• Gluten Free Cooking: Homemade Chicken and Dumplings

    Posted on July 17, 2013 by TGF Jenny in Recipes.

    These gluten-free chicken and dumplings are the ultimate comfort food!

    These gluten-free chicken and dumplings are the ultimate comfort food!

    I wasn’t feeling well, and I found myself in major need of some comfort food today. The usual culprits to help with an upset stomach weren’t an option – canned chicken noodle soup or crackers – so I found myself frustrated and craving chicken noodle soup.

    Since I haven’t yet found gluten-free egg noodles I decided to make my own chicken and dumplings. Let me preface this by saying that I’ve never had huge success at making my own chicken and dumplings before, so I was guarded but optimistic about this experiment. But you know what? It was a HUGE success! The kids and I absolutely loved it, and hubby thought it was okay.

    Here’s how the comfort food goodness went down.

    Gluten Free Cooking: Homemade Chicken and Dumplings

    Rating: 51

    Prep Time: 20 minutes

    Cook Time: 30 minutes

    Total Time: 1 hour

    Per Serving 456 calories

    Fat 17 g

    Carbs 52 g

    Protein 26 g

    8

    These chicken and dumplings are the ultimate in comfort food.

    Ingredients

    • 3 quarts chicken broth
    • 3 cups chicken, boiled and cut into chunks
    • 3 cups Bob's Red Mill All-Purpose Gluten Free Flour
    • 1/2 teaspoon baking powder
    • 1 pinch salt
    • 1 Tablespoons butter
    • 1 cup milk + 1 cup milk

    Instructions

    1. Put chicken broth into large pot and place uncooked chicken into pot over medium-high heat. Boil until chicken is white throughout and juice runs clear.
    2. Place flour, baking powder and salt into large mixing bowl and combine well.
    3. Add cold butter to dry ingredients and cut in using fork or a pastry mixer until well incorporated.
    4. Add 1 cup of milk to bowl and mix well until dough comes together into a ball.
    5. Flour surface to work with the dough and the rolling pin.
    6. Remove dough to floured surface and roll out until about 1/4" thick.
    7. Cut into pieces using pizza cutter or knife. I loved the pizza cutter for this - it made it so incredibly quick and easy.
    8. Remove chicken from broth and bring the broth to a rolling boil.
    9. Use spatula to remove the dumplings from work surface and drop into the boiling broth one at a time, stirring between each dumpling. Don't worry about getting the flour from your work surface in the pot - it makes the soup thicken up nicely.
    10. Once all dumplings are in the pot, cook for 12-15 minutes or until they are no longer doughy.
    11. Add chicken back to pot, and season with salt and pepper if desired.
    12. Add 1 cup of milk to pot and allow to come just to a boil.

    Like this recipe?  Check out all of the gluten free recipes on the Gluten Free Homemaker’s Gluten Free Wednesdays linkup!

16 Responsesso far.

  1. [...] her kitchen and at her table.  Granny was an excellent cook, and there are many of her foods, like chicken and dumplings, that I’ve just never quite been able to make anything like hers.  I made my fried chicken [...]

  2. Tresa says:

    I tried this gluten free receipt and my husband loved it. I used Betty Crocker’s Bisquick for the flour. I had to add a little more milk and butter so it would stick together.

    Thanks for the easy recipe.

  3. Marilyn Stec says:

    I want to try the GF cooking: homemade chicken and Dumplings. The recipe says to cut the rolled out dough into pieces with a pizza dough cutter. BUT, about how many pieces is the dough to be cut into??? Please respond soon, as I need to make the dumplings for company this weekend, Feb. 1. Thanks, Marilyn

  4. Monica says:

    Thanks TGF Jenny. Can you tell me if the dumplings “disintegrated” and thickened the soup? I tried making some tonight (not with your recipe) using Bob’s gluten-free pancake mix (and added a little rice flour) and while I didn’t think they tasted bad, my son was fairly grossed out because since they were disintegrating a bit the broth got thick (he hates that). Personally I wouldn’t mind the thick broth, but I really need my son to eat something! Thanks.

    • TGF Jenny says:

      No, I haven’t really had that issue. In fact, I generally make gluten free and gluten-filled when I make them because my family likes the regular and theirs are much thicker than mine. Mine is more like a dumpling soup where theirs is thicker and has more of the disintegrating thing going on.

  5. Mary says:

    I’ve been searching for a good gluten free recipe for chicken and dumplings and was so excited when I saw the picture of yours! They look more like the dumplings that I know and love. Most of the other ones I have seen look like a biscuit on top of soup. Yours lookalike real dumplings. I am so excited…. on my way to the store to pick up the ingredients now and doing a little happy dance! Thanks for sharing your recipe and for posting a picture to go without.

  6. Evelyn says:

    I made this tonight and it was a hit! Thank you SO much for a wonderful, tasty idea. :)

  7. Kellie says:

    I am wondering if these dumplings are “fluffy” on the inside, or are they more doughy? I’ve made several gf dumpling recipes and have yet to find one that isn’t doughy. I thought I’d ask before I made them. : )

    Thanks!

  8. tina says:

    Can’t wait to make this tonight. My daughter wanted some at our friends house but is gluten free.

  9. Janay says:

    I made these tonight. They held together well. The flavor of both and thickness was wonderful. However my dumpling were very dense and doughy. What did I do wrong. Almost like they didn’t cook. Would love to get this right. Also had to add cornstarch to thicken

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