Gluten-Free Chicken & Dumplings

INTRODUCTION

Gluten-Free Chicken & Dumplings is a warm, simple meal that feels like home. This recipe swaps regular flour for a gluten free all-purpose mix so people with gluten intolerance can enjoy a classic comfort dish. It is a healthy version of the old favorite because it uses lean chicken, lots of vegetables, and a light dumpling that cooks in broth instead of heavy dough. This dish makes a great for meal prep plan and offers a high protein meal to help keep you full longer. If you like light chicken dishes such as balsamic chicken with strawberry basil relish, you will enjoy this cozy, soothing bowl.

WHY YOU WILL LOVE THIS RECIPE

You will love this Gluten-Free Chicken & Dumplings because it is easy, filling, and kinder to some diets. It is a lighter option than the heavy versions with cream and butter. The cooked chicken makes it a high protein meal, which helps build and repair muscle and can support weight loss when you watch portions. The soup contains vegetables for fiber and vitamins, and you can use low-sodium broth to make it more heart healthy or diabetic-friendly. It works well for meal prep: make a big pot, cool it, and portion it into containers for quick lunches or dinners.

HOW TO MAKE Gluten-Free Chicken & Dumplings

This recipe is simple. You make a nice broth with vegetables, add shredded chicken, and drop in quick dumplings made with gluten-free flour. The dumplings steam in the hot broth and become light and fluffy. The full list of ingredients and step-by-step directions follow.

EQUIPMENT NEEDED

• Large heavy pot or Dutch oven with lid
• Cutting board and knife
• Mixing bowl for dumpling batter
• Measuring cups and spoons
• Wooden spoon or ladle
• Spoon for dropping dumplings

Ingredients You’ll Need :

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 cup milk (or dairy-free alternative)
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste

STEP-BY-STEP INSTRUCTIONS :

• In a large pot, heat the chicken broth over medium heat.
• Add the diced carrots, celery, onion, garlic powder, thyme, salt, and pepper. Cook until the vegetables are tender.
• Stir in the shredded chicken and bring the mixture to a simmer.
• In a separate bowl, combine the gluten-free flour, baking powder, and salt.
• Add the melted butter and milk to the dry ingredients, mixing until just combined.
• Drop spoonfuls of the dumpling batter into the simmering broth.
• Cover the pot and let the dumplings cook for about 15 minutes, or until they are fluffy and cooked through.
• Serve hot and enjoy your gluten-free chicken and dumplings!

this Recipe

HOW TO SERVE Gluten-Free Chicken & Dumplings

Serve this soup hot in bowls. Keep portions to about 1.5 to 2 cups per person for a balanced meal. For a lighter option, serve one cup of soup with a side salad. For a heartier meal, add a small whole grain roll on the side. To keep it diabetic-friendly and low calorie, use low-sodium broth and a low-fat milk or dairy-free milk for the dumplings. The protein from the chicken helps steady blood sugar and keeps you full, making it a good choice when you need a filling but controlled-carb meal.

STORAGE & FREEZING : Gluten-Free Chicken & Dumplings

Cool the soup to room temperature before storing. Place in airtight containers and store in the refrigerator for up to 3–4 days. For longer storage, freeze the soup without dumplings for best texture. The broth and chicken freeze well for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove. If you want dumplings later, you can make fresh dumpling batter and drop spoonfuls into the hot reheated broth; this gives a better texture than freezing dumplings with the soup.

SERVING SUGGESTIONS

• Balanced side: a green salad with mixed leaves and a light vinaigrette adds fiber and vitamins.
• Veggie boost: stir in chopped kale or spinach at the end of cooking for extra fiber and color.
• Portion tip: keep dumpling portion to 3–4 spoonfuls per serving to balance calories and carbs.
• Drink: serve with hot herbal tea or a glass of water with lemon to keep the meal light.

VARIATIONS

• Healthier version: Use skinless chicken breast, low-sodium broth, and a dairy-free milk with low fat. Swap half the butter for a neutral oil or reduce to 2 tablespoons. This makes a lighter option with fewer calories while keeping protein high.
• High-protein or low-carb version: Increase the chicken to 3 cups and reduce the dumpling batter by half, or replace dumplings with small cauliflower gnocchi for a lower-carb feel. You can also add white beans or lentils for extra protein and fiber if you do not need low-carb. This turns the dish into a true high protein meal.
• Air fryer or oven-baked variation: While dumplings steam best on the stove, you can crisp leftover shredded chicken in an air fryer for a crunchy topping. Toss shredded chicken with a little olive oil and herbs and air fry at 375°F (190°C) for 5–8 minutes until slightly crisp. Or roast the vegetables in the oven with a splash of oil at 400°F (200°C) for 20 minutes before adding to broth for a deeper flavor. For a baked dumpling twist, place spoonfuls of batter on a parchment-lined baking tray and bake at 375°F (190°C) for about 12–14 minutes until set; then add to hot broth before serving.

FAQs

Q: Is this recipe good for weight loss?
A: Yes. This recipe can be good for weight loss when you control portion size and use low-sodium broth and low-fat milk. The chicken gives protein, which helps keep you full and may reduce snacking.

Q: Can I make this diabetic-friendly?
A: Yes. Use low-sodium broth, limit added salt, and use a low-fat or plant milk with no added sugar. Keep dumpling portion small and pair the soup with non-starchy vegetables to manage carbs.

Q: How long will leftovers keep in the fridge?
A: Store leftovers in an airtight container for 3–4 days. If the dumplings get soggy, reheat the soup and add fresh dumplings or crisp shredded chicken in an air fryer for texture.

Q: Can I freeze this soup with dumplings?
A: It is best to freeze the soup without the dumplings. Dumplings tend to change texture after freezing. Freeze broth and chicken for up to 3 months and make dumplings fresh when reheating.

Q: Is this recipe gluten free for celiac disease?
A: Use a certified gluten-free all-purpose flour and check all labeled ingredients like baking powder and broth to ensure they are gluten free. If you have celiac disease, avoid cross-contact and use clean tools.

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken is a quick way to add flavor and protein and makes this recipe great for meal prep on busy days.

MAKE-AHEAD TIPS FOR Gluten-Free Chicken & Dumplings

• Cook the chicken and chop the vegetables a day ahead. Store them in separate airtight containers in the fridge. When you are ready, heat the broth and add the vegetables and chicken; then make dumplings fresh. This saves 20–30 minutes.
• Make the dumpling batter just before serving. The batter sits well for a short time, but it is best when fresh so the dumplings stay light and fluffy.
• Freeze the base: cook the broth, chicken, and vegetables, then cool and freeze in meal-size portions without dumplings. Thaw overnight and add fresh dumplings when reheating. This makes the soup a great freezer meal for busy weeks. You can also pair a reheated bowl with quick sides like chicken cabbage salad with nuoc cham to make a full, balanced meal with little work.
• Plan portions: divide the soup into single-serve containers so you have ready meals for the week. This approach makes the dish great for meal prep and helps with portion control for weight loss or managing calories.

One more tip: if you want a fresh, crisp side that pairs well with the soup, try the quick chicken cabbage salad with nuoc cham as an easy make-ahead salad that keeps well in the fridge for a day.

Gluten-Free Chicken & Dumplings

A warm and simple meal that feels like home, this gluten-free version of chicken and dumplings uses lean chicken and lots of vegetables for a healthy comfort dish.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Dumplings

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 cup milk (or dairy-free alternative)

For the Soup

• 4 cups chicken broth Use low-sodium for a healthier option.
• 2 cups cooked chicken, shredded Rotisserie chicken works well for quick prep.
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 medium onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• to taste Salt and pepper Adjust according to preference.

Method

 

Preparation

1. In a large pot, heat the chicken broth over medium heat.
2. Add the diced carrots, celery, onion, garlic powder, thyme, salt, and pepper. Cook until the vegetables are tender.
3. Stir in the shredded chicken and bring the mixture to a simmer.

Dumpling Preparation

1. In a separate bowl, combine the gluten-free flour, baking powder, and salt.
2. Add the melted butter and milk to the dry ingredients, mixing until just combined.
3. Drop spoonfuls of the dumpling batter into the simmering broth.
4. Cover the pot and let the dumplings cook for about 15 minutes, or until they are fluffy and cooked through.
5. Serve hot and enjoy your gluten-free chicken and dumplings!

Notes

Cool the soup to room temperature before storing. It can be stored in the refrigerator for up to 3–4 days or frozen without dumplings for best texture. Make fresh dumplings when reheating.