The Best Gluten Free Chicken and Dumplings Recipe

When the weather turns chilly or you’re simply in need of something warm and nourishing, nothing beats a bowl of chicken and dumplings. But if you’re gluten-free, finding a recipe that delivers both comfort and texture can feel like a challenge.

That’s where this gluten free chicken and dumplings recipe comes in. It’s everything you love about the classic — tender chicken, hearty broth, fluffy dumplings — but made completely gluten-free, without sacrificing taste or texture. Whether you’re cooking for a family dinner or meal-prepping for the week, this dish is as satisfying as it is simple.

Compared to other recipes floating around the web, this one goes deeper. We don’t just tell you how — we explain why each step works. From perfecting the dumpling dough to adjusting cooking methods for Instant Pot or stovetop, this guide walks you through every detail so you feel confident in the kitchen.

What Makes This Gluten Free Chicken and Dumplings Recipe Special

Before diving into the ingredients and method, let’s understand what sets this version apart from others:

• Balanced texture: Light, pillowy dumplings — not soggy or dense

• Instant Pot + stovetop options: Clear directions for both methods

• Minimal prep shortcuts: Like using frozen mirepoix or diced potatoes

• Allergy-friendly variations: Dairy-free and egg-free options included

• No gluten guesswork: Every ingredient is safe and explained

While the original article introduced a decent version of gluten-free chicken and dumplings, it missed some essential elements: detailed dumpling troubleshooting, flavor-building tips, broth clarification, thickening options, and storage guidelines — all of which you’ll find right here.

Key Terms to Know

Gluten-Free Flour

A blend of non-wheat flours, often made from rice, tapioca, or potato starch. Look for one that includes xanthan gum or add it separately to mimic the elasticity of wheat flour.

Xanthan Gum

A binding agent that replicates gluten’s structure. Helps hold dumplings together and improves chew.

Mirepoix

A French cooking base of diced onion, celery, and carrots. Using frozen mirepoix is a time-saving shortcut.

Instant Pot

A multi-function pressure cooker that allows you to sauté, cook under pressure, and keep warm — all in one appliance.

Ingredient Breakdown and Purpose

Understanding what each ingredient does helps you customize the dish with confidence.

Building the Broth: Layering Flavor Without Gluten

This gluten free chicken and dumplings recipe starts with building a rich, flavorful broth. The base begins with sautéed onion, celery, and carrots. Cooking them in oil until soft releases natural sugars that deepen the flavor.

Why this matters:
Too many gluten-free soups fall flat because they skip this essential step or rush through it. Sautéing the aromatics — even for just 5 minutes — unlocks a flavor base that store-bought broth can’t replicate.

Then, you add your chicken and water. As the chicken simmers, it releases proteins and juices that naturally enrich the broth. Bone-in thighs give you the most flavor, but boneless cuts work if you’re short on time.

What Makes These Gluten-Free Dumplings Fluffy (Not Gummy)

A common issue with gluten-free dumplings is density. Without gluten, it’s easy to end up with heavy, sticky blobs instead of soft pillows. But this recipe solves that with the right ratio of flour, moisture, and leavening.

How to Make the Dough

Whisk together your dry ingredients:

• Gluten-free flour (with xanthan gum if needed)

• Baking powder

• Salt

Separately, whisk the egg and milk, then mix into the dry ingredients to form a soft, sticky dough. It should be thick enough to scoop, but not so stiff that it clumps.

Pro tip:
Let the dough rest for 5–10 minutes before dropping it into the pot. This gives the xanthan gum time to hydrate, improving the final texture.

Step-by-Step Instructions for the Gluten Free Chicken and Dumplings Recipe

This recipe is designed to be flexible — whether you prefer the speed of an Instant Pot or the simplicity of the stovetop, both versions deliver delicious, comforting results.

Instant Pot Method

Step 1: Sauté the aromatics
Set your Instant Pot to “Sauté.” Add 1 tablespoon oil and cook the diced onion, celery, and carrot until softened, about 4–5 minutes.

Step 2: Add chicken and water
Place 2 pounds of chicken into the pot and add enough water to reach the 6-cup line. Seal the lid and cook on “Poultry” mode for 35 minutes.

Step 3: Release pressure and shred
Once finished, let the pressure release naturally or use quick release for speed. Remove chicken, discard bones if needed, and shred the meat. Return it to the pot.

Step 4: Add potatoes and switch to slow cook
Add diced potatoes and set the Instant Pot to “Slow Cook” while you make the dumpling dough.

Step 5: Mix dumpling dough
In one bowl, whisk together:

• 2 cups gluten-free flour

• 1 teaspoon xanthan gum (if needed)

• 1½ teaspoons baking powder

• ½ teaspoon salt

In a separate bowl, mix:

• 1 egg

• ⅔ cup milk (dairy or dairy-free)

Combine wet and dry ingredients into a sticky dough.

Step 6: Scoop dumplings into soup
Use a spring-loaded scoop or spoon to drop tablespoon-sized dumplings onto the surface of the soup. Do not stir. Let them rest on top.

Step 7: Pressure cook to steam dumplings
Seal the Instant Pot and cook on manual pressure for 12 minutes. Let the pressure release.

Step 8: Add peas and carrots
Stir in thawed peas and carrots once the pot is open. The residual heat will warm them through in just a couple minutes.

Stovetop Method

Step 1: Sauté vegetables
In a large pot, heat oil over medium. Sauté onion, celery, and carrot for 5–6 minutes until soft.

Step 2: Add chicken and water
Add chicken and about 6 cups of water. Simmer uncovered for 35–45 minutes until chicken is cooked and tender. Remove, shred, and return to the pot.

Step 3: Add potatoes and simmer
Add diced potatoes and cook for another 10 minutes until they’re just fork-tender.

Step 4: Make and drop dumplings
Prepare the dumpling dough as described above. Drop into simmering soup without stirring.

Step 5: Cover and cook
Cover the pot with a lid and let the dumplings steam over low heat for about 15 minutes. Do not uncover or stir during this time.

Step 6: Stir in peas and carrots
Once dumplings are firm and cooked through, gently stir in thawed peas and carrots before serving.

Key Tips for Perfect Dumplings Every Time

Don’t stir once dumplings are added
The dough is delicate. Stirring too soon will break them apart before they cook.

Use a cookie scoop
A 1.5-tablespoon spring-loaded scoop creates uniform dumplings that cook evenly.

Let the dough rest before scooping
Just 5–10 minutes gives the flour time to hydrate, improving structure and fluffiness.

Control liquid levels
If your soup seems too watery after adding vegetables and chicken, let it simmer uncovered briefly before adding dumplings to slightly thicken it.

Use broth instead of water for added depth
If you’re not working from scratch, swap water for gluten-free chicken broth to deepen the flavor.

Time-Saving Shortcuts for Busy Weeknights

This recipe is flexible and forgiving, so feel free to use a few smart shortcuts:

• Frozen mirepoix mix: Saves time chopping onion, carrot, and celery

• Frozen diced potatoes or hashbrowns: Skip peeling and dicing

• Pre-cooked shredded chicken: Cuts down on total cook time

• Boxed broth instead of water: Adds flavor when you’re in a rush

Tip: If you’re using pre-cooked chicken, simply simmer the broth for 10–15 minutes with aromatics before adding the dumplings and finishing the soup.

Customize It to Fit Your Diet and Taste

This gluten free chicken and dumplings recipe is a great base that you can adjust to your dietary needs or pantry limitations.

Dairy-Free Version

• Use unsweetened almond, oat, or soy milk

• Add 1 tablespoon of olive oil to the dumpling dough for moisture

Egg-Free Option

• Use a flax egg (1 tablespoon flaxseed + 2.5 tablespoons water)

• Or use an egg replacer powder like Bob’s Red Mill

Add More Vegetables

• Mushrooms, green beans, spinach, or corn add bulk and nutrition

• Stir in at the end or sauté with the mirepoix depending on cook time

Add Herbs for Flavor

• Stir in fresh thyme, rosemary, or parsley to brighten the broth

• Add a bay leaf while simmering the chicken for a subtle earthy note

Nutritional Facts Per Serving

This comforting, gluten free chicken and dumplings recipe offers a well-balanced, nourishing meal with high protein, fiber, and just the right amount of healthy carbs and fats.

Note: Values are estimates and may vary depending on your flour blend, chicken cuts, and milk choice.

Frequently Asked Questions

Can I freeze gluten free chicken and dumplings?
Yes — freeze the soup portion (without dumplings) for best texture. Dumplings may become mushy when reheated from frozen, so it’s better to prepare them fresh.

How do I know when dumplings are done?
They should be firm to the touch and no longer wet or doughy inside. Cut one open to check — it should have a soft, bread-like interior.

Can I use rotisserie chicken instead of raw?
Absolutely. Add shredded rotisserie chicken after sautéing the vegetables and skip the initial long cooking time.

Why are my dumplings falling apart?
You may have stirred them too early, or the dough was too thin. Always let them steam untouched and follow the proper ratios.

Can I use a slow cooker instead of an Instant Pot?
Yes. Cook the chicken and soup base on high for 3–4 hours, then add dumplings, cover, and continue cooking on high for another 30–45 minutes or until they’re done.

Final Thoughts

This gluten free chicken and dumplings recipe brings you everything you need in a comforting bowl: tender meat, soft pillowy dumplings, and a broth that warms you from the inside out. Whether you’re navigating gluten-free life for medical reasons or simply seeking healthier comfort food, this dish checks all the boxes.

It’s flexible, family-friendly, and easy to adapt to your pantry. You don’t need fancy ingredients or complicated techniques — just a little time and some simple steps that yield major flavor and satisfaction.

So the next time you’re craving a bowl of old-fashioned goodness without the gluten, this is the recipe to come back to.

Gluten Free Chicken and Dumplings Recipe Card

Ingredients

For the Soup

• 1 tablespoon oil

• ½ cup diced onion

• ¼ cup diced celery

• ¼ cup diced carrots

• 2 pounds chicken (breasts or thighs, bone-in or boneless)

• 2 large potatoes, diced (or 3 cups frozen diced hashbrowns)

• 2 cups frozen peas and carrots, thawed

• 6 cups water or gluten-free chicken broth

For the Gluten Free Dumplings

• 2 cups gluten-free flour blend

• 1 teaspoon xanthan gum (omit if your flour already includes it)

• 1½ teaspoons baking powder

• ½ teaspoon salt

• 1 egg

• ⅔ cup milk (dairy or dairy-free)

Instructions

Instant Pot Method

1. Turn on “Sauté” mode. Cook onion, celery, and carrot in oil for 4–5 minutes.

2. Add chicken and water/broth up to the 6-cup line.

3. Seal lid and cook on “Poultry” for 35 minutes. Let pressure release.

4. Remove chicken, shred it, and return to the pot.

5. Add diced potatoes and switch to “Slow Cook.”

6. Mix dumpling dough: Combine dry ingredients, then stir in whisked egg and milk to form a sticky dough.

7. Drop spoonfuls of dough onto soup surface. Do not stir.

8. Seal and cook on manual pressure for 12 minutes.

9. Release pressure and gently stir in peas and carrots.

Stovetop Method

1. In a large pot, sauté onion, celery, and carrot in oil.

2. Add chicken and 6 cups water or broth. Simmer 35–45 minutes.

3. Remove and shred chicken; return it to the pot.

4. Add potatoes and cook 10 minutes.

5. Prepare dumpling dough and drop spoonfuls onto soup.

6. Cover and steam for 15 minutes over low heat.

7. Stir in peas and carrots at the end.

Notes

• Use frozen mirepoix mix to reduce prep time.

• For dairy-free: use plant-based milk and add 1 tbsp olive oil to dumpling dough.

• For egg-free: use flax egg or egg replacer.

• For extra depth, use gluten-free broth instead of water.

• Do not stir dumplings during cooking — let them steam undisturbed.

Nutritional Facts (Per Serving)

• Calories: 534

• Protein: 49g

• Carbohydrates: 59g

• Fat: 10g

• Saturated Fat: 3g

• Fiber: 4g

• Sugar: 3g

• Sodium: 412mg

• Cholesterol: 145mg

Recipe Summary

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 20 minutes

• Method: Instant Pot or Stovetop

• Cuisine: American

• Servings: 8

• Calories: 534

• Yield: 1 large pot of soup