Gluten Free Chicken And Dumplings Recipe

You need a hug in a bowl. I get it. The week is long. The weather is iffy. You want that classic, cozy chicken and dumplings feeling.

But you don’t have all day. And maybe gluten isn’t your friend. That’s where this recipe saves the day. If you love easy, set-and-forget chicken dinners, you should definitely try our classic crockpot chicken potatoes and green beans.

This Gluten Free Chicken And Dumplings is your new weeknight hero. It’s all the comfort, zero fuss, and totally celiac safe. We’re talking rich flavor, fluffy dumplings, and one pot. Let’s do this.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Dish
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6

Ultimate Guide to Gluten Free Chicken And Dumplings

This isn’t just another recipe. This is your shortcut to healthy comfort food. No weird ingredients. No three-hour simmer.

We use a smart blend of gluten free flours for dumplings that are light and fluffy, not gummy. The soup is creamy and rich without a ton of cream.

Recipe

Gluten Free Chicken And Dumplings Recipe

Make Gluten Free Chicken And Dumplings Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Olyvia Thompson

Prep: 15 min | Cook: 30 min | Total: 45 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• For the Soup:1.5 lbs boneless, skinless chicken thighs (or breasts) 2 tbsp olive oil or butter 1 medium onion, diced 3 carrots, sliced 3 celery stalks, sliced 3 cloves garlic, minced 6 cups chicken broth 1 tsp dried thyme 1 bay leaf Salt and pepper to taste 1/2 cup full-fat canned coconut milk or heavy cream (optional, for creaminess)
• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup full-fat canned coconut milk or heavy cream (optional, for creaminess)
• For the Dumplings:1 cup almond flour (for grain free!) 1/2 cup tapioca flour or arrowroot starch 1/4 cup gluten free flour blend (with xanthan gum) 2 tsp baking powder 1/2 tsp salt 2 large eggs 3 tbsp melted butter or olive oil 2-3 tbsp chopped fresh parsley (optional)
• 1 cup almond flour (for grain free!)
• 1/2 cup tapioca flour or arrowroot starch
• 1/4 cup gluten free flour blend (with xanthan gum)
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 3 tbsp melted butter or olive oil
• 2-3 tbsp chopped fresh parsley (optional)

Let’s Get Cooking! (The Step-by-Step)

1

Brown the chicken. Heat the oil in your pot over medium-high heat. Pat the chicken dry, season it. Brown it for 4-5 minutes per side. It doesn’t need to be cooked through. Take it out and set it aside.

2

Cook the veggies. In the same pot, add the onion, carrots, and celery. Cook for 5-6 minutes until they start to soften. Add the garlic and cook for 1 more minute. Smells amazing already.

3

Build the soup. Pour in the chicken broth. Add the thyme, bay leaf, salt, and pepper. Scrape up any browned bits from the bottom of the pot. That’s flavor gold.

4

Simmer. Bring the soup to a boil. Reduce the heat to a steady simmer. Let it cook for 10 minutes.

5

Make the dumpling dough. While the soup simmers, mix your dry dumpling ingredients in a bowl. In another bowl, whisk the eggs and melted butter. Pour the wet into the dry. Stir until just combined. Don’t overmix!

6

Finish and drop. Shred or chop the browned chicken. Add it back to the simmering soup. If using, stir in the coconut milk or cream.

7

Cook the dumplings. Drop spoonfuls of the dumpling dough onto the surface of the simmering soup. Cover the pot with a tight-fitting lid. This is key! Do not peek for 15 minutes. The steam cooks them perfectly.

8

Serve. Remove the bay leaf. Ladle the soup and dumplings into bowls. Top with fresh parsley. Dig in immediately!

Notes

Enjoy your homemade Gluten Free Chicken And Dumplings Recipe!

Did You Make This?

Leave a review and tag us on social media!

It’s grain free if you need it to be. It’s packed with protein. Most importantly, it’s fast. You get that “simmered all day” taste in under an hour. Your busy self wins.

The Simple Ingredients

Check your pantry. You probably have most of this already. That’s the beauty of it.

• For the Soup:
  • 1.5 lbs boneless, skinless chicken thighs (or breasts)
  • 2 tbsp olive oil or butter
  • 1 medium onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 cup full-fat canned coconut milk or heavy cream (optional, for creaminess)
• For the Dumplings:
  • 1 cup almond flour (for grain free!)
  • 1/2 cup tapioca flour or arrowroot starch
  • 1/4 cup gluten free flour blend (with xanthan gum)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 3 tbsp melted butter or olive oil
  • 2-3 tbsp chopped fresh parsley (optional)

Let’s Get Cooking! (The Step-by-Step)

Grab your big pot or Dutch oven. This is a one-pot wonder. Follow these steps and dinner is done.

1. Brown the chicken. Heat the oil in your pot over medium-high heat. Pat the chicken dry, season it. Brown it for 4-5 minutes per side. It doesn’t need to be cooked through. Take it out and set it aside.
2. Cook the veggies. In the same pot, add the onion, carrots, and celery. Cook for 5-6 minutes until they start to soften. Add the garlic and cook for 1 more minute. Smells amazing already.
3. Build the soup. Pour in the chicken broth. Add the thyme, bay leaf, salt, and pepper. Scrape up any browned bits from the bottom of the pot. That’s flavor gold.
4. Simmer. Bring the soup to a boil. Reduce the heat to a steady simmer. Let it cook for 10 minutes.
5. Make the dumpling dough. While the soup simmers, mix your dry dumpling ingredients in a bowl. In another bowl, whisk the eggs and melted butter. Pour the wet into the dry. Stir until just combined. Don’t overmix!
6. Finish and drop. Shred or chop the browned chicken. Add it back to the simmering soup. If using, stir in the coconut milk or cream.
7. Cook the dumplings. Drop spoonfuls of the dumpling dough onto the surface of the simmering soup. Cover the pot with a tight-fitting lid. This is key! Do not peek for 15 minutes. The steam cooks them perfectly.
8. Serve. Remove the bay leaf. Ladle the soup and dumplings into bowls. Top with fresh parsley. Dig in immediately!

What to Serve With This Dish

This meal is a full deal. But if you want a little something extra, keep it simple.

A quick green salad with a bright vinaigrette cuts the richness. Steamed green beans or broccoli are perfect. For something heartier, grab a bag of pre-chopped kale and sauté it with garlic while the dumplings cook. For another fantastic gluten-free soup that’s packed with flavor, our gluten-free lasagna soup is a must-try.

Make This Recipe Your Own (Quick Swaps)

Make it work for you. Here are my favorite easy swaps.

No almond flour? Use a full 1 3/4 cups of your favorite gluten free flour blend. The texture will be a bit different but still great.

Want more veggies? Toss in a cup of frozen peas or corn with the chicken at the end. Easy nutrition boost.

Use a rotisserie chicken. For ultimate speed, skip browning. Use 3-4 cups of shredded rotisserie chicken. Add it with the broth and simmer. Done.

How to Store Leftovers (If You Have Any!)

Let the soup cool completely. Store it in an airtight container in the fridge for up to 3 days.

The dumplings will soak up broth over time. They’re still tasty! Reheat gently on the stove, adding a splash of broth if it seems too thick. I don’t recommend freezing, as the dumplings can become mushy.

NUTRITION INFORMATION

• Calories: ~480
• Fat: 28g
• Carbohydrates: 24g
• Fiber: 4g
• Net Carbs: 20g
• Protein: 35g

(Note: Approximate values per serving. Calculated using almond flour option.)

FREQUENTLY ASKED QUESTIONS

Can I make this dairy-free?

Absolutely. Use olive oil instead of butter in the soup and dumplings. For the creamy finish, use the canned coconut milk. It works perfectly.

Why can’t I peek at the dumplings?

You’ll let the steam escape! The trapped steam is what cooks the dumplings and makes them fluffy. Peeking makes them dense. Trust the process.

My dumpling dough is sticky. Is that okay?

Yes! It’s supposed to be a thick, sticky batter. That’s what gives you those tender, drop-style dumplings. Just scoop and drop—don’t try to roll it.

See? Comfort food doesn’t have to be a project. This gluten free chicken and dumplings recipe gives you everything you want. Warmth. Flavor. A happy belly. All in one pot, fast. If you’re craving another creamy, dreamy slow cooker chicken dish, you’ll love our slow cooker creamy Tuscan chicken with spinach and tomato.

It’s the healthy comfort food hack your weeknights have been waiting for. Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!