Gluten-Free Chicken & Dumplings Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
