Gluten Free Chicken and Dumplings Recipe
Updated Jun 01, 2018, Published Jan 22, 2014
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Several weeks ago I asked my Facebook friends what recipe they would like me to make gluten free. There were hundreds of responses and I am sure all of them would be fun and fantastic. However, there were more than a few with the same answer – make a Gluten Free Chicken and Dumplings recipe.
When my (grown up and married!) son is under the weather he will text me pleading for “mommy food” which means Chicken and Dumplings. When one is not feeling up to par, chicken soup is fine, but chicken and dumplings? That’s fabulous!
Please don’t feel like you have to be sick to enjoy chicken and dumplings! Also don’t feel like you have to spend all day in the kitchen to make them.
My chicken and dumplings recipe uses a few shortcuts; I buy a gluten free organic rotisserie chicken from the market and use gluten free chicken stock in a box – little timesavers that make this recipe very workable for weekdays.
One thing that makes this recipe so special is the topping – a combination of bacon, mushrooms, and green onions that is sprinkled on top of the soup when served. It is of course totally optional but if you eat bacon I suggest you give it a try – trust me on this!
It’s funny, I make this all the time and so does my son and daughter-in-law, but I never took the time to write it down or figure out the measurements, I usually just throw it together. I have my Facebook friends to thank for getting me to finally write this recipe down. And you have them to thank because this recipe is like love in a pot!
Use any kind of gluten free flour blend you like, or you can make your own using this recipe.
Gluten Free Chicken and Dumplings Recipe
Ingredients
- 2 tablespoons olive oil
- 3 medium carrots, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 8 cups gluten free chicken broth
- 1 whole gluten free rotisserie chicken, skin and bones removed and shredded or chopped
- 2 bay leaves
- 6 slices nitrate free bacon
- 1 pound mushrooms, cleaned and sliced
- 4 green onions - white and green parts, chopped
- Kosher salt
- Black pepper
- 1½ cups gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons sugar
- 2 tablespoons butter or dairy free butter substitute, melted
- 1 cup more or less buttermilk or dairy free buttermilk substitute*
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots and onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the chicken broth, chicken, and bay leaves and bring to a gentle boil. Reduce the heat and let simmer for 15 minutes.
- While the soup is simmering, chop the bacon into pieces about ½ inch. Place in a large skillet and cook over medium heat until it has rendered its fat and the bacon is crispy. Remove the bacon pieces with a slotted spoon, and add the mushrooms. Raise the heat to medium-high and cook the mushrooms, stirring occasionally, until they are browned, about 8 minutes. Take off the heat, add the bacon back to the pan and add the green onions. Season to taste with salt and pepper and reserve until you serve the chicken and dumplings.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, ¾ teaspoon salt, and the sugar. Add the melted butter and stir with a fork. Starting with about ¾ cup, stir in the buttermilk. Keep adding buttermilk, a little at a time, until the mixture forms into a soft dough.
- Drop tablespoons of the batter onto the top of the simmering soup, cover the pan and let simmer for 15 minutes.
- Serve in bowls topped with the bacon mixture.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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i dont know what i did wrong they werent like regular dumplings they turned into like rubber balls so bummed i have to eat gluten free cause im very allergic to wheat and gluten ,HELP what did i do wrong !!
Hi Helenee,
It could have been your flour or it could have been that you over mixed it. You could also try cutting back a little bit on the buttermilk.
xo,
Carol
will these dumplings hold up to being frozen and reheated?
I LOVE this recipe. The dumplings were light & puffy (per the gf child) & fluffy. This is the first glutenfree thing I have made that was worth eating & I have been at this for a year & a half. Thank you Thank you Thank you!!!!!!!
You’re so welcome Shannon!
xo,
Carol
I was looking for gluten free dumplings recipe for my beef stew i came across this recipe OMG it’s good i can’t wait to make the chicken soup. Thank you for sharing.
You’re welcome Nancy! I hope you enjoy it.
xo, Carol
Hi,
Thank you for you’re recipe, I’m eager to try it! Could you recommend a substitute for the mushrooms. We have corn and green bean allergies so was wondering what I could put in it’s place please
Thanks
Hi Bee,
You can just leave them out.
xo, Carol
Hands down the best I’ve had! Thanks for this recipe. I’ll definitely make this again!
Delicious! Family loved it. I’ll add more carrots, maybe some celery, and possibly thicken the soup portion with a little potato flakes. I added some thyme and parsley. It was a hit!
I am making this for a friend. Filling her freezer with meals. Will the dumplings hold up to being frozen and reheated?
Hi Amy,
What a nice friend you are! Yes, the dumplings should hold up just fine.
xo,
Carol