Gluten Free Chicken and Dumplings

Gluten Free Chicken and Dumplings Recipe

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

5 from 2 votes
Gluten Free Chicken and Dumplings
Gluten Free Chicken and Dumplings Recipe
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 708 kcal
Author: Carol Kicinski
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
  • cups gluten free flour blend
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • teaspoons sugar
  • 2 tablespoons butter or dairy free butter substitute melted
  • 1 cup more or less buttermilk or dairy free buttermilk substitute*
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Drop tablespoons of the batter onto the top of the simmering soup, cover the pan and let simmer for 15 minutes.
  5. Serve in bowls topped with the bacon mixture.
Recipe Notes

*To make dairy free buttermilk simply combine 1 cup dairy free milk of your choice with 1 tablespoon lemon juice or apple cider vinegar and let sit for 5 minutes. It may look curdled, that’s ok.

Nutrition Facts
Gluten Free Chicken and Dumplings Recipe
Amount Per Serving
Calories 708 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 12g 60%
Cholesterol 150mg 50%
Sodium 1603mg 67%
Potassium 1140mg 33%
Total Carbohydrates 34g 11%
Dietary Fiber 5g 20%
Sugars 7g
Protein 49g 98%
Vitamin A 109.8%
Vitamin C 34.5%
Calcium 15.7%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Bacon Chicken Dumplings Dutch Oven Mushrooms Optionally Dairy Free
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  4. Linda Newkirk
    December 25, 2014

    These dumplings are awesome!!

  5. Shamieka
    January 7, 2015

    I am so glad I found this recipe. I can’t wait to try it! Thank you!

  6. Joy
    January 18, 2015

    Hi there – I’m considering making this for a party. I’ve made a different recipe (I think found on Martha Stewart – not GF, but I used GF flour) and the dumplings were a bit dense for my liking. How are these dumplings? Do you find them to be more dense than regular flour dumplings? The difference in your recipe and the one on Martha is the use of buttermilk which sounds like it could help with the texture. Thank you for your input!

    1. Carol Kicinski
      January 19, 2015

      They might be a tad denser than you are used to but the buttermilk does help. We like our dumplings a little on the denser side so they might not be exactly what you are looking for. Perhaps add a bit more levening? Some baking powder as well as baking soda – about 1 teaspoon should help.

  7. Kathrine
    April 15, 2015

    We tried these tonight and everyone loved them. I didn’t have buttermilk, but we’re used to denser breads. Thank you for the recipe. I’ll definitely keep it and try again with buttermilk.

  8. Tried these using Bob’s Red Mill GF flour as that is our go-to for almost every recipe we use. As I suspected, the flavor was not light enough. If I make this again, I will use a rice blend and start by pouring in less than 1 cup of the milk at first since 1 cup proved too much so I had to add more flour. The texture was great (we like a heavier dumpling also). They were devoured by 2 of my 3 boys who have never had gluten-dairy-egg dumplings.

  9. cperrin
    July 7, 2015

    Can these be made with coconut flour, and if so how would you use it. 1:1 or other ingredients needed. Thanks

    1. Carol Kicinski
      July 24, 2015

      Hi there! Unfortunately no, coconut flour recies need to be formulated specifically for coconut flour, they’re not interchangeable at all. xo, Carol

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  12. Jeanine
    November 23, 2015

    I’ve been making chicken and dumplings for forty years, it’s one of my families favorites.
    Now that my son has developed a gluten sensitivity, I had to find a good gluten free dumpling recipe… I’m here to tell you, this is it! My dumplings turned out perfectly light and fluffy!
    Thanks so much!

    1. Carol Kicinski
      November 24, 2015

      Hi Jeanine, I’m so happy you enjoyed it, it is one of my fam favorites as well! xo, Carol

  13. Valerie
    December 10, 2015

    These dumplings just made a wonderful topping to my turkey carcass soup! Though some other time I would like to try your chicken soup recipe also. Just wanted to let you know that I was out of buttermilk ,used the last of it last night in my southern cornbread (no flour) and only had Vanilla Coconut Milk in the frig, so I used a mixture of Kiefer and heavy cream . It worked wonderfully! Thanks for this great recipe.

    1. Carol Kicinski
      December 14, 2015

      Yay! I’m happy you enjoyed it Valerie!
      xo,
      Carol

  14. Julie
    February 22, 2016

    This is delish! I can’t wait to have it again. My family loved it and asked for seconds! Thanks so much!

    1. Carol Kicinski
      February 23, 2016

      That’s great to hear Julie! You’re so welcome. :)
      xo,
      Carol

  15. diana m
    October 21, 2016

    DELISH! but my dumplings entirely dissolved when i tried to move them. Really? no eggs? what is the trick?

    1. Carol Kicinski
      November 11, 2016

      Diana,
      It could depend on what kind of flour you used, and making the dumplings big enough. I never use eggs in mine, but you could check to make sure your flour has guar gum or xanthan gum, and if not you should add ¾ teaspoon.
      xo,
      Carol

  16. Helenee Hannus
    November 7, 2016

    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 !!

    1. Carol Kicinski
      November 11, 2016

      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

  17. annie d
    December 16, 2016

    will these dumplings hold up to being frozen and reheated?

  18. shannon
    December 28, 2016

    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!!!!!!!

    1. Carol Kicinski
      January 3, 2017

      You’re so welcome Shannon!
      xo,
      Carol

  19. Nancy
    January 11, 2017

    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.

    1. Carol Kicinski
      January 12, 2017

      You’re welcome Nancy! I hope you enjoy it.
      xo, Carol

  20. Bee
    January 19, 2017

    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

    1. Carol Kicinski
      March 2, 2017

      Hi Bee,
      You can just leave them out.
      xo, Carol

  21. Leah Cabotaje
    February 19, 2017

    Hands down the best I’ve had! Thanks for this recipe. I’ll definitely make this again!

  22. Honey Bee
    July 26, 2017

    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!

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  24. Amy weseloh
    January 12, 2018

    I am making this for a friend. Filling her freezer with meals. Will the dumplings hold up to being frozen and reheated?

    1. Carol Kicinski
      January 12, 2018

      Hi Amy,
      What a nice friend you are! Yes, the dumplings should hold up just fine.
      xo,
      Carol

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