Cooking and Serving: 31 minutes | 6 servings
Ingredients
Ingredient substitutions
Description
Prep Time: 30 minutes | Cook Time: 1 hour hr 15 minutes mins | Total Time: 31 minutes | Servings: 6 servings
Ingredients
Ingredient substitutions
Expert tips
Instructions
Gluten Free Chicken and Dumplings Recipe.
How to make gluten free chicken and dumplings, step * Recipe variations.
Notes
* Ingredient substitutions
* Storage instructions
* Gluten Free Chicken and Dumplings Recipe
* How to make gluten free chicken and dumplings, step * Recipe variations
For the most classic variety of chicken and dumpling soup, the best gluten free
dumplings are fluffy, airy rounds that are soft to the center. They’re simple to
mix up and place on top of the aromatic filling that’s made on the stovetop.
The raw dumpling mixture is scooped on top of the cooked filling and then
finished in the oven. The soup starts with a mirepoix, or a sauteed mixture of
diced aromatic vegetables like carrots, celery, and onion cooked in some sort of
The chicken in this gf dumplings recipe is cooked separately, but of course, it
can be made ahead of time. I have also made this dish with gluten free
rotisserie chicken and I thought it was delicious. My very spoiled children
thought I was committing some sort of mortal sin.
“This is a fabulous recipe. I’ve tried many GF dumpling recipes and this is the
only one that made light fluffy dumplings that were indistinguishable from those
with wheat flour. Leftovers were frozen in the stew and just as good the next
overhead image of small bowls with ingredients for chicken and dumplings soup,
including chopped chicken
image of small bowls with ingredients for chicken and dumplings soup, including
ingredients in small bowls for gluten free dumplings with words of ingredients
in small bowls for gluten free dumplings with words of ingredients
You’ll need one set of ingredients to make the chicken, which is just baked in
the oven in olive oil with some spices. Another set is for the cream soup with
vegetables, to which you add the chicken. Finally, you’ll make the raw dumpling
batter, and cook that in the soup.
portions of the recipe:
* Chicken – Since this is a recipe for chicken and dumplings, of course we’ll
need some cooked chicken as part of the finished dish. If you’d like to make
along with the other ingredients. Otherwise, we cook the chicken separately
in the oven. It can even be prepared ahead of time and stored in the
refrigerator until you’re ready to finish the dish.
* Veggies – The classic vegetables you expect to find in chicken and dumplings
are onions, celery, and carrots. Together, they make up the 3 vegetable
aromatic blend referred to as mirepoix
, which is sometimes available, already
chopped for you, in the grocery store. It’s a real luxury if you’re willing
to spend a few extra dollars.
* Extra virgin olive oil – We use olive oil to cook the chicken breast and to
sauté the vegetables, adding flavor as they cook.
* Butter – To create the creamy base that you expect in chicken and dumplings,
we need to thicken the chicken stock with a roux, which begins with butter
that we melt in the pan.
* Gluten free flour – To complete the roux that thickens the soup, we cook a
simple gum free gluten free flour
blend in the melted butter. Avoid a gf flour blend with xanthan gum, which
will create a gummy mess. You’ll need a classic all purpose gluten free flour
blend with xanthan gum, though, to make the biscuits or the dumpling batter.
You can add 1/4 cup cornstarch to the flour blend to make lighter dumplings,
or just use more of your all purpose blend.
* Chicken stock – Choose a brand of chicken stock that has plenty of flavor,
since it’s the most plentiful ingredient in your soup. I rarely make my own
chicken stock, since it just takes too long and Pacific chicken broth is so
* Milk – To create a creamy soup, we’ll use whole milk or half-and-half. Be
sure to use something with fat, or your soup will miss that richness. For the
dumplings, use milk, not half and half, or the batter will be too thick.
* Eggs – we use eggs in the dumplings that cook in the soup to add structure,
* Baking powder – The dumplings rise using double-acting baking powder. Make
sure yours is fresh * Spices – The classic spices in this sort of recipe are those in Herbs de
Provence, but you can make your own blend using a combination of 1 1/2
teaspoons dried rosemary, 3/4 teaspoon dried thyme, 1/2 teaspoon dried basil,
and 1/4 teaspoon dried parsley. Of course, you’ll also need salt and ground
INGREDIENT SUBSTITUTIONS
The main additional allergens in this recipe for gluten free dumplings are dairy
in the form of milk, butter and cream, and eggs (in the dumplings). I haven’t
tried making chicken and dumplings with any of these substitutions, but here are
my best guesses for how to make it happen.
For an egg-free variety, instead of dumplings in the recipe, try our gluten free
light and flaky, and they’ll work great. Prepare the layered variety according
to the recipe instructions, slice each biscuit round into 8 equal wedges, and
cook like you would the dumplings in the soup.
Making the soup portions dairy-free requires a bit more finesse. In place of
butter to make the roux that mixes with flour for the casserole varieties, try
using Earth Balance buttery sticks or Melt or Miyoko’s Creamery brand vegan
You can buy dairy-free evaporated milk these days. I imagine it works quite
well, although if it’s coconut milk-based, it may add some coconut flavor. For
the regular milk, try unsweetened almond milk.
I haven’t made my homemade cream of chicken soup
dairy-free, but that is only required for the slow cooker variety. A recipe like
this has so many available modifications built right in, so there’s definitely a
gluten free chicken and dumplings in white bowl with blue rim with green parsley
free chicken and dumplings in white bowl with blue rim with green parsley in
CHECK INGREDIENT LABELS CAREFULLY
Check and double check to make sure that your two packaged elements (chicken
stock and dried herbs) are safely gluten free. Gluten can be hiding in chicken
stock if it contains any wheat, which can sometimes be used as a thickener. Most
modern packaged gluten free chicken stocks, like Kitchen Basics and Pacific
brands, are safe (but this could change over time, so check for yourself!).
USE AN ICE CREAM SCOOPER
To shape the dumpling dough into proper portions and without the mess of just
using a spoon, use a medium-size spring-loaded ice cream scoop. The
spring-loaded sweeping arm will help you release the dough easily and cleanly
CHECKING THE DUMPLINGS FOR DONENESS
Make sure your dumplings or biscuits are cooked all the way through to the
center through without any additional resistance, and come out clean.
SHORTCUTS FOR A QUICK DINNER
There are, indeed, a few steps to getting it done. Chicken needs to be cooked
and diced or shredded, vegetables cooked, and dumplings made. But most of those
steps can be made or shortcut even days ahead of time.
If you’re making a variety with gluten free biscuits instead of fluffy
dumplings, shape the dough into rounds and store them in your freezer.
In place of fresh chopped and cooked carrots and celery, you can add vegetables
like frozen peas and frozen carrots without defrosting them, right to the hot
soup at the end when the dish is in its final round of cooking. They will
defrost almost instantly.
The chicken can be made a couple of days ahead, and refrigerated (or even
replaced with a GF rotisserie chicken). The vegetables can even be cooked and
refrigerated for a couple days.
Then all that’s left is to make the super simple roux-based soup, mix up the
easy dumpling batter if you’re not using biscuits, and bake the casserole-style
varieties. If I make the chicken and veg ahead of time, this is actually a quick
and easy weeknight dinner.
Are dumplings gluten free?
No, conventional dumplings are made with wheat-based flour, so they contain
gluten. The dumplings in this recipe are all gluten free, though, as they’re
made with gluten free flours.
What are gluten free dumplings made of?
The light, fluffy gluten free dumplings that are cooked in the rich soup are
made lightened a bit with some cornstarch, with baking powder for lift, salt, beaten
Can I use gluten free Bisquick in this gf dumplings recipe?
If you’d like to make gluten free Bisquick-style dumplings, you can try using
the dry ingredient mix from our gluten free pancakes
all purpose gluten free flour, cornstarch, salt, and baking powder in the
dumplings recipe below.
Can I use almond flour or coconut flour to make the gf dumplings?
No, these dumplings are made using a rice based all purpose gluten free flour
blend, and almond and coconut flours are not proper substitutes. If you’d like
to try experimenting with those flours to make dumplings, you can try using the
dry ingredients from our Paleo almond flour pancakes
those from our coconut flour pancakes
Can you thicken gluten free chicken and dumplings without flour?
All the varieties and possibilities in this recipe call for some gluten free
flour blend to thicken the liquid. To avoid using flour at all, you could try
cooking the liquid for longer to reduce it, and just expect a thinner soup.
How do you keep gluten free dumplings from falling apart?
Measure your dumpling ingredients and milk are at room temperature so everything combines properly. If you’re
concerned that the mixture is too runny, try letting it sit at room temperature,
covered, so it thickens and holds together well.
Why did my gluten free dumplings come out gummy?
If your dumplings are gummy, you may have under-measured the flour or
over-measured the liquid, or used an unbalanced gluten free flour blend. You
also may have removed the dumplings from the heat before they were cooked all
If you’ve made the classic style recipe with the fluffy, scooped dumplings, they
should be eaten within a few hours of being cooked. Otherwise, they will
continue to dissolve, slowly, into the liquid surrounding them.
If you’ve made the whole dish a couple of hours ahead of the time you plan to
serve it, including cooking the dumplings in the liquid, remove the chicken and
refrigerate since it’s not safe to leave it out. Then, cover the rest of the
soup and store it at room temperature. Then, add the chicken back in and reheat
the soup gently at the lowest temperature possible.
but the soup/stew can be frozen, and fresh dumplings added later.
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GLUTEN FREE CHICKEN AND DUMPLINGS RECIPE
Prep Time: 30 minutes mins
Cook Time: 1 hour hr 15 minutes mins
gluten free chicken and dumplings closeup image of 2 dumplings with soup,
chicken, carrots and herbs in white bowl with flat leaf parsley scattered
free chicken and dumplings closeup image of 2 dumplings with soup, chicken,
carrots and herbs in white bowl with flat leaf parsley scattered
Gluten free chicken and dumplings is a savory blend of aromatic vegetables,
chicken, a simple white sauce, and fluffy dumplings.
* 1 ½ pounds skinless boneless chicken breasts
* 1 teaspoon kosher salt
* ⅛ teaspoon freshly ground black pepper
* 1 tablespoon (14 g) extra virgin olive oil
* 3 tablespoons (42 g) extra virgin olive oil
* 3 large carrots, peeled and chopped
* 2 large stalks celery, chopped
* 1 medium yellow onion, peeled and chopped
* ½ teaspoon kosher salt
* ⅛ teaspoon freshly ground black pepper
* ½ cup (70 g) basic gum free gluten free flour blend
(46 g superfine white rice flour + 16 g potato starch + 8 g tapioca
* 4 cups (32 fluid ounces) chicken stock, at room temperature
* 1 tablespoon Herbs de Provence, (or substitute 1 1/2 teaspoons dried
rosemary + 3/4 teaspoon dried thyme + 1/2 teaspoon dried basil + 1/4 teaspoon
* 1 ¾ cups (245 g) all purpose gluten free flour blend
(I used Better Batter; click thru for appropriate blends)
* ⅞ teaspoon xanthan gum, (just measure 1 scant teaspoonful)
* ¼ cup (35 g) cornstarch, you can also just use more all purpose gluten free
* 4 teaspoons baking powder
* ½ teaspoon kosher salt
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* ¾ cup (6 fluid ounces) milk, at room temperature
* Preheat your oven to 375°F.
* Line a large rimmed baking sheet with unbleached parchment paper, and place
the chicken breasts on top.
* Sprinkle the salt and pepper on both sides of the meat, and drizzle with the
* Place in the center of the preheated oven and bake until the chicken is
cooked through and registers 165°F on an instant-read thermometer (25 to 35
minutes, depending upon the thickness of the meat).
* Once the chicken is cooked, remove it from the oven and cut it into 1/2-inch
cubes. Set the chicken aside. The chicken can be made ahead of time and
stored in a sealed container in the refrigerator for up to 2 days.
* In a large, heavy-bottom stockpot, heat the olive oil over medium heat, then
add the carrots, celery, onion, salt and pepper, and stir to combine.
* Cook, stirring occasionally, until the vegetables are all fork-tender (about
8 minutes). You can also reduce the heat to low, cover the pot, and cook for
* Push the vegetables to the side of the saucepan, and place the butter in the
center. Melt the butter over medium heat.
* Add the flour blend and whisk until well-combined. Continue to cook, whisking
occasionally, until the mixture starts to simmer and smell fragrant (about 2
minutes). The mixture will first clump and then smooth out.
* Slowly add the chicken stock, and then the milk and the herbs, whisking
constantly, until well-combined.
* Bring the mixture to a simmer, stirring occasionally, until it begins to
thicken (about 8 minutes).
* Add the cooked chicken, and mix to combine. The soup portion is now complete.
PREPARE THE DUMPLING MIXTURE.
* In a medium-size bowl, place the flour blend, xanthan gum, cornstarch, baking
powder, and salt, and whisk to combine.
* Create a well in the center of the dry ingredients, add the eggs and milk,
and mix to combine. The batter will be thick.
COOK THE DUMPLINGS IN THE SOUP.
* Using a large spring-loaded ice cream scoop or two large spoons, scoop the
dumpling batter into the hot soup in portions that are about 1/4-cup each.
* Stir gently after every few additions to prevent the dumplings from sticking
to the bottom of the pot or each other.
* Cover the pot and cook, stirring occasionally to turn the dumplings, for 15
to 20 minutes or until they are cooked all the way through. They will be firm
and a toothpick inserted in the center of any of the dumplings should come
You can also use Nicole’s Best
gluten free flour blend for soup in place of the basic gum-free flour blend. Do
not add any xanthan gum; just use 1/2 cup or 70 grams, as directed.
You can also use Nicole’s Best for the dumplings in the same manner, gram for
gram. Add 7/8 teaspoon, which is just 1/8 teaspoon less than 1 teaspoon, or 1
scant (underfull) teaspoonful.
Tips for other varieties
For the “Quick Chicken and Dumplings” method, in place of the butter, flour,
stock and half and half, use 6 cups (48 fluid ounces) of chicken stock and 1
recipe (about 24 ounces) gluten free cream of chicken soup
For the “Slow Cooker Chicken and Dumplings” method, eliminate the butter as an
ingredient. Add 1 1/2 cups (9 ounces) peeled and shredded russet potatoes to the
vegetables. In place of the half and half, use 3 cups of milk and one 12-ounce
can of evaporated milk.
Nutrition information is automatically calculated, so should only be used as an
HOW TO MAKE GLUTEN FREE CHICKEN AND DUMPLINGS, STEP
If you’re making your dish with the traditional fluffy, free-form gluten free
dumplings recipe, you’re going to be amazed at how easy it is to mix up the
batter. It’s a thick but soft mixture of blended gluten free flours, baking
powder, salt, eggs, and milk that you’ll mix up in a bowl, and scoop mounds into
hot liquid with a spring-loaded ice cream scoop to cook in moments. Be careful,
though, as the dumplings expand quite a lot in the liquid!
COOK THE VEGETABLES AND MAKE THE ROUX
* In a stock pot that is at least 6 quarts, place all of the vegetables
(chopped carrots, onion, and celery), plus salt and pepper, and cook until
the vegetables are fork-tender.
* Push the cooked vegetables to the side, and melt the butter in the pan.
* Add the first gluten free flour mixture (without xanthan gum, and whisk to
* Let cook until thickened, whisking occasionally. This is the roux that will
cooked chopped carrots, celery and onion in oil in black pot
chopped carrots, celery and onion in oil in black pot
cooked vegetables pushed to the side in the same black stockpot with melted
vegetables pushed to the side in the same black stockpot with melted butter and
light yellow gluten free roux with mixed cooked chopped orange, green and white
yellow gluten free roux with mixed cooked chopped orange, green and white
simmering light yellow roux with vegetables
light yellow roux with vegetables
* To the roux with the vegetables, add chicken stock, milk, and herbs de
Provence. You could also use poultry seasoning if you prefer the flavor or
that’s all you have on hand.
* Whisk together, and bring to a simmer.
* Cook, whisking from time to time to prevent clumping, until the mixture
starts to thicken (8 to 10 minutes).
* Add cooked chicken and stir to combine. The soup itself is complete. Keep it
hand holding flat whisk with wooden handle in same pot with yellow chicken stock
holding flat whisk with wooden handle in same pot with yellow chicken stock
hand pouring white milk from glass measuring cup into black pot with chicken
pouring white milk from glass measuring cup into black pot with chicken stock
green and purple herbs de provence sitting on yellow liquid in black pot
and purple herbs de provence sitting on yellow liquid in black pot
hand holding large black mixing spoon with spoonful of light tan cream soup with
carrots and celery in pot
holding large black mixing spoon with spoonful of light tan cream soup with
carrots and celery in pot
MAKE THE DUMPLING MIXTURE
* In a large bowl, whisk together a gluten free flour blend (with xanthan gum),
baking powder and salt.
* Add milk and 2 beaten eggs, and mix to combine.
* The mixture will be very thick.
Round metal mixing bowl with white flour and wire whisk
metal mixing bowl with white flour and wire whisk
overhead image of raw light yellow dumpling batter in same mixing bowl with
image of raw light yellow dumpling batter in same mixing bowl with metal mixing
COOK THE DUMPLINGS IN THE SOUP
* Using an ice cream scoop or two spoons, scoop the dumpling mixture into the
lightly-simmering soup.
* Stir after adding every few dumplings so they don’t stick. You also want to
cover them in the soup.
* Cover and cook, lifting the cover to stir occasionally, for about 20 minutes.
* When they’re cooked all the way through, the dumplings will be just under
twice their original size. A toothpick will come out clean when you insert it
into the center of each dumpling.
* Serve hot! I like to serve the soup with chopped fresh parsley, for a fresh
hand holding ice cream scoop with black handle releasing raw dumpling batter
holding ice cream scoop with black handle releasing raw dumpling batter into pot
hand using black mixing spoon to mix raw dumplings into hot light tan soup
using black mixing spoon to mix raw dumplings into hot light tan soup
black pot with glass cover with simmering light tan soup inside
pot with glass cover with simmering light tan soup inside
finished gluten free chicken and dumplings soup with 8 or 9 dumplings in black
gluten free chicken and dumplings soup with 8 or 9 dumplings in black pot
Gluten free chicken and dumplings is a savory blend of aromatic vegetables,
chicken, a simple white sauce and just the right spices. Learn to make it in 4
unique ways for a simple, hearty meal any day of the week.
free chicken and dumplings is a savory blend of aromatic vegetables, chicken, a
simple white sauce and just the right spices. Learn to make it in 4 unique ways
for a simple, hearty meal any day of the week.
Gluten free chicken and dumplings is a savory blend of aromatic vegetables,
chicken, a simple white sauce and just the right spices. Learn to make it in 4
unique ways for a simple, hearty meal any day of the week. #chicken #glutenfree
#gf #casserole #dumplings #potpie
free chicken and dumplings is a savory blend of aromatic vegetables, chicken, a
simple white sauce and just the right spices. Learn to make it in 4 unique ways
for a simple, hearty meal any day of the week. #chicken #glutenfree #gf
#casserole #dumplings #potpie
Over the years, I’ve made so many varieties of this meal and kept them separated
here on the blog. But I use these methods in a mix-and-match way in my own
I thought you might like to see everything together in one place, with varying
levels of ease and difficulty. Mix and match at will!
CLASSIC CHICKEN AND DUMPLINGS CASSEROLE (FINISHED IN THE OVEN)
To make the most classic variety of chicken and dumplings, the dumplings are
fluffy, airy rounds that are soft to the center. They’re simple to mix up and
place on top of the aromatic filling that’s made on the stovetop.
Creamy Gluten Free Chicken and Dumplings Casserole
Gluten Free Chicken and Dumplings Casserole
Transfer the soup prepared according to the recipe instructions to a large
9-inch x 13-inch casserole dish. Scoop the raw dumpling mixture is scooped on
top of the cooked filling and then finished in the oven. Bake at 375°F for about
20 minutes, or until the dumplings are cooked all the way through (a toothpick
should come out clean) and are browned in spots on top.
The soup starts with a mirepoix, or a sauteed mixture of diced aromatic
vegetables like carrots, celery, and onion cooked in some sort of fat, same as
Creamy Gluten Free Chicken and Dumplings Casserole, Step [‘
Gluten Free Chicken and Dumplings Casserole, Step
The chicken in this recipe is cooked separately, but of course, it can be made
ahead of time. I have also made this dish with gluten free rotisserie chicken
and I thought it was delicious. My very spoiled children thought I was
committing some sort of mortal sin.
TATER TOT CHICKEN AND DUMPLINGS CASSEROLE
If you love the idea of making a chicken and dumplings casserole but are tight
on time or just want a fun twist, replace the dumplings with tater tots.
A casserole dish with tater tots and parsley
casserole dish with tater tots and parsley
Like in all of the varieties except the slow cooker one, cook the vegetables in
olive oil to help them release and develop their flavor. You really could use
any sort of fat you like, though.
Olive oil is a healthy fat, and I always have it on hand. But of course, if you
wanted to be truly decadent, you could saute some pancetta or bacon and then
cook the vegetables in the rendered fat.
Place the soup mixture in a large 9-inch x 13-inch casserole dish. There’s no
need to defrost the tater tots. Just arrange them on top in a single layer on
top of the filling, and bake at 375°F for about 15 minutes, or until the tots
are crispy and golden and the filling is bubbling.
QUICK STOVETOP CHICKEN AND DUMPLINGS WITH SHORTCUTS
A spoonful of chicken and dumplings over a bowl
spoonful of chicken and dumplings over a bowl
If you want to get a jump on chicken and dumplings, the quickest way is to make
and freeze layered gluten free biscuits. Use those instead of the dumplings
recipe below. If you have another favorite gluten free biscuit recipe, use that.
The other shortcut I recommend is making your own condensed cream of chicken
They even sell gluten free condensed soups now, too (Pacific brand is gluten
free). If you have frozen biscuit rounds and GF condensed cream of chicken soup
on hand, plus some chicken stock, you are so close to making chicken and
You’ll still need to cook the chicken separately according to the recipe
instructions below, but that takes mere minutes and can also be made ahead of
time. Simply cook the chicken, shred or chop it, and refrigerate it for up to 2
This version encourages make-ahead, of course, since you’ll need frozen biscuit
dough. But you could also make it with the same dumplings from the casserole
Make the recipe in the same manner, but replace the soup mixture with the cream
of chicken soup recipe, and thin it with 1 cup of chicken stock. Cook biscuit
rounds in the soup or the dumplings as described in the recipe below.
SLOW COOKER CHICKEN AND DUMPLINGS
The final method is in the slow cooker, and it’s the easiest yet especially
since you cook the chicken right along with the vegetables in the liquid.
Slow Cooker Gluten Free Chicken and Dumplings—Step [‘
Cooker Gluten Free Chicken and Dumplings—Step
Grease the liner of a 6 quart slow cooker, and add the soup ingredients to it
with some variations. You’ll cook the raw chicken in the slow cooker, right in
the soup. In place of 1 1/2 cups of milk like in the recipe below, you’ll use 3
cups of milk, the carrots, celery and chopped onion as directed below, plus 9
ounces of peeled and shredded russet potatoes.
Add the chicken breasts, and stir to separate the breasts from one another. In a
2 cup measuring cup, add 1 12-ounce can of evaporated milk and mix in the 1/4
cup (70 grams) gum-free gluten free flour blend from below. Pour into the slow
cooker, and mix to combine.
Cover the slow cooker and set to low. Cook for 5 to 6 hours, or until the
chicken is cooked all the way through and the vegetables are very tender.
Remove the chicken from the slow cooker, shred it with two forks and set it
aside. Using an immersion blender, puree the rest of the soup ingredients in the
If you’d like to make this using frozen biscuit wedges, prepare layered biscuits
according to the recipe instructions. Slice each chilled biscuit round into 8
wedges. You can make this weeks ahead of time and freeze the wedges until you’re
Turn the slow cooker to “high” and add the frozen biscuit wedges to the soup.
Mix gently to combine. Cover the slow cooker and allow to cook until the
biscuits are cooked through (between 30 minutes and 1 hour on “high,” depending
upon your slow cooker). Add the shredded chicken, stir to combine and serve hot.
Like the quick variety above, you can also replace the biscuit dough with the
same dumplings mixture as the classic soup recipe, and cook in the same manner.
Slow Cooker Gluten Free Chicken and Dumplings
Cooker Gluten Free Chicken and Dumplings
bowl of chicken and dumplings with tater tots and a spoon
bowl of chicken and dumplings with tater tots and a spoon