Gluten-Free Chicken and Dumplings

Total Time Prep: 25 min. Cook: 1 hour 10 min.
Yield 8 servings
Test Kitchen Approved
This gluten-free chicken and dumplings recipe is creamy, savory and comforting—just like grandma used to make.

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 broiler/fryer chicken (about 3 pounds), cut up
  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
  • 6 cups chicken stock
  • 1/2 cup white wine or apple cider
  • 2 teaspoons sugar
  • 2 bay leaves
  • DUMPLINGS:
  • 2-1/4 cups gluten-free all-purpose baking flour (without xanthan gum)
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon butter, melted
  • SOUP:
  • 1/2 cup heavy whipping cream
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons minced fresh thyme
  • Additional salt and pepper to taste

Directions

  1. Season chicken with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
  2. Add onion, carrots and celery to same pan; cook and stir for 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir gluten-free flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar and bay leaves. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until chicken is no longer pink.
  3. For dumplings, in a bowl, whisk gluten-free flour, baking powder, sugar and salt. In another bowl, whisk buttermilk and butter until blended. Add to dry mixture; stir just until moistened (do not overmix). Drop dough by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
  4. Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
  5. Drop dumplings on top of simmering soup. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts

1-1/2 cups: 549 calories, 24g fat (8g saturated fat), 100mg cholesterol, 1039mg sodium, 46g carbohydrate (6g sugars, 7g fiber), 34g protein.

© 2026 RDA Enthusiast Brands, LLC