Go Back
Gluten-Free Chicken and Dumplings

Gluten-Free Chicken and Dumplings

Lily Coleman
This gluten-free chicken and dumplings recipe is creamy, savory and comforting—just like grandma used to make.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course Dinner, Main Dishes, Soup
Servings 8
Calories 549 kcal

Ingredients
  

  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 broiler/fryer chicken about 3 pounds, cut up
  • 2 tablespoons canola oil
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 2 celery ribs chopped
  • 3 garlic cloves minced
  • 3/4 cup gluten-free all-purpose baking flour without xanthan gum
  • 6 cups chicken stock
  • 1/2 cup white wine or apple cider
  • 2 teaspoons sugar
  • 2 bay leaves

DUMPLINGS:

  • 2-1/4 cups gluten-free all-purpose baking flour without xanthan gum
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon butter melted

SOUP:

  • 1/2 cup heavy whipping cream
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons minced fresh thyme
  • Additional salt and pepper to taste

Instructions
 

  • Season chicken with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
  • Add onion, carrots and celery to same pan; cook and stir for 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir gluten-free flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar and bay leaves. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until chicken is no longer pink.
  • For dumplings, in a bowl, whisk gluten-free flour, baking powder, sugar and salt. In another bowl, whisk buttermilk and butter until blended. Add to dry mixture; stir just until moistened (do not overmix). Drop dough by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
  • Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
  • Drop dumplings on top of simmering soup. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.