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.
Watch How to Make This Recipe
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 and that’s always healthy.
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 This Dish with Gluten Free 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.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also take a picture & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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
Leave a comment
Delicious! Easy gluten free dumplings!
Delicious! Easy dumplings!
This is my new favorite thing to do with leftover turkey!
I love your recipe I just had to adjust couple things but in the end I love it. I’ve been trying few baked things as I’m a Newby yours has given me hope I can bake glutin free.
I was nervous to make these as I grew up my Mississippi momma making it from scratch…. But let me just say… AHHHHMAzing!!!! Thank you for this recipe!
This was by far the most classic and nourishing chicken and dumplings I’ve made to date. I didn’t have half and half so I used cultured sour cream, and it gave it a perfect subtle tang. As far as the dumpling process, not sure I did it right. I also didn’t have milk so i used a water mixed with a tiny bit of almond milk creamer. The flour i used was Bobs red mill gluten free 1to1. My batter didn’t really look like yours, but i went for it. It ended up taking almost 20 minutes to cook my dumplings, and the bottom of the soup was very very lightly burnt. I wonder if i made them too large?! All and all, PERFECT flavor and texture after the extra cooking time. Next time I’ll be more meticulous, because this recipe is going on rotation!
So so so good! I loved this so much!
As someone who is new to gluten free cooking I was a little intimidated to make this. I followed the recipe to a T and it could not have turned out any better. We loved it and will be making it again!
Can I just saw WOW! This dish will be in my rotation this season. It’s delicious!!!
Wooooowwwwww this is so good. I used AP flour and my batter was kinda thin, so had to add a bit more. Also did them in two batches because they puffed up a lot. The herbs in the broth and the chives in the dumplings…yes. So hearty, creamy, flavorful and comforting!
Soup season is in full swing and this recipe was on the top of my list! I love how straight forward it is and doesn’t take too long to make, but I still feel like I’m eating a fancy soup. I added some mushrooms to add more veggies and it’s so great!
so glad you loved it, Sophie!
SO good! Two thumbs up from myself and my
Kids! Will definitely make this again. Also, I didn’t have heavy cream so used skim milk instead and still turned out delicious and creamy!
Soo delicious! I followed the ingredients exactly but changed up the cooking method. I used my instant pot, so when it was time to simmer the chicken and veggies, I put the lid on and set it to slow cook for 4 hours. I then lifted the lid and put it on sauté, added cream and once that simmered I added the dumplings. I used regular flour and the dumplings were perfect. It came out SO flavorful. Family approved!
Thanks for sharing all of this helpful info, Chelsea! I’m so glad you loved the recipe!
This… is… so…. good, I could cry! FINALLY, a gluten free dumpling that is not a blob of goo. I have made this 4 times now… in the last 3 weeks! Everyone loves it so much. I have THREE kiddos with Celiac, all of whom loved chicken and dumplings before finding out their diagnosis. Needless to say, we love you now. Thank you!
Wow! That’s so amazing, Julie! I’m so glad that this recipe has become a favorite for you and your family! You’re so welcome, and thank you for taking the time to leave a review!
Any thoughts on how this would freeze?!?!
Hi, Megan! I haven’t tried freezing this recipe.
The BEST chicken and dumplings I’ve ever had. I cheated and used biscuits for the dumplings but oh my. These were amazing. This will be added to my normal winter meal rotation.
I’m so glad you enjoyed it, Quinn! Thanks for taking the time to share and leave a review!
Phenomenal! I grew up eating egg dumplings and while they are good, not always tender. These dumplings were so tender and pillowy soft. I made them with AP flour and turned out great! Oh the rest of the recipe was good too but the dumplings will be utilized in other recipes ☺️
I’m so happy you loved the dumplings, Shelby! They are my favorite part of this dish, too!
I don’t know where to start. I love chicken and dumplings and this did not disappoint. It was OUTSTANDING. We cook a lot and try new recipes often and this is one of the best meals we have made. I used regular flour instead of gluten free and ended up adding a bit more because it was too wet. We will definitely be making this again and again and again.
I’m so glad you enjoyed the recipe, Megan! Thank you for taking the time to leave a review!
After making how do leftovers last ?
Hi, Carol! Leftovers usually last 3-4 days.
This was so delicious!! Even my husband who isn’t the biggest fan of chicken or soup enjoyed it. Definitely the best chicken and dumplings recipe I’ve tried! Thanks so much for the great recipe.
I’m so glad you enjoyed it, Danielle! Thanks for sharing!
This is seriously good! I used the coconut cream instead of regular cream. It was perfect and no coconut flavor. Pure fire! 🔥
I’m so glad you enjoyed it, Nadine!
Man this was good! I never thought Gf dumplings could be sooo satisfying… it’s a hug in a bowl! Hearty and satisfying. Thanks Ashlea!
You’re welcome, Stephani! Thank you for taking the time to leave a review!
Made this tonight with my parents and everyone loved it! Great flavor and nice for a cold day.
I’m so happy you loved it, Carly!
This recipe is soooo delicious! I’d never made chicken & dumplings before and was beyond happy at how it turned out. It’s the ultimate comfort food. I’m crazy about the recipes I’ve made off your site, so keep them coming!
I’m so happy you enjoyed the recipe, Tiffany! Thank you for sharing!
Do you have any advice if I am looking to make this in an Instant Pot? I currently don’t have a pot big enough to make on the stove top, so the Instant Pot is my go-to.
So excited to try this recipe out!
Hi, Anna! I haven’t tried making this recipe in the instant pot. I’d recommend making it on stovetop as I’m not sure how the dumplings will hold up in the IP.
I have made this three times now and it’s a perfect Sunday evening meal! The taste and texture is perfect and it so comforting.
I’m so happy you love the recipe, Jen! Thank you for taking the time to leave to a review!
Brilliant little recipe with lots of comfort and taste. Will definitely be making into my regular rotation of favorites!
So happy you love it, Amy! Thank you for leaving a review!
This was hearty and delicious! Mine came out rather thick but I think that’s because my lid doesn’t fit on my pot correctly, oops!
I’m so happy you enjoyed the recipe, Kaydence!
The soup base is wonderful! I did pack in veggies by adding in a full bag of frozen carrots and peas, added 1 more celery stalk and some kale.
However, I think I did something wrong with the dumplings- when I added the ingredients as listed, the dough was soupy, not sticky. So I added more flour until it was sticky (and looked like the photo on the recipe page) but it was still kind of loose. They were ok, but I don’t know if that’s because I messed them up or what happened.
Overall, still an excellent recipe!
I’m so glad you enjoyed the recipe, Kimberann!
This was so simple to make and yet it felt like such a treat! Loved being able to use thanksgiving leftovers. My husband said the dumplings are like having a biscuit that soaked up all the juice haha. We loved it, thanks!
I am so glad you enjoyed the recipe, Maricela! Thank you for taking the time to leave a review!
This was incredible! My husband, who had never had a chicken and dumpling soup that he liked, devoured and loved this. Even my two picky-eaters gobbled this up. Thank you so much for an easy-to-follow, intuitive-to-assemble, show-stopping recipe! I printed it and plan to put it on our regular winter rotation.
Yay! So happy to hear this, Jenna! Thank you so much for taking the time to leave a review!
This recipe was so tasty and such a great way to use up veggies from the fridge (I added some kale in addition to the carrots/celery/onions)! The gluten free dumplings were obviously the best part and were also so easy to make!! I also love that I have leftovers for tomorrow. Perfect cold-weather meal.
I’m so happy you loved the recipe, Simone! The addition of kale is such a great idea. Thank you for taking the time to leave a review!
By the way, I forgot to add that I used coconut milk all the way and it was delicious! I love the added deliciousness coconut milk can add. So if anyone out there is wondering, yes, coconut milk works wonderfully!
Thank you so much for sharing that helpful tip, Kathy! I’m so happy you enjoyed the recipe!
We actually had a chilly day here today and this sounded so good so I made it. It was delicious. True comfort food. I was just wondering if you might have any idea about the calories per serving? Thank you for sharing this. Everyone loved it.
You’re welcome, Kathy! Thank you for taking the time to share!
I’m supper stocked can’t wait to make this for my family
I hope you love it, Jaime!
This recipe totally hit the spot! It was everything I was hoping it would be. My five year old helped me make it, he loved dropping the dumplings in. Adding it to our meal rotation!!
So happy you loved it, Jamie! Thank you so much for taking the time to leave a review!
This recipe was super simple and a great way to use our thanksgiving leftovers ! Will definitely make this base again
So glad you loved the recipe, Rachel!