Gluten Free Dairy Free Chicken and Dumplings
Chicken and dumplings is a home comfort food.
And this big pot of family style chicken and dumplings is gluten free and dairy free!
But you wouldn’t know it, because this pot of soup is totally delicious and crazy addicting.
In this house, we have this soup over and over, even during the summer months, because everyone just loves it so much!
The creamy texture and rich creamy flavor will have you thinking, “this can’t be gluten free dairy free!”.
So, I literally just wrote a post on food photography lighting. And then as I went to save it, WordPress logged me out. When I signed in again, my whole post had vanished! Ugh!!!! Let’s just say, I am not happy about re-writing the whole thing again (Cue sad face please). Sorry for the totally random rant about my day:) Moving on.
Chicken Soup Love
Anyway, on a happier note, this soup is to die for! Not joking when I say this is my absolute favorite soup! This recipe was actually created by my lovely sister.
I am in love with this soup! Many times has She made a pot of this soup. And it was devoured… by only the two of us. Ha ha…:) What can I say? Chicken soup has always had a special spot in my heart. I probably get way too excited at the thought of some broth and veggies, but hey.
This soup is made with dumplings that consist of purely rice flour… no extra gluten free flour mixes. No hassle of mixing up different flour blends. Just good old rice flour. In my opinion, and my family’s, this soup is incredibly creamy! Which is fairy surprising. Because, normally rice flour has a kinda grainy texture. The only problem with this soup is that it with every bite, I only want more!
I was debating on publishing this recipe with the large serving size it is. But then I thought about how there are rarely leftovers in this house. So I kept it at 10 servings. Of course, to change the serving size, simply select the arrows next to the serving amount. This will automatically calculate measurements for smaller or larger servings. Enjoy every bite, because I bet there isn’t going to be left overs.
Nothing is better than a good slice of bread along side a bowl of soup. For a grain free bread recipe, check out my Rustic Paleo bread Roll recipe!
- 1 1/2 lb organic chicken breast chopped into 1/2" cubes
- 3 whole carrots chopped into
- 1/2 whole onion chopped into 1/2" pieces
- 1 clove garlic minced
- 9 cups water
- 1 tablespoon olive oil
- 2 teaspoons sea salt or less- depending on personal taste
- 2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 2 2/3 cups rice flour
- 1/2 cup fresh parsley
- 2 cloves garlic
- 8 tablespoons olive oil
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 whole leaves fresh basil minced
- 1 cup water
| Info |
| Passive Time | 5 mins |
| Cook Time | 1 hour |
| Prep Time | 30 mins |
| Servings |
servings
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Cooking time will vary depending on different stove brands.
Rate this recipe!
Recipe Notes
Cooking time will vary depending on different stove brands. |
Ingredients
Soup
Dumplings
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- Heat a large soup pot over medium heat. Add the chopped onions, minced garlic, and 1 tablespoon of olive oil into the soup pan and saute for few minutes until caramelized and golden brown. This will take approximately 5-10 minutes.
- Add the chopped carrots, water, and seasonings to the pan and cook (with a lid covering the pot) for 20-30 minutes or until carrots are soft.
- Add the chopped chicken into the pot and cook for 5 minutes.
- For the dumplings, combine all of the ingredients together in a medium size mixing bowl and combine until the dough is evenly mixed.
- Scoop about 1/4 cup of batter at a time into the soup pan and cook on low heat for an additional 10 minutes (with a lid covering the pot).
- You will know the soup is finished when it is thick and creamy and the dumplings are cooked through- test by cutting a dumpling in half to see that is it cooked through. Cooking time will vary depending on different stove brands.
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Nutrition Facts
Family Size Chicken and Dumplings
Amount Per Serving
Calories 409
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 39mg
13%
Sodium 815mg
34%
Potassium 90mg
3%
Total Carbohydrates 51g
17%
Dietary Fiber 4g
16%
Sugars 0.2g
Protein 21g
42%
Vitamin A
19%
Vitamin C
27%
Calcium
14%
Iron
14%
* Percent Daily Values are based on a 2000 calorie diet.
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24Comments
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This sounds absolutely incredible, girl!
Thanks Monica! <3
The soup turned out delicious, however the dumplings came out a bit to salty then what I like. All in all though great recipe! Thank you!
Thank you Heather! I love a lot of salt, so that explains my numb palate to salt, ha ha:) Thanks for sharing this, so others can read this helpful comment!
Your very welcome really a wonderful recipe! Love that it’s dairy free BTW, I added a bit less salt still just a little to salty lol I’ll use even less next time. Thank you again for the recipe 😉
Glad you loved it, ill have to adjust the salt! 🙂
Can you sub regular flour for the rice flour?
Yes, I think so… I haven’t tried it, but I would assume it would work just fine. 🙂
So you’re putting the chicken in raw and it cooks in the 15 minutes that are left in the recipe cooking time at that point?
Yes, the chicken is in small pieces and it cooks really fast! If you find that your chicken still needs cooking after 15 minutes, just keep it on the stove for a bit longer 🙂
Can you substitute almond flour for the rice flour?
I’m not sure, I haven’t tried it before, but you could try it 🙂
I tried the almond flour.. doesn’t work. The dumplings dissolved as soon as I placed them in to the soup =/ tasted like regular chicken soup so at least it tasted good, just wish the dumplings had worked out.
Oh bummer! Thanks for letting us know 🙂 I will have to come up with a paleo dumpling recipe it looks like 😉
For a paleo version I used Cassava flour in place of rice flour and it worked great. I had to increase the water to 1 3/4 cups in the dumplings. Great recipe!
So glad to hear this! Thanks for sharing 🙂
Was looking for a Celiac friendly recipe for my nephew. Test ran this on myself and my S.O. first. It was okay. Neither of us were crazy about the dumplings. The olive oil came through too strongly and the texture of the dumplings was off. I think I’ll try the gluten free Bisquick mix for the dumplings instead. I will say, though, that the one nice thing about using the rice flour is that the soup thickened up nicely.
I made the dumplings into a soup I was making, and they didn’t work out well at all. They didn’t cook well ( even if i left them in for over 10 min). They were dry and mealy, and much too salty. I also think that GF flour mixes would give them a fluffier, more satisfying dumpling feel.
I liked the soup but there is no broth, and even thought I followed recipe completely and it was light almost flavorless, however! Perhaps broth wasn’t added idk I add chicken broth and it helped my soup never got thick but I used quinoa flour mixed with gf blend a cup of each. And it was pretty good. This soup did come out great I had to add a few things but other then that I liked it .
Great recipe! I ended up making my own chicken broth ahead of time and used more broth than what it called for. It thickened up nicely once adding the dumplings in. However, my dumplings never cooked through either. Kaylie how are you making your dumplings? I also had to add a little more water as the dough was not binding.
Hi Maris, my sister actually created this recipe so I will have to get her help to trouble shoot.
Delicious recipe! My dumplings melted, though, so it was more of a creamy soup, which was fine because it had an amazing flavor.
Will the dumplings survive being refrigerated and heated back up?
I think they should… 🙂