen as needed. Microwave individual servings in a microwave-safe bowl, covered, for 2-3 minutes, stirring halfway through. Avoid overcooking, as dumplings can become tough if reheated for too long.
Frequently Asked Questions
- Can I make this recipe ahead of time?
- Yes, you can prepare the soup base (without dumplings) up to 2 days in advance. When ready to serve, bring the soup to a simmer, prepare the dumpling batter, and cook the dumplings fresh for best texture. If you need to make the entire dish ahead, store dumplings and soup separately if possible, and reheat gently.
- What is the best gluten free flour for dumplings?
- Choose a gluten free all-purpose blend that contains xanthan gum, which helps bind and give structure to the dumplings. Popular brands include King Arthur Measure for Measure, Cup4Cup, or Bob’s Red Mill 1-to-1 Baking Flour. Avoid single-flour blends (like rice flour only), as they tend to be gritty or dense.
- Can I use rotisserie or pre-cooked chicken?
- Absolutely. If you have cooked chicken on hand, skip the step of poaching raw chicken. Instead, add shredded cooked chicken to the soup after sautéing the vegetables and bring it to a simmer before adding dumplings. This saves time and works well for using up leftovers.
- Why are my dumplings dense or gummy?
- This is often due to overmixing the batter or insufficient steaming during cooking. Stir batter just until combined, and avoid lifting the lid while dumplings cook. Also, ensure your flour blend contains xanthan gum for proper lift and structure.
- Can I make this recipe dairy free?
- Yes. Use unsweetened plant-based milk (like almond, oat, or soy) and a dairy free butter substitute. The results are still fluffy and flavorful.
- How can I thicken the broth without cornstarch?
- If you prefer not to use cornstarch, let the soup simmer uncovered for a few extra minutes to reduce and concentrate. Alternatively, mash a few cooked potatoes or blend a small portion of the soup and stir it back in to thicken naturally.
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