Gluten-Free Chicken and Dumplings

5 from 1 vote

Gluten-free chicken and dumplings start with savory vegetables and tender chicken in a creamy broth before it's topped with pillowy steamed dumplings. Scroll up to the blog post above for step-by-step photos to see how each step of this recipe is made.

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Prep Time15

Cook Time30

Total Time45

Servings: servings

Author: Molly

INGREDIENTS

Chicken Soup Base

1 1/2 - 2 lbs boneless skinless chicken thighs chicken breasts work too
Salt and pepper to taste
5 tablespoons unsalted butter or olive oil divided
2 shallots thinly sliced (Note 1)
4 medium carrots peeled and sliced into rounds
4 ribs celery chopped
3 cloves garlic minced
2 sprigs fresh thyme
1/4 cup gluten-free flour (with xanthan gum, Note 2)
2 teaspoons bouillon paste or 2 chicken bouillon cubes optional (Note 3)
4-6 cups chicken broth
2 bay leaves
1 cup heavy cream or coconut cream for dairy-free (Note 4)
1 teaspoon kosher salt
1/4 teaspoon black pepper
Fresh parsley, thyme, or chopped chives for topping

Gluten-Free Dumplings

2 1/4 cups gluten-free flour same as above
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 eggs beaten
3/4 cup buttermilk (Note 5 for dairy-free buttermilk)

INSTRUCTIONS

Make the Soup

Pat the chicken dry with paper towels and season both sides with salt and pepper. Add 2 tablespoons of butter or olive oil to a large dutch oven or stock pot over medium-high heat. Sear thee chicken on both sides for 2-3 minutes, until golden brown then transfer it to a clean plate or cutting board. The chicken does not need to be cooked all the way through.
Add the remaining 3 tablespoons of olive oil or butter to the pot. Once it’s hot and shimmer, add the shallot, carrot and celery and cook to soften for 5-7 minutes, scraping any brown bits off the bottom of the pan from searing the chicken. Add the garlic and thyme and cook for another 1-2 minutes, until fragrant.
Sprinkle the gluten-free flour on top and stir until the vegetables are coated. Slowly pour in 4 cups of chicken broth, stirring constantly, until the mixture thickens. Add the bouillon, cream, and bay leaves and stir to combine. Add up to 2 more cups of chicken broth to reach your desired consistency, if needed.
Bring the soup to a gentle boil over medium-high heat then turn the heat down to medium-low and simmer uncovered while you make the dumplings.

Make the Gluten-Free Dumplings

Whisk dry ingredients together in a medium bowl. Push the dry ingredients to the outsides of the bowl to create a small well in the center. Pour in the wet ingredients including the whisked eggs and buttermilk then use a rubber or wooden spatula to gently fold the wet and dry ingredients together. Do not over-mix or the dumplings can become dense.
Before adding the dumplings, chop the half-cooked chicken into cubes (shredding chicken works too). Remove the bay leaves from the soup and stir in the chopped chicken over low heat. The chicken will finish cooking in the soup.
Drop the dumpling dough by the heaping teaspoon or small cookie scoop in simmering broth. You can use a tablespoon or larger cookie scoop if you prefer larger dumplings, but they will take linger to cook so check the center. Cover the soup tightly with a lid and turn the heat up slightly to bring the soup to a very gentle simmer. Simmer for 12-15 minutes, without opening the lid. The steam cooks the dumplings so we don’t want any of it to escape.
When the time is up, check the dumplings to make sure they’re cooked through. Carefully remove a dumpling and cut it in half to see if it’s cooked through; the interior should look like a soft dinner roll. If they’re not fully cooked, cover and cook 2 minutes more.
Remove the finished soup from the heat and garnish with parsley or chives. Taste and add more salt and pepper as needed. Serve warm.

Recipe Equipment

Large Pot or Dutch Oven

Small cookie scoop optional

Notes

Note 1. Shallots. I love the mild flavor of shallots in this recipe, but you can also use 1 small diced yellow/sweet onion instead, which ends up being about 1/2 cup of diced onion.

Note 2. Gluten-Free Flour. Use a quality 1:1 gluten-free flour with xanthan gum. We tested this recipe with Bob's Red Mill Gluten-Free Flour and King Arthur's Measure for Measure flour and they were both great.

Note 3. Bouillon Paste. This adds deep rich chicken flavor but can be omitted if you don't have it on hand or don't want to purchase some just for this recipe. We used Better than Bouillon paste.

Note 4. Coconut Cream. This is the thick cream that separates on top of a can of full-fat coconut milk. You can find it in the international or baking aisle of most grocery stores. Some brands are a bit sweeter than others so keep that in mind. We tested this with Thai Kitchen and it was delicious.

Note 5. Dairy-Free Buttermilk. Add 1 Tablespoon of apple cider vinegar or lemon juice to a liquid measuring cup and fill it the rest of the way up with dairy-free milk. Let it sit for 3-4 minutes to curdle slightly before using it in the recipe.

Rotisserie chicken: use leftover shredded chicken or a rotisserie chicken if desired. Add it to the soup right before the dumplings. It won't have as much rich flavor or color, but will still be delicious.

Storage: store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. The dumplings are always best if made fresh, but you can store leftovers separately for the best results.

Nutrition

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