Comforting Gluten-Free Chicken with Fluffy Dumplings

Learn how to make a rich, homemade gluten-free chicken and dumplings so everyone at the table — including those with celiac disease — can enjoy a comforting, classic meal.

My husband has celiac disease, so over the years I learned to adapt my favorite comfort dishes to be reliably gluten-free. Chicken and dumplings was one of those recipes I wanted to get right: hearty, satisfying, and familiar, but made without wheat.

These days there are many good gluten-free flour blends and pantry staples that make substitutions easy, and this recipe uses simple ingredients and straightforward technique to produce tender dumplings and a flavorful broth.

Ingredients for Gluten Free Chicken and Dumplings

This dish is essentially chicken soup with dumplings instead of noodles. The ingredients below yield a savory, slightly creamy broth with pillowy dumplings.

• Chicken: bone-in, skin-on pieces make the best broth. A split chicken breast works well; dark meat (thighs or leg quarters) is also excellent.
• Bay leaves, fresh thyme, salt, and black pepper for seasoning.
• Onion, celery, carrots, garlic, and mushrooms for flavor, texture, and nutrition.
• Butter for sautéing the vegetables (or oil for a dairy-free version).
• Milk and cornstarch to finish and slightly thicken the broth.
• For the dumplings: a gluten-free flour blend, baking powder, salt, an egg, and milk.

What kind of gluten-free flour to use

There are many good blends available. Look for an all-purpose gluten-free mix that contains a balance of rice flours, starches, and a binder like xanthan gum (if your blend doesn’t include a binder, add a small amount). Blends that aren’t overly starchy tend to produce better dumpling texture. If you prefer to make your own, use a trusted homemade blend you like.

What are Dumplings?

In Southern cooking, dumplings are a cross between biscuit dough and egg noodles, dropped into simmering broth and cooked until tender. They’re simpler than rolling and cutting noodles and quicker than making layered biscuit-style dough, but they deliver the same comforting bite.

Substitutions and variations

This recipe is flexible. Keep the dumpling dough and enough liquid so the dumplings can cook, and feel free to adapt herbs, dairy, and vegetables to your taste.

• Herbs: Swap thyme for rosemary, sage, or basil if you prefer.
• Dairy-free: Use extra chicken broth instead of milk for the finish, and substitute oil for butter when sautéing.
• Vegetables: Add peas, corn, or green beans, or swap in vegetables you like, keeping the total volume similar.

How to make gluten free chicken and dumplings

1. Place the chicken, bay leaves, thyme, salt, and pepper in a large (4-quart) pot and cover with about 6 cups of water or chicken broth.
   

   

2. Bring to a gentle simmer and cook 30–45 minutes, until the chicken is cooked through and tender.
3. Remove the chicken and herb stems from the pot. Set the chicken aside to cool; discard the bay leaves and thyme stems. If desired, strain the broth to clarify it.
4. In a large skillet, melt butter and sauté the onion, celery, and carrots until softened and the onion is translucent.
   

   

5. Add garlic and mushrooms and cook another minute until fragrant.
6. Debone and chop the chicken while the vegetables cook, then return the chicken to the pot of broth.
7. Add the sautéed vegetables to the broth and bring it back to a gentle simmer.
   

   

8. Prepare the dumpling batter: whisk together the gluten-free flour, baking powder, and salt in a bowl. Make a well, add the egg, whisk lightly, then stir in the milk until a thick batter forms.
   

   

9. Drop dumpling batter by tablespoonfuls into the simmering broth, spacing them so they have room to expand. Stir gently as needed to make space for more drops.
10. Cover and simmer about 15–25 minutes, until dumplings are cooked through and tender.
    

    

11. Mix 1 tablespoon cornstarch into 1 cup of milk until smooth, then stir into the soup and cook briefly until the broth slightly thickens.
12. Remove from heat and serve hot.

Storing and reheating leftovers

This recipe scales well and makes great leftovers. Cool the soup, then store in an airtight container in the refrigerator for up to five days. Reheat gently over low-to-medium heat, stirring frequently until warmed through. If the dumplings absorb most of the broth when stored, add a little extra chicken broth or water while reheating to loosen the texture.

Other recipes you’ll love

• Gluten-free egg noodles and other homemade pasta alternatives.
• Easy chicken stews and Instant Pot chicken soups for quick weeknight meals.
• Gluten-free mac and cheese or cornbread to serve alongside.