Gluten Free Chicken  and Dumpling Soup

What's 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.

Heat Oil

In a large dutch oven or heavy bottom stock pot, heat the oil over medium-high heat.

Brown Chicken

Add cubed chicken breast and cook until browned on both sides. Remove chicken from the pot and set aside.

Cook Veggies

To the same pot over medium-high heat, add onions and carrots. Cook until just tender. Add more oil if needed.

Add Garlic

Add in garlic and stir for another minute, until fragrant. Do not burn the garlic

Add Butter & Flour

Reduce the heat to medium-low and add butter and Gluten Free flour. Stir constantly to prevent lumps from forming. Cook for 3 minutes.

Add Chicken

Then add the cooked chicken back to the pot. Stir until well combined. To the pot, add broth, heavy cream, thyme, and bay leaves.

Simmer Soup

Bring soup to a boil. Reduce heat to a simmer and stir in the frozen peas, cover, and cook for 15 minutes.

Make Dumplings

In a large bowl, combine the Gluten Free pancake mix and milk. Stir until mixture is combined.

Drop Dumplings

Using a large spoon, drop a 1 to 1 1/2 inch ball of dumpling batter into the simmering soup. Repeat until you have used up your batter.

Cover & Simmer

Cover and let the soup simmer for 15 minutes, or until the dumplings are cooked through.

Serve

Ladle into bowls, giving 1-2 dumplings per serving.

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