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Warm up your weeknights with a cozy bowl of Gluten-Free Chicken and Dumplings Soup! This comforting recipe is full of rich flavor, made with juicy chicken and fluffy gluten-free dumplings swimming in a creamy broth.
Why You’ll Love This Gluten Free Chicken and Dumplings Recipe
Like biscuits and gravy, this chicken and dumplings recipe is everything we love about Southern comfort food. My recipe is cozy and creamy like a hug in a bowl, packed with tender chicken and soft gluten-free dumpings languishing in a savory broth. Here’s why you’ll love it:
- Great for weeknights. This gluten-free chicken and dumplings recipe is a hearty, crave-able bowlful that’s quick enough to make on weeknights, and guaranteed to warm the cockles!
- The perfect combo. A Southern classic, this soup has airy, tender dumplings floating among chunks of juicy chicken while soaking up all the rich, creamy broth. It’s super savory and flavorful and packed with herbs and veggies.
- Drop dumplings. My dumpling recipe is seriously simple and irresistibly light and fluffy. The gluten-free batter comes together from pancake mix, and you literally just drop it into the hot soup to cook.
- Tasty leftovers. Gluten-free chicken and dumplings store well and freeze wonderfully! Keep portions in the freezer for cozy last-minute meals.
What Are Chicken and Dumplings?
Chicken and dumplings is a kind of soup made from chicken and vegetables, topped with uncooked dumplings that then steam as the soup simmers. It’s a popular recipe in the Southern US, with many variations. You’ll find different kinds of dumplings, including drop, rolled, or biscuit-style. I keep my gluten-free chicken and dumplings recipe quick and easy with drop dumplings, where you scoop the batter and drop it right into the pot.
What You’ll Need
Below are the ingredients you’ll need to make the most glorious chicken and dumpings soup, complete with gluten-free dumplings. Be sure to scroll down to the recipe card for a printable ingredients list.
- Chicken – I make this recipe with boneless, skinless chicken breasts. I’m sure it would turn out great with boneless chicken thighs as well. Cube the chicken into small, similar-sized pieces so that they’ll cook evenly.
- Onion and Carrot – Aromatics that create the flavor base for the soup, along with garlic.
- Butter: Unsalted butter is best. You can season the soup with additional salt to taste.
- Gluten-Free Flour – You’ll combine flour with the butter to create a roux, which helps to thicken the creamy soup.
- Broth – Use low-sodium chicken or vegetable broth or stock, whichever you prefer.
- Heavy Cream – I love using heavy cream for an absurdly creamy soup. You could use whole milk, but go big or go home, as they say.
- Herbs – Dried thyme (or fresh thyme if you have it) and bay leaves complement the chicken and cream.
- Frozen Peas – For an attractive pop of green, and some extra veggies. I also garnish my soup with fresh chopped parsley.
- Gluten-Free Pancake Mix – The dumpling batter for this recipe is as simple as combining pancake mix, like Gluten-Free Bisquick or liveGfree Baking Mix, with milk.
How to Make Gluten Free Chicken and Dumplings
This classic chicken and dumplings recipe starts with a flavorful soup base and ends with some fluffy floating dumplings. Both are crazy-easy to pull together on the stovetop. Let’s go over the steps! Refer to the recipe card for printable recipe instructions.
- Sauté. First, brown the chicken in a large pot with oil. Once the chicken pieces are browned on both sides, scoop them out and set them aside. Add chopped onions and carrots to the pot and sauté until softened, then stir in the garlic.
- Add butter and flour. Next, add butter to the pot along with gluten-free flour, and stir as the flour cooks off. This creates what you call a “roux”, and it’s the base that thickens the soup.
- Combine and cook. Add the chicken back to the pot, followed by broth, heavy cream, and herbs, and bring to a simmer. Stir in the frozen peas, then cover and cook for about 15 minutes.
Making the Drop Dumplings
While the soup is simmering, whip up a quick batter for the dumplings. Then, all you need to do is drop it right into the soup!
- Prepare the batter. Whisk together gluten-free pancake mix with milk until combined.
- Drop and cook. Scoop balls of dumpling batter into the simmering soup. You should have enough batter for 10 to 12 dumplings. Once they’re all in there, cover the pot and leave the dumplings to cook. After about 15 minutes, your chicken and dumpling soup is ready to serve.
The Best Pot for Chicken and Dumpling Soup
When you are going to simmer a soup or stew like this, you need a good, heavy-bottom pot. I like an enameled cast iron Dutch oven. They distribute the heat evenly so nothing gets burned. And cleanup is always a breeze. Plus, they come in lots of colors so you can choose one to match your decor.
Tips for Success
Here are some additional helpful tips for the best gluten-free chicken and dumplings:
- The secret to extra creamy soup is the roux. This is the “paste” that’s created when you sauté flour with butter. The roux forms a base that thickens the soup and makes the broth rich and creamy.
- Use an ice cream scoop to portion the dumpling batter. This is super helpful for portioning out dumplings that are the same size. You want your dumplings to be about 1 to 1 ½” in size, so they cook through evenly.
- Wait until the soup is at a steady simmer before adding the dumplings. This is important. If you drop the dumpling batter in before the soup is hot enough, the gluten-free dumplings will likely turn out mushy, or undercooked. On the other hand, make sure the soup isn’t at a hard boil either, as this might cause the dumplings to break up. A gentle, continuous boil with some bubbles is the goal.
- Don’t stir after you’ve dropped in the dumplings. I repeat, do not stir! Stirring after the batter has been dropped into the soup will cause the dumplings to dissolve.
Frequently Asked Questions
Make sure that you keep your soup at a simmer, and don’t boil the dumplings. It is possible to overcook dumplings, which causes them to fall apart in the broth. Keep an eye on the cooking time.
If your broth seems a little on the thin side, try thickening this soup with cornstarch. Mix a little cornstarch with water to make a slurry, and then stir it into the soup and simmer to thicken.
On a cold day, it doesn’t get better than a bowlful of hearty chicken and dumpling soup paired with a side of crusty gluten free French baguette or gluten free cornbread for dunking. We often enjoy this soup as a meal in itself since it’s super filling, but it’s just as great to serve with a light side of green salad or crispy air fryer Brussels sprouts. For a true Southern-style feast, I also love serving this soup in gluten free bread bowls with a side of corn pudding casserole.
Storing and Reheating Leftovers
- Refrigerate. Store your gluten-free chicken and dumplings airtight and refrigerate for up to 3-4 days. The dumplings will also continue to absorb the broth the longer they sit, for flavorful leftovers!
- Reheat. To reheat, place leftovers in a saucepan over medium-low heat until warmed through. I always reheat my soup on the stovetop versus in the microwave, as it’s the best way to preserve the texture of the dumplings.
Can I Freeze Chicken and Dumplings?
Yes! This dumpling soup freezes well. Make sure to wait until the chicken and dumpling soup is completely cool, and freeze it airtight for up to 3 months. Thaw the soup in the fridge, and reheat it on the stovetop for best results.
More Cozy Soup Recipes to Love
- Instant Pot Creamy Tomato Soup
- Ham and Split Pea Soup
- Chicken and Corn Chowder Soup
- Creamy Vegetable Soup
- Cauliflower Broccoli Cheese Soup
Gluten Free Chicken and Dumplings
For the Soup:
- 3 tbsp olive oil
- 2 lb boneless skinless chicken breast , cubed
- 1 small yellow onion , chopped
- 1 medium carrot , sliced
- 4 cloves garlic cloves , minced
- 1 tsp kosher salt
- 5 tbsp unsalted butter
- 6 tbsp gluten-free all-purpose flour
- 6 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp dried thyme
- 2 bay leaves
- 1 1/2 cups frozen peas
- 4 tablespoons fresh parsley , chopped fine
For the Dumplings:
- 2 cups gluten-free pancake mix , Gluten-free Bisquick, or liveGfree Baking Mix
- 2/3 cup of milk
- In a large dutch oven or heavy bottom stock pot, heat the oil over medium-high heat.
- Add cubed chicken breast and cook until browned on both sides. Remove chicken from the pot and set aside.
- To the same pot over medium-high heat, add onions and carrots. Cook until just tender. Add more oil if needed.
- Add in garlic and stir for another minute, until fragrant. Do not burn the garlic.
- Reduce the heat to medium-low and add butter and Gluten Free flour. Stir constantly to prevent lumps from forming. Cook for 3 minutes.
- Then add the cooked chicken back to the pot. Stir until well combined.
- To the pot, add broth, heavy cream, thyme, and bay leaves. Bring soup to a boil. Reduce heat to a simmer and stir in the frozen peas, cover, and cook for 15 minutes.
- To make the dumplings: In a large bowl, combine the Gluten Free pancake mix and milk. Stir until mixture is combined.
- Using a large spoon or ice cream scoop, drop a 1 to 1 1/2 inch ball of dumpling batter into the simmering soup. Repeat until you have used up your batter (make sure they don’t touch). You will have about 10-12 dumplings. Cover and let the soup simmer for 15 minutes, or until the dumplings are cooked through.
- Ladle into bowls, giving 1-2 dumplings per serving.