Description
This ultimate gluten free chicken and dumplings recipe delivers tender chicken in a rich, savory broth, topped with soft, pillowy gluten-free dumplings that will melt in your mouth. It’s the perfect comfort food for a cozy evening, proving that gluten-free can be just as delicious as the classic.
Ingredients
- 2 tbsp olive oil
- 2–2.5 lbs bone-in, skin-on chicken thighs and drumsticks
- Salt and freshly ground black pepper, to taste
- 1 tsp paprika
- 1 tbsp unsalted butter (or dairy-free alternative)
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth (for deglazing)
- 8 cups gluten-free chicken broth
- 2 bay leaves
- 4–5 sprigs fresh thyme
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup heavy cream (optional, or dairy-free alternative)
- 1/4 cup fresh parsley, chopped
- For the Gluten-Free Dumplings:
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp poultry seasoning
- 1 cup milk (dairy or dairy-free)
- 1/4 cup melted unsalted butter (or dairy-free alternative)
- For optional broth thickening:
- 2 tbsp gluten-free flour + 1/4 cup cold water (for slurry)
Instructions
- Part 1: Prepare the Chicken and Broth Base: Pat chicken dry and season with salt, pepper, and paprika. Heat olive oil in a large pot over medium-high heat. Sear chicken until golden brown, 5-7 minutes per side. Remove chicken. Reduce heat to medium, add butter, and sauté onion, carrots, and celery until softened (8-10 min). Add garlic and cook for 1 minute. Deglaze with wine or broth, scraping bits from the bottom. Return chicken to pot, add 8 cups broth, bay leaves, and thyme. Simmer, covered, for 30-40 minutes. Remove chicken, shred meat, discard bones/skin. Strain broth and return to pot.
- Part 2: Make the Gluten-Free Dumpling Dough: In a medium bowl, whisk together 1 1/2 cups GF flour blend, 2 tsp baking powder, 1 tsp salt, and 1/2 tsp poultry seasoning. In a separate bowl, whisk 1 cup milk and 1/4 cup melted butter. Pour wet into dry and mix until just combined. Dough should be soft and slightly sticky. Let rest 5-10 minutes.
- Part 3: Assemble and Cook the Dish: Return strained broth to a gentle simmer over medium heat. Add shredded chicken, frozen peas, and frozen corn. If thickening broth, whisk 2 tbsp GF flour with 1/4 cup cold water to make a slurry, then slowly whisk into simmering broth. Drop spoonfuls of dumpling dough into the simmering broth, leaving space. Cover and cook for 15-20 minutes (do not lift lid for first 10-12 min) until puffed and cooked through. Stir in 1/4 cup heavy cream (if using) and fresh parsley just before serving. Taste and adjust seasonings.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins