Gluten-Free Chicken & Dumplings Recipe

Introduction

This Gluten-Free Chicken & Dumplings recipe offers a comforting, hearty meal perfect for any day you crave a warm, home-cooked dish. With tender chicken, flavorful vegetables, and fluffy gluten-free dumplings, it’s a satisfying dinner that everyone can enjoy.

Ingredients

• 1 medium yellow onion, diced
• 4 large carrots, diced
• 2 stalks celery, diced
• 2 Tablespoons olive oil
• 1/2 cup plain yogurt (mix with 1/4 cup warm water first)
• 3 1/2 cups cooked chicken, shredded or cubed
• 4 cups chicken broth
• 2 bay leaves
• 2 teaspoons dried thyme
• Fresh parsley, chopped for topping (optional)
• 2 1/4 cups gluten-free flour
• 2 large eggs
• 3/4 cup chicken broth
• 1 Tablespoon baking powder
• 1 Tablespoon parsley
• 1 Tablespoon minced chives
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 to 7 minutes until vegetables soften.
2. Step 2: Whisk the plain yogurt with 1/4 cup warm water to create a smooth mixture.
3. Step 3: Add the cooked chicken, chicken broth, bay leaves, dried thyme, and yogurt mixture to the pot. Bring to a gentle boil.
4. Step 4: In a mixing bowl, whisk the eggs until combined. Stir in gluten-free flour, baking powder, parsley, minced chives, salt, pepper, and 3/4 cup chicken broth until a sticky dough forms.
5. Step 5: Lightly grease a small or medium cookie scoop with oil. Drop spoonfuls of the dumpling dough directly into the simmering soup. Spray the scoop with oil again if dough sticks.
6. Step 6: Let the soup simmer uncovered for 10 to 12 minutes. Then cover and continue to simmer for an additional 5 minutes until dumplings are cooked through.
7. Step 7: Remove bay leaves. Serve the chicken and dumplings hot, topped with fresh chopped parsley if desired.

Tips & Variations

• Use a gluten-free flour blend that includes xanthan gum for best dumpling texture.
• Swap plain yogurt for sour cream if preferred, thinning it the same way before adding.
• Add a pinch of garlic powder or onion powder to the dumpling dough for extra flavor.
• For a dairy-free option, substitute yogurt with coconut yogurt and use vegetable broth instead of chicken broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat to prevent dumplings from becoming rubbery. Avoid freezing as dumplings may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cooked chicken instead of cooking it myself?

Yes, store-bought cooked chicken works perfectly and saves time. Just shred or cube it before adding to the soup.

How can I make the dumplings fluffier?

For fluffier dumplings, make sure to use fresh baking powder and avoid overmixing the dough once wet ingredients are added. Letting the dumplings simmer gently without stirring also helps maintain their softness.

Gluten-Free Chicken & Dumplings Recipe

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This Gluten-Free Chicken & Dumplings recipe offers a comforting, hearty classic with a gluten-free twist. Featuring tender shredded chicken simmered in a flavorful broth with sautéed vegetables and fluffy gluten-free dumplings, this dish is perfect for those seeking a cozy meal without gluten. The dumplings are made from a simple gluten-free flour blend and aromatic herbs, cooked directly in the soup to soak up all the delicious flavors.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Base

• 1 medium yellow onion, diced
• 4 large carrots, diced
• 2 stalks celery, diced
• 2 Tablespoons olive oil
• 1/2 cup plain yogurt (mixed with 1/4 cup warm water)
• 3 1/2 cups cooked chicken, shredded or cubed
• 4 cups chicken broth
• 2 bay leaves
• 2 teaspoons dried thyme
• Fresh parsley, chopped for topping (optional)

Gluten-Free Dumplings

• 2 1/4 cups gluten-free flour
• 2 large eggs
• 3/4 cup chicken broth
• 1 Tablespoon baking powder
• 1 Tablespoon parsley
• 1 Tablespoon minced chives
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Sauté Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are softened and fragrant.
2. Prepare Yogurt Mixture: Whisk 1/2 cup plain yogurt with 1/4 cup warm water until slightly thinned to help it blend smoothly into the soup later.
3. Combine Soup Ingredients: Add the shredded or cubed cooked chicken, 4 cups chicken broth, 2 bay leaves, 2 teaspoons dried thyme, and the yogurt mixture into the pot with the sautéed vegetables. Bring the mixture to a low boil, stirring occasionally to combine flavors.
4. Make Dumpling Batter: In a separate mixing bowl, whisk the 2 large eggs thoroughly. Add 2 1/4 cups gluten-free flour, 3/4 cup chicken broth, 1 tablespoon baking powder, 1 tablespoon parsley, 1 tablespoon minced chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk all ingredients together until a smooth, sticky dough forms.
5. Add Dumplings to Soup: Lightly grease a small or medium cookie scoop with cooking spray or oil. Use the scoop to drop spoonfuls of the dumpling dough directly into the simmering soup. If the dough sticks to the scoop, spray again with oil before scooping more dumplings. The size of the dumplings can be adjusted to your preference.
6. Simmer Dumplings: Leave the soup uncovered and simmer the dumplings for 10-12 minutes, allowing them to cook through and puff up. Then cover the pot and simmer for an additional 5 minutes to ensure they are fully cooked and tender.
7. Serve: Remove the bay leaves from the soup. Ladle the chicken and dumplings into bowls, garnish with fresh chopped parsley if desired, and enjoy the warm, comforting meal.

Notes

• You can substitute plain yogurt with a lactose-free or dairy-free alternative if desired.
• Ensure the gluten-free flour blend you use contains xanthan gum or a similar binder for best dumpling texture.
• Leftover soup can be stored in the refrigerator for up to 3 days; dumplings may soften over time.
• Feel free to add other herbs such as rosemary or sage for additional flavor variations.
• For a spicier option, add a pinch of cayenne pepper to the dumpling mixture.

Keywords: gluten free chicken and dumplings, gluten free soup, chicken soup, comfort food, gluten free dumplings, easy chicken recipe