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Gluten Free Chicken and Dumplings Recipe

Gluten Free Chicken and Dumplings Recipe

This comforting Gluten Free Chicken and Dumplings recipe features tender chicken cooked in a rich broth, paired with fluffy gluten-free dumplings. This dish is perfect for a cozy family meal, ensuring everyone can enjoy it without the worry of gluten.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 480 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 mixing bowl
  • 1 whisk
  • 1 spoon or spatula

Ingredients
  

  • 1.5 lbs chicken thighs, boneless and skinless
  • 6 cups chicken broth low-sodium preferred
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoon dried thyme For added flavor, consider using fresh herbs instead.
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoon olive oil
  • 2 cups gluten-free all-purpose flour Make sure your gluten-free flour blend contains xanthan gum, or add 1 teaspoon if not included in the blend.
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk or dairy-free alternative
  • 2 eggs beaten
  • 3 tablespoon butter, melted

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened.
  • Add the chicken thighs to the pot, followed by the chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes until the chicken is cooked through.
  • While the chicken is cooking, prepare the gluten-free dumplings. In a mixing bowl, combine the gluten-free flour, baking powder, and salt.
  • In another bowl, whisk together the milk, beaten eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. The mixture should be thick but should drop from a spoon.
  • Remove the cooked chicken from the pot and shred it using two forks, then return the shredded chicken to the pot.
  • Bring the broth back to a gentle simmer. Using a spoon, drop spoonfuls of the dumpling batter into the simmering broth. Do not overcrowd; these will expand while cooking.
  • Cover the pot and let the dumplings cook for about 15 minutes without lifting the lid. They should be fluffy and cooked through.
  • Taste the broth and adjust seasoning if needed. Serve the chicken and dumplings hot in bowls.

Notes

For added flavor, consider using fresh herbs instead of dried thyme.
You may add frozen peas or corn during the last few minutes of cooking for extra vegetables.
Make sure your gluten-free flour blend contains xanthan gum, or add 1 teaspoon if not included in the blend.