Gluten-Free Chicken and Dumplings

Gluten-Free Chicken and Dumplings

Julia

This gluten-free chicken and dumplings brings all the warmth and comfort of the classic Southern dish without compromising on flavor or texture. Tender pieces of chicken simmer in a rich, herb-infused broth alongside carrots, celery, and onions, creating a soul-soothing base that's perfect for cold evenings or when you need a bowl of pure comfort.

The magic of this recipe lies in the fluffy, pillowy dumplings made with a carefully balanced gluten-free flour blend. Unlike traditional wheat-based dumplings, these use a combination of gluten-free all-purpose flour and xanthan gum to achieve that perfect tender-yet-substantial texture that holds up beautifully in the savory broth. They're dropped right into the simmering stew, where they steam to perfection, absorbing all those wonderful flavors.

Chicken and dumplings has been a beloved comfort food in American cuisine for generations, with roots tracing back to European settlers who adapted their traditional stews to available ingredients. This gluten-free version honors that tradition while making it accessible to those with celiac disease or gluten sensitivity. The result is a one-pot wonder that's both nourishing and deeply satisfying.

Whether you're cooking for a family dinner or meal prepping for the week ahead, this dish delivers restaurant-quality comfort food right in your own kitchen. The leftovers are even better the next day as the flavors continue to meld, making this a practical choice for busy households seeking wholesome, gluten-free meals.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

1 hour 5 minutes
None servings
425 calories
Fat 18.00g
Carbs 35.00g
Protein 32.00g

Ingredients

1.5 lbsboneless, skinless chicken breasts, cut into 1-inch pieces
2 tbspolive oil
3 tbspbutter
1 mediumyellow onion, diced
2 mediumcarrots, peeled and sliced
2 largecelery stalks, sliced
3 clovesgarlic, minced
1/4 cupgluten-free all-purpose flour
6 cupsgluten-free chicken broth
1 tspdried thyme
1 tspdried parsley
2 Nonebay leaves
1 tspsalt
1/2 tspblack pepper
1/2 cupheavy cream
1.5 cupsgluten-free all-purpose flour, for dumplings
2 tspbaking powder, gluten-free
1/2 tspxanthan gum
1/2 tspsalt, for dumplings
3/4 cupmilk
2 tbspmelted butter
2 tbspfresh parsley, chopped (optional)

Equipment

Cutting board
Whisk
large Dutch oven or heavy-bottomed pot with lid
wooden spoon or spatula
chef's knife
medium mixing bowl
measuring cups and spoons
tablespoon or small ice cream scoop

Clean Eating

Aligns with clean eating principles by using whole, minimally processed ingredients like fresh vegetables, chicken, herbs, and gluten-free flour, avoiding artificial additives and focusing on natural, recognizable components.

DASH Diet

Supports DASH Diet guidelines with lean chicken protein, abundant vegetables, and controlled sodium levels, emphasizing whole food ingredients that promote heart health.

Gluten-Free Diet

This recipe is perfectly designed for a gluten-free diet, using gluten-free all-purpose flour, gluten-free baking powder, and carefully selected ingredients to recreate a classic comfort food without wheat-based ingredients.

Intermittent Fasting

An excellent option for intermittent fasting with its nutrient-dense ingredients, balanced macronutrients, and whole food components that provide sustained energy during eating windows.

Mindful Eating

Perfect for mindful eating with its focus on whole ingredients, varied textures, and comforting preparation that encourages slow, conscious consumption and sensory appreciation of food.

Instructions

1

Season the chicken pieces with salt and pepper on all sides.

2 min
2

Heat the olive oil in a large pot or Dutch oven over medium heat.

2 min
3
6 min

Add the chicken pieces to the hot pot and cook until golden brown on all sides, about 5-6 minutes. Remove chicken and set aside.

4
5 min

Reduce heat to medium and add butter to the same pot. Once melted, add diced onion, sliced carrots, and celery. Sauté until vegetables are softened, about 5 minutes.

5
1 min

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.

6
2 min

Sprinkle 1/4 cup gluten-free flour over the vegetables and stir constantly for 2 minutes to create a roux.

7

Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming.

2 min
8
3 min

Add thyme, parsley, bay leaves, and return the browned chicken to the pot. Bring to a boil.

9
15 min

Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.

10

While the stew simmers, prepare the dumplings. In a medium bowl, whisk together 1.5 cups gluten-free flour, baking powder, xanthan gum, and 1/2 tsp salt.

2 min
11

Add milk and melted butter to the dry ingredients and stir just until combined. Do not overmix; the batter should be thick and slightly lumpy.

1 min
12

Stir the heavy cream into the simmering stew.

1 min
13

Using a spoon or small ice cream scoop, drop rounded tablespoons of dumpling batter onto the surface of the simmering stew, spacing them evenly. You should get about 12-14 dumplings.

2 min
14
15 min

Cover the pot with a tight-fitting lid and simmer on low heat for 15 minutes without lifting the lid. The dumplings will steam and puff up.

15

Remove the lid and check that dumplings are cooked through (they should be fluffy and no longer doughy in the center). Remove bay leaves.

1 min
16

Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley if desired and serve hot.

1 min

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