Easy Gluten Free Chicken and Dumplings Recipe
The perfect comfort food made completely gluten-free! This Gluten Free Chicken and Dumplings recipe features tender shredded chicken, veggies, and aromatics simmered to perfection and topped with moist and fluffy dumplings. A dish the whole family will love!
Servings: 6 servings
Equipment
- Dutch Oven or large pot
Ingredients
- 1 tbsp olive oil
- 2 lbs boneless skinless chicken breasts or thighs
- 2 tbsp ghee or butter
- 1 small onion diced
- 1 cup carrots diced
- 3 pieces celery diced
- 3 cloves minced garlic
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1.5 tsp salt
- ¼ cup gluten free 1:1 flour I like King Arthur Baking brand
- 4.5 cups chicken broth
- 1 cup frozen peas
- 1 cup half & half or almond milk or coconut milk
Dumplings
- ¾ cup almond milk or milk of choice
- 1 tsp apple cider vinegar
- 2 cups gluten free 1:1 flour
- 2 eggs
- 3.5 tsp gluten free baking powder
- ¾ tsp salt
- ½ cup melted butter or vegan butter if preferred
Instructions
- Heat the olive in a large stock pot over medium high heat. Sprinkle both sides of the chicken breasts with salt and pepper. Sear the chicken for 3 minutes on each side. Remove and let it rest.
- To the same pot, add the butter and let it melt. Add the onion, carrots, celery and garlic. Saute for 4-5 minutes until fragrant and beginning to soften. Add in the seasonings and flour and stir for 30 seconds. Slowly pour in the chicken broth while whisking for another 1-2 minutes. Bring to a boil. Add the chicken breasts back into the pot. Reduce heat to medium and cook for 7-8 minutes.
- Make the dumpling dough while the chicken cooks. Combine all of the dumpling ingredients in a bowl and mix until a dough is formed. If it seems runny at all, add ¼ cup GF flour.
- Remove the chicken and shred it using 2 forks. Add it back to the pot along with the frozen peas. (Add pre-cooked chicken, if using it, at this point.)
- Pour in the half & half and stir. Bring to a boil, then reduce heat to medium low.
- Use a 1-inch cookie scoop to scoop out about 15 dumplings from the dough. Place them directly on top of the soup in the pot in an even layer. Spoon some soup over each one. Cover and cook over medium heat for 15 minutes until the dumplings are cooked through.
- Serve topped with fresh parsley and enjoy!
Notes
Expert Tips
- Dairy Free: Use vegan butter and dairy-free milk to make a dairy-free version of this recipe.
- Dumplings: As you make the dumplings, if the dough seems runny at all, whisk in ¼ cup GF flour.
- Instant Pot: You can use your pressure cooker as your stock pot for this recipe! There’s no need for the pressure cooking aspect, but turn your pot to “sautee” mode and follow all of the recipe instructions.
Serving Tips
This gluten free chicken and dumplings is a complete meal with chicken, vegetables, and dumplings– you can serve it completely on its own or with a side salad if desired.Storage Tips
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days. Reheat over the stove top or in the microwave.Nutrition
Calories: 651kcal | Carbohydrates: 44g | Protein: 43g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 2174mg | Potassium: 833mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4503IU | Vitamin C: 15mg | Calcium: 299mg | Iron: 4mg