Gluten-Free Chicken and Dumplings

When I went gluten free, I was afraid I’d miss out on my favorite comfort foods. But just because some traditional recipes default to wheat flour doesn’t mean it’s essential. Take this old-fashioned, country-style gluten-free chicken and dumplings recipe. When it comes to flavor, it’s all about the chicken bones: They release rich, gelatinous collagen into the broth, making it super savory. Carrots, celery, onion and herbs season the broth, and gluten-free flour thickens it. Soft buttermilk dumplings steam into fluffy pillows in the pot. It’s one of our most comforting gluten-free dinners, perfect for cozy weekend meals or for making early in the week and saving as leftovers.

Gluten-Free Chicken and Dumplings Ingredients

• Broiler or fryer chicken: Save money by cutting up a whole chicken yourself, or buy chicken parts, such as bone-in, skin-on chicken breasts, thighs and/or legs. Don’t skip the bones and skin, which add tons of flavor, and which are rich in collagen that gels the broth.
• Canola oil: Canola oil is neutral in flavor, adding richness without distracting from the flavor of the other ingredients.
• Vegetables: Chopped onion, carrots and celery are the earthy-sweet foundation of this soup.
• Garlic: Zingy, freshly minced garlic adds a ton of flavor to the broth.
• Chicken stock: If you’re buying stock at the store, check the package to be sure it’s gluten-free. It’s also easy to make homemade chicken broth.
• White wine or apple cider: Wine is more traditional when it comes to adding acidity and sweetness to soups, but apple cider is a good zero-proof alternative.
• Sugar: A dash of sugar underscores the vegetables’ natural sweetness and balances the savory flavor of the dumplings.
• Herbs: Aromatic, fragrant bay leaves simmer in the soup (remember to remove them before serving the soup). Fresh parsley and thyme are used as garnishes.
• Heavy whipping cream: A dash of heavy whipping cream added at the end gives the soup its distinctive, rich, creamy texture and color.
• Dumplings: The dumpling dough includes gluten-free flour mix, baking powder, sugar, salt, buttermilk and butter. Look for a store-bought gluten-free mix without xanthan gum, which can give the broth a slightly slimy texture and make the dumplings gluey. You can also make an easy homemade gluten-free flour mix. You can easily make a buttermilk substitute with milk and vinegar if you don’t have any on hand.

Directions

Step 1: Brown the chicken

Season the cut-up chicken with salt and pepper. In a 6-quart stockpot or Dutch oven, heat the oil over medium-high heat. Brown the chicken in batches, turning to brown it on all sides. Remove it from the pan.

Step 2: Saute the vegetables

To the same pan (and without draining any of the fat), add the onion, carrots and celery. Cook the veggies, stirring, for six to eight minutes or until the onion is tender. Add the garlic. Cook and stir the mixture for another minute. Stir in the gluten-free flour until the vegetables are well coated.

Editor’s Tip: The flour will thicken the broth. Adding it before the broth lets you cook off the raw-flour flavor.

Step 3: Add the broth and simmer

Gradually add the stock to the pot, stirring constantly. Then stir in the wine, sugar and bay leaves. Return the chicken to the pan. Bring it to a boil. Reduce the heat and simmer the soup, covered, for 20 to 25 minutes or until the chicken is no longer pink.

Step 4: Make the dumplings

In a bowl, whisk the gluten-free flour, baking powder, sugar and salt. In a separate small bowl, whisk the buttermilk and butter until they’re blended. Add the wet ingredients to the dry mixture. Stir just until the dough is moistened (do not overmix it). Drop the dough by rounded tablespoonfuls onto a parchment-lined baking sheet. Set the sheet aside.

Step 5: Shred the chicken

Remove the cooked chicken from the stockpot and let it cool slightly. Discard the bay leaves and skim excess fat from the surface of the soup. Remove the skin and bones from the chicken, then discard them. Using two forks, coarsely shred the meat into 1- to 1-1/2-inch pieces. Return it to the soup pot. Cook the soup, covered, on high until it reaches a simmer.

Step 6: Cook the dumplings

Drop the dumplings into the simmering soup. Reduce the heat to low and cook the dumplings, covered, for 15 to 18 minutes, or until a toothpick inserted in the centers comes out clean.

Editor’s Tip: Don’t stir the dumplings into the broth; just let them bobble on top. Try not to lift the lid while simmering; you want the dumplings to steam.

Step 7: Garnish the soup

Gently stir in the cream, parsley and thyme. Season the soup with additional salt and pepper to taste.

Gluten-Free Chicken and Dumplings Variations

• Add seasonings: While this simple soup is comforting, you can jazz it up with sage, rosemary, seasoned salt, poultry spice mix, paprika and/or mustard powder.
• Take a shortcut: For the speediest soup, replace the chicken with shredded rotisserie chicken.
• Add veggies: Tasty, healthy veggies also make the soup chunky and hearty. We like peas, corn, spinach or even diced potatoes or sweet potatoes.
• Make it dairy free: Many people have to avoid both gluten and dairy. Replace the butter with a good nondairy butter, make a dairy-free buttermilk substitute with almond milk yogurt, and finish the soup with your favorite nondairy milk.

How to Store Gluten-Free Chicken and Dumplings

Store leftover gluten-free chicken and dumplings in the refrigerator. Keep it in the pot, covered with storage wrap or foil, or transfer it to an airtight storage container. It will last for up to four days.

Can you freeze chicken and dumplings?

Yes, most soups freeze well, including gluten-free chicken and dumplings. While you can freeze the dumplings in the soup, they tend to soften and even dissolve into the broth over time. For best results, prepare the soup until the chicken is cooked and shredded (Step 6). Let the soup cool completely, then transfer it to an airtight container or freezer bag. Freeze it for up to three months. Defrost it in the refrigerator overnight before reheating it.

Freeze the dumplings, or wait to prepare them and add them when you reheat the soup. To freeze dumplings, prepare them as directed, then arrange them in a single layer on a parchment-lined baking sheet and freeze them until they’re solid. Transfer the frozen dumplings to a freezer bag and store them for up to three months.

How should you reheat chicken and dumplings?

The quickest way to reheat a single serving of chicken and dumplings is in the microwave, covered with a paper towel. Heat it in one-minute increments, stirring between them, until it’s steaming hot. Add a sprinkle of salt and a drop of cream or milk to revive the flavors. You can also reheat chicken and dumplings on the stovetop over medium heat until it’s steaming.

Gluten-Free Chicken and Dumplings Tips

Can you make this recipe with another type of chicken?

To make the recipe a bit easier, you can substitute boneless, skinless chicken pieces. Without the bones, the broth won’t be as flavorful, but it will still be tasty. Use chicken thighs for the best taste and texture, or chicken breasts for a lighter option. You can also speed things up by using leftover chicken or even turkey.

What else can you serve with chicken and dumplings?

Serve chicken and dumplings with any crisp, green salad for a classic lunch or light dinner. Despite the dumplings, I like to add a starch like gluten-free biscuits or cornbread. And when it’s cold out, I pair the soup with roasted vegetables like winter squash or broccoli.