Classic and cozy, this recipe for gluten free chicken and dumplings is full of delicious flavor. Packed with tender chicken, fresh veggies, and fluffy dumpling, it is the perfect comfort food for a chilly day.
Cozy and Delicious: Gluten Free Chicken and Dumplings
Is there anything cozier and more delicious than a hot bowl of gluten free chicken and dumplings on a cold day? If you follow a gluten free diet and have been missing your beloved chicken and dumplings this recipe is perfect for you.
I won’t lie, I wouldn’t categorize this recipe as “healthy” on the surface. It’s made with the real deal ingredients like butter and heavy cream. But, some classic recipes just need the flavor of real butter, you know what I mean? That being said, there is more to a “healthy” recipe than the ingredients. Some recipes are just good for the soul.
The Ingredients You Need to Make This Recipe
Chicken breasts and thighs – he combination of both white and dark meat gives the soup a delicious flavor.
Veggies – the classic veggie combination you would expect: carrots, celery, and onion.
Low sodium chicken broth – I like to use low-sodium broth when cooking so that I can control the amount of salt in the dish.
Herbs – bay leaves and fresh thyme give these chicken and dumpling the most amazing flavor.
Heavy cream – this adds a delicious richness to the soup. You could of course use whole milk, half and half, or coconut milk if you prefer.
Gluten free flour – to keep the gluten free dumplings gluten free, we’re using a gluten free flour. This is my favorite brand and the one I keep in my pantry at all times.
Baking powder – this is necessary to ensure that the dumplings are fluffy and have a nice rise.
Melted butter or ghee – chicken and dumplings is one of those recipes where you NEED that rich flavor that can only come from good butter. If you don’t have butter on hand you can use ghee. It also has that rich buttery flavor.
Arrowroot starch – to thicken the soup up just a bit at the end.
How to Make Gluten Free Chicken and Dumplings
Step One: The first step in this recipe is to sear the chicken in one tablespoon of ghee or butter. While it might seam like an unnecessary extra step, searing the chicken is crucial to being able to develop flavor in the dish. Before searing, season both sides of the chicken liberally with a generous sprinkle of salt pepper for even more flavor. Remember, you don’t have to cook the chicken all the way through at this point, you just want to brown it on both sides before removing it from the pot.
Step Two: Once the chicken has been browned, and removed from the pan, add the other tablespoon of butter or ghee to the pot and then add the veggies and garlic. Sauté everything for a few minutes until the onion starts to become tender and everything is super fragrant.
Step Three: Now, add the chicken back to the pot, cover with the chicken broth, and add in your herbs. Simmer the soup for around 20 minutes until the chicken is cooked through completely and is no longer pink.
Remove the chicken from the pot and then use two forks to shred the meat and then add it back to the pot. Next, stir in the heavy cream and arrowroot starch. Give the soup a taste and add additional salt and pepper if needed.
Step Four: Next, make the gluten free dumplings. Start by adding the gluten free flour, salt, and baking powder to a mixing bowl. Use a fork to whisk the dry ingredients together. Next, add the chives, milk, and melted butter to the dry ingredients and stir until well combined and you have a sticky dough.
Step Five: Bring the soup to a simmer and then use a small cookie dough scoop or tablespoon to drop the dough into the simmering soup. Once all the dumplings have been dropped into the soup, cover the pot with a lid and let the dumplings cook for ten to twelve minutes or until they are fully cooked through.
Step Six: Remove the lid, lower the heat, and stir in fresh parsley before ladling the chicken dumplings into bowl. Sprinkle on more fresh parsley and chives until serving.
- Add in extra veggies.
- Leave out the dumplings for a simple creamy chicken soup.
- Add more fresh herbs like rosemary or sage.
- Use leftover shredded chicken or turkey. After the soup has simmered, but before you have added the dumplings, stir in leftover shredded chicken or turkey.
Frequently Asked Questions
Can I make this recipe dairy free?
Yes! You could substitute coconut milk instead of cream or milk.
Can I use coconut flour or almond flour to make the dumplings?
No. These dumpling will not work if you substitute the gluten free flour for coconut flour or almond flour.
More Reader Favorite Soup Recipes
Healthy Chicken Taco Soup
Salsa Verde Chicken Soup
Whole30 Zuppa Toscana Soup
Chicken and Corn Chowder
Roasted Butternut Squash Soup
I hope you give this Gluten Free Chicken and Dumplings a try! This recipe is so good and even more comforting.
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For the Soup
- 2 tablespoons ghee or butter
- 2 carrots, finely diced
- 2 celery ribs, finely diced
- 1 yellow onion, finely diced
- 6 cloves garlic, minced
- 2 boneless skinless chicken breast
- 4 boneless skinless chicken thighs
- 2 dried bay leaves
- 6 sprigs fresh thyme
- 6 cups chicken broth
- 1 cup heavy cream or full fat coconut cream
- 1/2 tablespoon arrowroot starch
- Fresh parsley, for serving
For the Dumplings:
- 1 ½ cups gluten free flour
- 4 tablespoons melted butter
- 1 ½ cups half and half (could use whole milk or full fat coconut milk)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons minced chives
- Heat a large heavy bottomed pot over medium heat. Once hot, add one tablespoon of ghee or butter.
- Season the chicken liberally with salt and pepper and then add to the pot. Brown the chicken on both sides, for 3-4 minutes and then remove from the pot.
- Add the remaining tablespoon of butter or ghee to the pot. Next, add in the veggies and garlic. Sauté everything for a few minutes until the onion starts to become tender and everything is fragrant.
- Next, add the chicken back to the pot and then add the chicken broth and herbs. Bring the soup to a boil and then reduce the heat to a simmer. Let the soup simmer until the chicken is cooked through completely and is no longer pink.
- Remove bay leaves and thyme sprigs from the pot and discard. Remove the chicken from the pot. Use two forks to shred the meat and then add it back to the pot. Next, stir in the heavy cream and arrowroot starch. Give the soup a taste and add additional salt and pepper if needed.
- Now, make the gluten free dumplings. Start by adding the gluten free flour, salt, and baking powder to a mixing bowl. Use a fork to whisk the dry ingredients together. Next, add the chives, half and half, and melted butter to the dry ingredients and stir until well combined and you have a sticky dough.
- Bring the soup to a simmer and use a small cookie dough scoop, or tablespoon, to drop the dough into the simmering soup. Once all the dumplings have been dropped into the soup, cover the pot with a lid and let the dumplings cook for ten to twelve minutes or until they are fully cooked through.
- Remove the lid, lower the heat, and stir in fresh parsley before ladling the chicken dumplings into bowl. Serve with fresh parsley and chives.
Keywords: chicken and dumplings, gluten free chicken and dumplings