Gluten free chicken and dumplings is a hearty and delicious dish made in no time. With light, fluffy dumplings and warm chicken soup, it’s the perfect comfort food that everyone can enjoy.
The gluten-free lifestyle does not mean you have to miss out on classic recipes like chicken and dumplings. In fact, you won’t even be able to tell that this gluten free dumpling recipe is missing traditional flour.
This recipe has been a family favorite for years. I love making in a belly-warming comfort meal for the cold winter months. Packed with veggies and protein, it’s a healthy dinner option that leaves everyone satisfied. Even the kids love it. A win-win!
In my house, we love a good homemade soup recipe. Not only are soups loaded with cozy flavor, but they also make great leftovers. My instant pot broccoli cheddar soup and this slow cooker ham and bean soup will reheat in the microwave for an easy lunch the next day.
If you’re looking for a lighter soup recipe, try my dairy free tomato soup. It goes great with my gluten-free garlic bread and tastes similar to Panera’s tomato soup. Nothing better than that bread and creamy soup combo.
Subscribe to This Vivacious Life
Receive a free e-book of Instant Pot recipes!
And if you want to try something a bit different but equally as delicious, this gluten free fried chicken is a winner winner! You can even give this chicken stir fry, chicken piccata, simple curry chicken or this chicken enchilada casserole a try.
Why you’ll love this recipe
- There are only three easy steps
- The chicken soup and dumplings call for simple ingredients you probably already have
- It’s a family favorite gluten free comfort food
- You can have this hot soup on the table in under 30 minutes
- It’s packed with veggies, protein, and tons of cozy flavors
What you’ll need
- Chicken stock – I like organic chicken broth as it is more flavorful, but you can use whatever kind you’d like.
- Chicken – Feel free to use leftover chicken breasts if you have them! Just make sure to shred it before adding to the soup.
- Vegetables – Carrots, peas, and celery are the essentials for this recipe but you can also throw in some bell peppers, broccoli, cabbage, or your favorite vegetables if desired.
- Spices – Bay leaves, fresh parsley flakes, and the classic salt and black pepper will do just fine for this chicken and dumplings recipe.
- Gluten Free Dumplings – These dumplings are so easy and delicious!
How to make gluten-free chicken and dumplings
Step 1: Combine
Add all ingredients into a large pot and cook on medium high heat then whisk in cornstarch to thicken
Step 2: Add chicken and veggies
Add the chicken and veggies and cook
Step 4: Add gluten free dumplings
Once the soup is boiling, add the dumplings
Step 3: Serve
Remove the bay leaf and serve hot
Pro tip: Once you add the gluten free dumplings, cook covered for roughly 15 minutes until they are done. For airy dumplings, they need to steam not boil.
More recipe tips
- Don’t over mix dumplings – When making the dumplings, it’s essential to mix the ingredients until just combined. If you overwork the dumpling dough, your dumplings will fall apart and disintegrate when cooking.
- Use leftover chicken – If you have leftover chicken, you can use it in this soup. I love making Mississippi chicken in the instant pot and then using the leftovers in this recipe.
Storing – Store this dumpling soup in the fridge in an airtight container for up to three days. You can reheat in the microwave in 30-second intervals or on the stovetop.
Freezing – Freeze chicken and dumplings in an airtight container for up to 3 months. Make sure the soup comes to room temperature before freezing. Allow it to thaw in the fridge before reheating on the stove top.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
Gluten Free Chicken and Dumplings
- In a large stock pot, combine all ingredients and cook on high until carrots soften.
- Bring to a boil, then add dumplings.
- Remove the bay leaf once dumplings are cooked and enjoy.
- Don’t over mix dumplings – When making the dumplings, it’s important to mix the ingredients until just combined. If you overwork the dumpling dough, your dumplings will fall apart and disintegrate when cooking
- Use leftover chicken – If you have leftover chicken, you can use it in this soup. I love making Mississippi chicken in the instant pot then using the leftovers in this recipe.
What can I add to my chicken and dumplings to make it thicker?For a thicker texture, you can add 1 tablespoon of flour, teaspoon of xanthan gum, or another thickening agent to the soup mixture when cooking. In addition, you can cook the gluten-free dumplings for an extra minute or two for a thicker texture. But be careful not to cook for too long.
Is chicken and dumplings supposed to be thick or soupy?
This is entirely dependent on your preference. You can make your soup thicker or you can leave it as is. This recipe is somewhere in the middle between thick and soupy which is a total crowd-pleaser.
What can I add to my chicken and dumplings to make it thicker?
For a thicker texture, add one tablespoon of flour, a teaspoon of xanthan gum, or another thickening agent to the soup mixture when cooking. In addition, you can cook the gluten-free dumplings for an extra minute or two for a thicker texture. But be careful not to cook for too long.
Do you cook dumplings on low or high heat?
Once the stew is boiling you should cook on medium heat to medium-high heat. It should be on a gentle simmer, but not boiling to the point where the water boils over the dumplings. This will help them cook but stay intact while cooking.
More recipes you’ll love
- These gluten-free crescent rolls with melted butter make a great side to this gluten free dinner
- For another creamy soup recipe, try this delicious butternut squash soup
- This instant pot chicken pasta is another quick and easy dinner recipe you’re going to love
- My easy tater tot casserole is the perfect meal that also makes excellent leftovers
This is the original photo from the recipe that was published back on March 1, 2010.