Fall is respondent in all of its colors, and that means it’s time for soup season and cozy dishes. Nothing says fall comfort like Gluten and Dairy Free Chicken and Dumplings.
Soup in general is truly a comfort food, like Gluten and Dairy Free Creamy Gnocchi Soup with Kale. When you throw in a rich and velvety broth and pillowy dumplings, you have the ultimate fall day dish.
Part of what makes Gluten and Dairy Free Chicken and Dumplings such a favorite are the familiar and readily available ingredients. Family friendly chicken and a trio of vegetables make this a dish you can make any time.
- Whole Chicken – You can roast your own chicken, smoke a chicken, or take the help of the grocery store and use a rotisserie chicken for this recipe. If you use a rotisserie that makes this chicken and dumpling recipe perfect for any night of the week.
- Celery – Fresh and bright flavored, celery adds texture while forming the base of the mirepoix.
- Carrots – Adds natural sweetness that accents all of the savory flavors. Part of the mirepoix.
- Onion – Savory and aromatic, onions become sweet as the cook and form the final base of the mirepoix.
- Garlic – Aromatic and pungent, garlic infuse the broth with flavor.
- Parsley – Adds instant freshness and a slightly grassy, herbaceous note. Parsley also adds flavor to the dumplings.
- Thyme – Lemony, and a little woodsy, thyme is a classic pairing with chicken.
- Bay Leaves – Gives the broth that all day cooked flavor.
- Chicken Stock – Use homemade or a high-quality stock for the most depth of flavor.
- Water – Mixed with cornstarch, it forms a slurry that thickens the broth.
- Cornstarch – Helps thicken the broth into a velvety texture. Easier than making a roux and keeps this dish Gluten Free.
- Salt/Pepper – Always season as you go and then adjust at the end if you need to.
- Gluten Free Flour – Bob’s Red Mill 1 to 1 Baking Flour is my go-to flour for both sweet and savory dishes. It makes measuring easy while giving great texture and flavor.
- Baking Powder – Helps make the dumplings puff.
- Chives – Adds delicate onion flavor to the dumplings.
- Dairy Free Butter – Gives a little richness to the dumplings.
- Dairy Free Milk – Helps bring the dumpling batter together. Use your favorite such as oat milk.
How to Make Gluten and Dairy Free Chicken and Dumplings
Making chicken and dumplings couldn’t be easier, especially if you take the help of the grocery store and use a rotisserie chicken. This will be a dish your family will be asking for on repeat.
Time needed: 1 hour
Get out your Dutch oven. This warm and cozy comfort food classic couldn’t be easier.
- Mise en Place
Cut all of your vegetables into fairly even sizes. Cube or shred your chicken.
Heat a large Dutch oven over medium heat with the olive oil.
Add your onions, celery, and carrots. Cook until the onions are translucent. Add the chicken, garlic, chicken stock, bay leaves, thyme, salt, pepper, and parsley. Allow it to simmer for 20 minutes.
Whisk together the cornstarch and water to form a slurry. Pour into the simmering soup and stir to combine. Allow it to cook for another 20 minutes and thicken.
Mix together the dry ingredients for the dumplings in one bowl, including the herbs. In a separate bowl mix together the melted butter and milk. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be a little sticky.
Use a 1″-2″ scoop to portion out the dumplings. Drop them into the soup and allow them to cook for 15 minutes. They will be puffed and float to the top.
With Thanksgiving just around the corner, you can substitute the chicken in this recipe with your leftover turkey for turkey dumpling soup. Feel free to also swap the chicken stock for turkey stock.
Top Tip for Gluten and Dairy Free Chicken and Dumplings
Don’t toss away those chicken bones! Even if it’s the carcass from a grocery store rotisserie chicken, save them. They can be frozen and used to make homemade chicken stock. This is a great thing to make on a weekend where you can toss everything into a pot and allow it to simmer low and slow.
Gluten and Dairy Free Chicken and Dumplings
- 1 Dutch oven or stock pot
- 2 mixing bowls
- 1 1"-2" scoop
- 1 whole cooked chicken, skin and bones removed, chopped
- 4 celery stalks, chopped
- 2 tbsp parsley
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp thyme
- 4 carrots, peeled and chopped
- 3 bay leaves
- 1 tbsp minced garlic
- 1 onion, diced
- 2 tbsp olive oil
- 5 cups chicken stock
- 1/2 cup water
- 2 tbsp cornstarch
Gluten Free Dumplings
- 2 cups 1.1 Gluten Free flour
- 1 1/2 tbsp baking powder
- 1 tbsp chives
- 1 tbsp parsley
- 3 tbsp Dairy Free butter, melted
- 1 1/4 cup Dairy Free milk
- Place a Dutch oven or stockpot over medium heat with olive oil.
- Add the onions, carrots, and celery. Cook for 54-6 minutes until the onions are translucent.
- Add the chicken, chicken stock, bay leaves, parsley, garlic, thyme, salt, and pepper. Stir to combine.
- Allow to cook for 20 minutes.
- Whisk together the cornstarch and water to form a slurry. Pour into the simmering soup.
- Allow the soup to cook for another 20 minutes until it has thickened, and the vegetables are tender.
- Add your dry ingredients for the dumplings to a bowl, including the herbs, and mix together. In a separate bowl mix together the Dairy Free milk and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until they are just combined. The dough will be sticky.
- Use a 1"-2" scoop to portion out dumplings, dropping them carefully into the simmering soup.
- Allow the dumplings to cook for 15 minutes until they are puffed and floating on the top.