Gluten free Chicken Dumpling Soup, say Whaaa?
Yes it can be done, and done deliciously.
I know Summer is right around the corner and I should be gearing up for hot weather but I’ve been craving soups lately. So naturally I’ve been exhausting all my soup options before the summer heat descends and I ended up creating the best Chicken Dumpling Soup. It’s the perfect comfort food.
This soup is easy to make (like throw it together, let it cook a bit and serve kind of easy), it’s rich in flavor and those dumplings, man. Those dumplings are amazing. They are thick without being too dense (like a lot of other gluten free bready things) and pairs perfectly with the salty chicken herb broth.
Another thing I love about this soup is that the dumplings stay together and don’t separate and thicken the soup. It’s the perfect distinction between broth and dumpling but If you want a thicker broth you can blend some corn starch, arrow root powder, or tapioca flour with 1 TBS soft butter and then add the paste to the soup to thicken it. I personally like the broth the way it is but I’ll understand if you like it thick.
We found this soup hearty enough to be a solo meal but it would also do well as an appetizer or for a soup and salad night. If you happen to have leftovers this soup reheats beautifully. The dumplings keep their shape and don’t breakdown into the soup and dare I say it’s even better the next day because the flavors develop more.
For the best tasting stock use this chicken stock recipe.Print
Chicken and dumpling soup
Warm and hearty Chicken dumpling soup, with gluten free dumplings, chunks of chicken, and flavorful broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Main Course, Side Dish, Soup
- Cuisine: American
- 2 TBS Onion oil (can sub with avocado or olive oil)
- 1/2 Yellow onion (Diced)
- 3 Cloves Garlic (Minced)
- 2 Carrots (Chopped)
- 2 Stalks Celery (Chopped)
- 1 1/2 cups Cooked chicken (Cubed)
- 8 cups Chicken Stock
- 1 tsp Fresh parsley (Finely minced)
- 1 tsp Thyme- dry (If using fresh use 2 tsp)
- 1 tsp Ground Coriander
- 1 1/2 tsp Salt
- 1 tsp Pepper
- 1 cup Bob’s Red Mill 1 to 1 gluten free flour blend
- 1 Egg
- 1 TBS Butter (softened)
- 4 TBS Chicken stock or water
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Pour the onion oil into a dutch oven and heat over medium heat. When the pan and oil are hot add in the onions and cook until softened. Then add the garlic and cook for a minute, stirring occasionally so the garlic wont burn.
- Now add in the Carrots, Celery, Chicken, and spices. Stir it around a bit and then add in the chicken stock. Let this come to a simmer.
- Meanwhile make the dumpling batter/dough by combining all the ingredients in a bowl and vigorously stirring until it has fully come together.
- Once the soup comes to a simmer take a spoonful of batter and drop it into the pot. It should sink. Repeat this until all the batter is used, then place a lid on the dutch oven, turn the heat down to medium-low and let cook for at least 5 minutes. The soup should be done when the dumplings are floating.
In this recipe use leftover chicken from when I make my Roasted Chicken, but if you don’t have any you can pan fry a chicken breast or two and then cut into cubes for this recipe.
I also love using my Onion oil recipe, if you haven’t tried it you should, you’ll never use regular oil again.
I highly recommend using a cast iron dutch oven for this recipe, it holds heat extremely well and helps develop flavor when you’re cooking. I love using an enameled dutch oven from Lodge.
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