Gluten Free Chicken and Dumplings

By: Cassy Joy
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This recipe for gluten free chicken and dumplings is the perfect thing to warm you up on a cold winter's night! Hearty chicken soup is topped off with perfectly fluffy dumplings for a meal the whole family will love.

Gluten free chicken and dumplings

Gluten. Free. Chicken. And. Dumplings. Need I say more? I don't think there's any food more comforting than chicken and dumplings (except for maybe this chicken pot pie). Fun fact: I had never actually eaten chicken and dumplings growing up. It wasn't until later in life, after going gluten free, that I wound up at a dinner party where it was the main dish. Sitting there looking at everyone's steaming bowls and hearing them exclaim about how good it was, I knew I needed to experiment with my own gluten free chicken and dumplings ASAP.

Gluten free Chicken and Dumplings

Let's just say it was a revelation. I mean, why aren't we putting dumplings in ALL of our soups already?! My first attempt at gluten free chicken and dumplings involved making the dumplings out of Gluten Free Bisquick, but was slowly evolved into the scratch-made dumplings you see here. I know dumpling making can seem a little intimidating at first, but it really isn't!

First things first, you'll make the soup, which is best-described as a cross between traditional chicken soup and a chicken pot pie filling. While you can change up the veggies to your liking, we start by searing chicken then sauteing onion, garlic, carrots, and celery in a little butter. From there, you'll make a quick roux with gluten free flour blend, then whisk in chicken broth (the higher quality the better it will taste!), cream, peas, and fresh herbs.

Gluten free chicken and dumplings

Once the soup is simmering, it's dumpling time! You'll mix together a simple biscuit dough, then drop the batter into the dumplings by the spoonful. Finally, you'll cover the pot and simmer the dumplings for about 15-20 minutes, until the dumplings have fully cooked through and expanded in size. Then, you just sprinkle on a little fresh parsley and you're ready for show time!

Gluten free chicken and dumplings

We hope you enjoy this recipe for gluten free chicken and dumplings!


Gluten Free Chicken and Dumplings

Gluten free chicken and dumplings

Hearty chicken soup is topped off with perfectly fluffy gluten free dumplings for a meal the whole family will love.

  • Author: Amber Goulden
  • Prep Time: 00:15
  • Cook Time: 00:50
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 6 1x


For the Soup:

  • 3 tablespoons salted butter, divided
  • 2 pounds boneless, skinless chicken breast or thighs (or about 3 cups shredded chicken)
  • 3/4 teaspoon coarse sea salt, divided
  • ½ teaspoon ground black pepper, divided
  • 1 small yellow onion, diced
  • 2 medium carrots, chopped
  • 2 stalks celery, minced
  • 2 garlic cloves, minced
  • 2 tablespoons gluten-free flour blend
  • 4 cups chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 teaspoon chopped fresh sage (or 1/2 teaspoon dried)
  • 1 teaspoon chopped fresh thyme leaves (or ½ teaspoon dried)
  • 1 cup frozen peas
  • Chopped fresh parsley, for garnish

For the Dumplings:

  • 1 cup plus 2 tablespoons King Arthur Measure for Measure gluten free flour blend
  • 1/2 teaspoon coarse sea salt
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup whole milk or coconut milk
  • 6 tablespoons butter, melted
  • 1 egg


  1. Melt 1 tablespoon butter in a dutch oven or other heavy bottomed pot with matching lid over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper, then place in the pot and sear for 3-4 minutes, until browned. Flip the chicken and sear for an additional 3 minutes, or until browned, then remove from the pot.
  2. Melt the remaining 2 tablespoons butter in the pot and add the chopped onion, celery, carrot, and garlic. Saute for 4-5 minutes, until the onion is translucent and the vegetables have started to brown slightly.
  3. Sprinkle the gluten free flour over the vegetables and whisk to combine, then slowly pour in the chicken broth, whisking constantly to get out any lumps.
  4. Stir in the cream, remaining 1/4 teaspoons salt and pepper, sage, thyme, and peas. Add the chicken back to the pot, then cover and reduce heat to medium-low. Let cook for 20 minutes.
  5. While the soup is cooking, make the dumpling batter. In a small bowl, whisk together the flour, salt, baking powder, and baking soda. Then, mix in the milk, butter, and egg until fully combined and set aside.
  6. Remove the chicken from the soup and transfer to a bowl and shred with two forks, then return to the pot.
  7. Drop the dumplings in by the spoonful (about the size of a tablespoon), making sure not to overcrowd the pot as they will double in size. Note that it is very important to make sure the soup is not boiling when you drop in the dumplings or as they cook, or they will fall apart, so if the soup is boiling, reduce the heat to low before proceeding with this step.
  8. Cover the soup and cook for 15-20 minutes, until dumplings are cooked through and have expanded in size. Garnish with fresh parsley and serve!

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  1. Jamie says:

    This recipe is soooo good! I had 2 helpings and didn’t want to stop eating but I was so full I had to! I used leftover rotisserie chicken and left it in the pot to make the dumplings. Thank you Cassie for another great recipe!

    5.0 rating

  2. Julie says:

    Could you freeze this with the dumplings or so you think they need to be made right before eating?

  3. Jenny says:

    Made this in the instant pot and it turned out really well! Just sauteed the veggies and chicken breasts, then added the rest of the ingredients and dumpling blobs and pressure cooked for 7 min and then natural release.

  4. April says:

    Hi Amber! What could I use besides the Kung Arthur measure for measure? Would cassava flour work for the dumplings? Thank you! So excited to make this during the chilly weekend!