Gluten Free Chicken and Dumplings Recipe

by Carol Kicinski on January 22, 2014

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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 – Chicken and Dumplings.

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

Gluten Free Chicken and Dumplings Recipe

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
1½ cups gluten free flour blend
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons sugar
2 tablespoons butter or dairy free butter substitute, melted
1 cup (more or less) buttermilk or dairy free buttermilk substitute*

*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.

Directions

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.

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.

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.

Drop tablespoons of the batter onto the top of the simmering soup, cover the pan and let simmer for 15 minutes.

Serve in bowls topped with the bacon mixture.

Servings:

A gluten free recipe that serves 6 – 8.

Ready for dessert?

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“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

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Categories:    Main Dishes, Soups & Stews

{ 14 comments… read them below or add one }

Linda Newkirk December 25, 2014 at 7:27 pm

These dumplings are awesome!!

Reply

Shamieka January 7, 2015 at 4:38 pm

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

Reply

Joy January 18, 2015 at 2:35 pm

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!

Reply

Carol Kicinski January 19, 2015 at 3:26 pm

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.

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Kathrine April 15, 2015 at 1:37 am

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.

Reply

whatwordscannotexpress May 1, 2015 at 2:38 pm

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.

Reply

cperrin July 7, 2015 at 9:36 pm

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

Reply

Carol Kicinski July 24, 2015 at 10:31 am

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

Reply

Jeanine November 23, 2015 at 9:37 pm

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!

Reply

Carol Kicinski November 24, 2015 at 10:14 am

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

Reply

Valerie December 10, 2015 at 6:33 pm

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.

Reply

Carol Kicinski December 14, 2015 at 9:18 am

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

Reply

Julie February 22, 2016 at 7:44 pm

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

Reply

Carol Kicinski February 23, 2016 at 9:13 am

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

Reply

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