Easy Gluten-Free Chicken and Dumplings in 30 Minutes

A Bowl Full of Comfort

There’s something so comforting about a bowl of gluten-free chicken and dumplings simmering on the stove while the rain taps gently at the windows. I remember making this dish on one of those gray afternoons when everyone seemed a little tired, a little cold, and a little in need of something soothing. The dumplings puffed up like little clouds in the broth, and just the smell alone brought my daughter into the kitchen, asking if it was ready yet. This version is simple, gluten-free, and full of the kind of warmth that sticks with you.

Why You’ll Love This Gluten-Free Chicken and Dumplings

This dish is everything you love about Gluten-Free Chicken and Dumplings—all the cozy comfort of the classic, with a simple gluten-free twist. Whether you’re cooking for someone with dietary needs or just looking for a lighter, gentler option, this recipe checks all the boxes.

It’s comforting and hearty—perfect for chilly nights or when you need a little extra TLC

The dumplings are soft and fluffy, even without regular flour

Made with everyday ingredients you probably already have

Comes together in one pot, which means less cleanup (and more time at the table)

The kind of meal that brings everyone back for seconds—and maybe even thirds

You won’t miss the gluten—and honestly, no one at your table will even notice.

Ingredients

Here’s everything you’ll need to make this cozy pot of gluten-free chicken and dumplings—most of it might already be in your kitchen.

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
1 teaspoon salt (more to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
4 cups chicken broth
2 cups cooked, shredded chicken (rotisserie works great)
1/2 cup frozen peas (optional)

For the dumplings:

1 cup gluten-free all-purpose flour (I like Cup4Cup or King Arthur 1:1)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder (optional, for extra flavor)
2 tablespoons butter, melted
1/2 cup milk (dairy or non-dairy both work)

How to Make Gluten-Free Chicken and Dumplings

Sauté the veggies.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5–6 minutes, until everything softens and smells wonderful. Stir in the garlic and cook for one more minute.

Add broth and seasonings.

Pour in the chicken broth and stir in the salt, pepper, thyme, and parsley. Bring everything to a gentle simmer.

Stir in the chicken.

Add your shredded chicken and let the soup continue to simmer while you make the dumpling dough. If you’re using frozen peas, toss them in now too.

Make the dumpling dough.

In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and garlic powder. Stir in the melted butter and milk until a sticky dough forms. It’ll look a little shaggy—that’s perfec.

Drop the dumplings.

Using a spoon or small cookie scoop, gently drop spoonfuls of the dough on top of the simmering soup. Try not to stir—just let them float on top like little clouds.

Cover and simmer.

Put a lid on the pot and reduce the heat slightly. Let the dumplings steam and cook for about 15 minutes. Don’t lift the lid! They need that steam to puff up and get fluffy.

Check and serve.

After 15 minutes, lift the lid and give one dumpling a quick poke—it should be firm and cooked through. If not, give them a couple more minutes. Then ladle everything into bowls and serve warm.

Tips for Perfect Gluten-Free Dumplings

Making dumplings without regular flour can feel a little tricky the first time, but with a few gentle tips, your Gluten-Free Chicken and Dumplings will turn out light, fluffy, and comforting every time.

Use a 1:1 gluten-free flour blend.

Look for one that includes xanthan gum or a binding agent—it helps the dough hold together without getting gummy. I love Cup4Cup or King Arthur’s Measure for Measure.

Don’t overmix the dough.

Just stir until everything comes together. A few lumps are okay—overmixing makes dumplings dense.

Keep the lid closed while cooking.

Once you drop the dumplings into the soup, resist the urge to peek! The steam is what makes them puff up soft and fluffy.

Drop small spoonfuls.

Smaller dumplings cook more evenly. A heaping teaspoon or a small cookie scoop is just right.

Let the soup stay at a gentle simmer.

Not too bubbly, not too cool—just a soft simmer will keep the dumplings tender and the broth rich.

How to Store & Reheat Gluten-Free Chicken and Dumplings

This dish stores beautifully, and the flavors get even better by the next day. Here’s how to keep your gluten-free chicken and dumplings fresh and tasty:

To store:

Let the soup cool completely, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days.

To freeze:

You can freeze the soup without the dumplings for the best texture. The broth and chicken freeze well in a freezer-safe container for up to 2 months. When you’re ready to enjoy, reheat and make a fresh batch of dumplings right on top.

To reheat:

Warm gently in a pot over low heat, stirring occasionally. If the dumplings have absorbed too much broth, you can add a splash of water or stock to loosen things up. Microwave works too—just cover and heat in short bursts so the dumplings don’t dry out.

How I Serve Gluten-Free Chicken and Dumplings at Home

When I make gluten-free chicken and dumplings, I like to keep the sides simple—this dish is the star of the show. But a few little touches can turn it into a full, cozy meal.

I usually serve it with a crisp green salad tossed in a lemony vinaigrette—it adds a bit of brightness next to the warm, creamy broth. On especially chilly days, I’ll bake a small batch of gluten-free biscuits or warm up some cornbread if we have any leftover from the night before.

And if I’m feeling fancy (or if guests are coming over), I’ll sprinkle a little fresh parsley on top and bring the pot straight to the table, ladle and all. There’s something about that big pot in the center that makes dinner feel extra special.

Frequently Asked Questions Gluten-Free Chicken and Dumplings

Are any dumplings naturally gluten-free?

Most traditional dumplings are made with wheat or white flour, so they aren’t gluten-free. That’s why I love using a good gluten-free 1:1 flour blend in this recipe—it gives you the same soft, fluffy texture without the gluten.

What are gluten-free dumplings made of?

These dumplings are made with a gluten-free all-purpose flour blend, baking powder, a little salt, butter, and milk. It’s a simple mix that turns out beautifully tender when cooked right on top of the soup.

How do you thicken chicken and dumplings without regular flour?

The starch from the gluten-free dumplings naturally thickens the broth as they cook. But if you’d like it even thicker, you can whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in while the soup simmers before dropping in the dumplings.

Can I use rotisserie chicken?

Yes! I do this all the time when I’m short on time. Just shred the meat and add it to the broth once the veggies are tender. It’s a lovely little shortcut.

Can I use gluten-free Bisquick for the dumplings?

You sure can. If you already have gluten-free Bisquick in your pantry, follow the directions on the box for drop dumplings and use them in place of the homemade dough. It won’t be quite the same, but it’s still cozy and satisfying.

Can you overcook the dumplings?

Yes, just a little. If they simmer too long or the lid comes off too early, they can turn dense or fall apart. I like to set a timer for 15 minutes and keep the lid on tight—no peeking! That’s when the magic happens.

From My Kitchen to Yours

I hope this pot of gluten-free chicken and dumplings brings as much comfort to your home as it has to mine. It’s one of those meals that wraps around you like a warm blanket—especially on the days when you need it most.

Don’t worry if your dumplings aren’t perfectly shaped or if the broth gets a little thick—homemade isn’t about perfection. It’s about the love stirred in, the people gathered around, and the quiet joy of making something from scratch.

If you try this recipe or just want to share what’s bubbling in your kitchen, I’d love to hear from you. Come say hello over on Facebook and let’s keep the kitchen conversation going. 🍲💬

Thank you for spending time in my kitchen today.