Wednesday 28 September 2016

Amazing Gluten Free Chicken and Dumplings

It's that time of year for comfort food and this is one of our favorites!! Finding the perfect gluten free dumplings was a challenge for me but after playing around I have found my go to recipe. I am sure you will enjoy this as much as we do, so give it a try and please tell me what you think.

2 to 2 1/2 pounds skin on bone in chicken thighs and drumsticks
2 stalks celery, chopped
2-3 cloves garlic, crushed
1 onion, quartered (I leave skin on, it gives the broth a nice golden color)
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
2 medium carrots, grated (to be added at same time as dumplings)

1 pound peeled white potatoes
3/4 cups gluten free biscuit mix (more or less)
4 teaspoons chicken bouillon granules divided
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground sage

Rinse the chicken and place in a large pot.
Add the celery, garlic, onion, 2 teaspoons chicken bouillon granules, salt, 1/2 teaspoon pepper, rosemary, thyme and 1/2 teaspoon sage; add 8 cups of water and bring to a boil.
Reduce heat to medium-low, cover and simmer for 3 to 4 hours adding water as necessary to keep chicken covered.
Remove the chicken and allow cooling enough so you can handle it.
Remove bones and skin and discard; break the meat apart into bite size pieces and set aside.
Place a sieve over a large bowl or measuring cup and pour the contents of the pot into the sieve. Push lightly on the vegetables to try and get as much of the juices as you can; discard the drained veggies and herbs.
Pour the strained broth back into the pot and add the grated carrots and chicken, keep to a low simmer.
Place a 4 sided grater in a large bowl and grate the potato with the fine grate side; this should have a consistency that resembles applesauce when you are done.
Stir in 2 teaspoons chicken bouillon granules, 1/4 teaspoon pepper and 1/4 teaspoon sage; add the biscuit mix a bit at a time until you have dough that sticks together when you pick up a bit with a fork. (Depending on the type of potato you are using you might need a bit more or less of the biscuit mix)
Bring the pot of soup to a boil over medium-high heat.
Scoop up a bit of the dumpling mixture with a fork and drop it into the boiling soup, dipping the fork in to release the dough; repeat until all the dough is used.
Simmer for 5 minutes and ladle into bowls.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.


  1. Thanks, Beatrice. This was very good. I loved the dumplings, they were different than most I've made but still very flavorful--better than most, I think. (And I used the only gluten-free pancake/baking mix at my local grocery store, and it was quite easy to work with.) The only thing I might comment on is, I had to add water to keep the vegetables covered, and it sort of washed out the herbs. So next I'll add herbs toward the end, so they retained their flavor all the way to the end. I didn't strain the chicken soup, as my family likes the chunks of vegetables with the chicken and dumplings, so I deviated a little and bypassed that step (I hope you don't mind). It was just as the title states...Amazing! Northwestgal (for the FYC tag game).

    1. Thx for trying this and for adding your comment, it is greatly appreciated.


Have you tried this recipe?? Tell us how it turned out :)