Gluten Free Chicken and Dumplings

By: Cassy Joy Garcia

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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

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



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. 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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Recipe rating

  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!

  5. Amy says:

    Could you substitute almond flower or some other Paleo friendly flour?

    1. Faith says:

      Hi Amy I did use almond flour I used almost a half cup more than recipe asked for and didnt melt butter. Slice butter cold out of fridge into flour and work it in. Turned out amazing this recipe is AWESOME !!!!

      5.0 rating

  6. Pamela says:

    Cassie and team what do you think would be a good replacement for the egg in this recipe? Flax egg?

    1. CaLynn Koshinski says:


      I’ve used a flax egg instead of a real egg and it worked well great!!

    2. Brandi Schilhab says:

      Thanks for letting us know, CaLynn!

  7. Kristen says:

    This was delicious!!

  8. Jill says:

    Really want to make this recipe, but I don’t have heavy cream or full-fat coconut milk. Could I just use whole milk in it‘s place or just leave it out?
    I understand the end result will be somewhat different.

    1. Brandi Schilhab says:

      That should work! It won’t thicken as much, but it’ll still do the trick.

  9. CaLynn Koshinski says:

    Can I substitute a flax egg for a real egg?

    1. Brandi Schilhab says:

      We haven’t tested this recipe using a flax egg, so we can’t guarantee how it’ll turn out. My hunch tells me it’ll work though…let us know once you try it!

    2. CaLynn Koshinski says:

      The flax egg worked perfectly! Also added a little Hungarian spin and added paprika and stewed tomatoes. Perfect!

    3. Brandi Schilhab says:

      YUM! Thank you so much for letting us know that the flax egg worked!

  10. Gabbi says:

    Do you think this would work with cup4cup gluten free flour? I want to make this tonight and that is all I have right now.

    1. Brandi Schilhab says:

      That should work, Gabbi! Enjoy!!

  11. Carrie says:

    I made this for dinner last night, and it was delicious! My husband and I loved it! Thank you for the recipe!

    5.0 rating

    1. Brandi Schilhab says:

      Yay!! We’re so glad you guys enjoyed it. We love it too!!

  12. Samantha says:

    One of the best soups I’ve ever made. It was hard to stop eating. So dang delicious!

    1. Brandi Schilhab says:

      We think so too!! So glad you loved it, Samantha!

  13. Christine says:

    Pure Awesomeness! Thank You for Sharing My family just loved this

    1. Brandi Schilhab says:

      So glad to hear that, Christine! Thank you for sharing this with us!

  14. Mic says:

    Can I sub vegan butter or coconut oil?

    1. Brandi Schilhab says:


  15. Taryn says:

    Delicious and just what we needed for a rainy evening.

    1. Brandi Schilhab says:

      Amazing! We’re so glad, Taryn!

  16. Michelle Weber says:

    Made this tonight and it was so YUMMY!! Everyone inhaled it! Perfect for a cold Saskatchewan Canada blizzard night!!

    1. Brandi Schilhab says:

      Awesome! So glad to hear that everyone enjoyed this, Michelle!

  17. Nicole says:

    This is amazing! Is officially made our family regular rotation! Chicken breast was not dry and the seasoning was perfect. I’m dairy free so I made it with ghee and coconut cream as my subs.

    1. Brandi Schilhab says:

      Amazing – we’re so glad it made the rotation! Thank you so much for sharing this with us, Nicole!

  18. Ashley says:

    Can you use regular flour?

    1. Brandi Schilhab says:


  19. Brittany says:

    This was amazing!! Wonderful for a chilly day. My husband said it reminded him of a pot pie. I made my dumplings a little large so they cooked a bit longer but it still turned out incredible! We will be making this again.

    1. Brandi Schilhab says:

      So glad you all enjoyed this, Brittany!!

  20. Amanda Alley says:

    I couldn’t stop eating this! So so good! No one would EVER know it was gluten free. Thank you so much!

    1. Brandi Schilhab says:

      Amazing! Thank you for the comment, Amanda!!

  21. Sophie says:

    So delicious and SUPER comforting for a cold winter night!

    1. Brandi Schilhab says:

      Yay! So glad, Sophie!!

  22. Kristen Winters says:

    Hi ladies! I’m thinking about making this for our Christmas Day meal, all of my family adores chicken and dumplings. However we are not gluten-free, so can I just use regular King Arthur flour? Do I follow the same measurements?

    1. Brandi Schilhab says:

      Yes (to both)…that should work, Kristen!

  23. Sarah V says:

    Can I use an egg substitute? My kiddo can’t do eggs!

    1. Brandi Schilhab says:

      We haven’t tried it, Sarah! Please let us know if you do, though!!

  24. Megan says:

    Overall I really enjoyed this recipe but I’m not sure if my dumplings came out right. I subbed lite coconut milk instead of full fat to save calories and not sure if that makes a difference in the firmness. I plopped the dumplings on top of my soup and had my burner on The lowest setting so there would not be any bubbles since it said “do not boil” , they did double in size but they were not quite as firm as I was expecting. The dumplings might have been a little bigger than a tablespoon, i had 21 dumplings.

    1. Brandi Schilhab says:

      We’re glad you enjoyed it, Megan! We haven’t tried it with lite coconut milk, so we can’t say for sure if that had any effect on the finished product, but it sounds like you did everything else as written, so that definitely may have been it!

  25. Caitlin says:

    Ah-mazing!!! I accidentally put a whole bag of frozen peas in and it still turned out delicious. This is going in our regular rotation!

    1. Brandi Schilhab says:

      So glad you all loved it! Thank you for sharing this with us, Caitlin!

  26. Shantella says:

    I’ve only had rolled out, cut dumplings for this dish. When I tried making my own with gluten-free flour, the dumplings were gummy and tasteless. Do you think you could perfect a rolled out, cut dumpling using g-f flour? I’ve tried making them with the King Arthur Flour and other name brand measure for measure gluten free flours and have had the same result.

    1. Brandi Schilhab says:

      I’m not sure, Shantella. I’ve never tried it! The method used here should work with GF flour, though (that’s what Cassy uses).

  27. Kerri McEntire says:

    Delicious! My family is a huge fan of this comfort classic. Of course they were arguing over the leftovers. Thank you!

  28. Sheridan says:

    I just made this tonight and it is delicious! Perfect for a cold night or if someone in your family isn’t feeling great. I swapped gluten-free flour for gluten-full flour, left out the heavy cream, increased the broth by about 3 cups (I think it would be very thick otherwise and not have enough broth to cook the dumplings), upped the herb amounts, and cut down to 4 TBSP butter in the dumplings. It turned out great! The dumplings took a little longer than 20 minutes to not be sticky to the touch. I was worried the decreased butter would be a mistake but they still melted in your mouth. I had more batter than I could fit in the pot so I finished cooking the rest in a little stock in a separate pot.

    1. Brandi Schilhab says:

      I’m so glad to hear that you enjoyed this recipe so much, Sheridan! This really is the coziest meal ever!

  29. Frances says:

    Unfortunately, this wasn’t loved by my family of 7. The dumplings’ edges dissolved into the broth and we found the consistency unpleasant.

    1. Melissa Guevara says:

      Hi Frances! I’m sorry this was your experience. Dumplings can definitely be tricky! Sometimes if the soup base is boiling (or close to), it causes the dumplings to fall apart when they get dropped in. I appreciate you taking the time to share your feedback with us! ~Melissa

  30. Abigail says:

    This was so DELICIOUS!!! I have made several of your recipes now, but this and your healing chicken soup are by far the best!!! I crave chicken and dumplings. Although I can’t eat them, bc I’m allergic to gluten and dairy. THIS WAS AMAZING!!! Seriously making this again! My 3 yr old and anti-soup husband loved it too! Thank you so much!!!

    1. Melissa Guevara says:

      What a win all around! We are so glad to hear that everyone in the family enjoyed and that this soup gives you an option for classic flavors you love. Thank you for taking the time to share with us. -Melissa