Gluten-Free Chicken and Dumplings Recipe

Our gluten-free version of the wintertime classic has a rich, flavorful broth and light, fluffy dumplings.

Updated April 30, 2024

Overhead view of gluten-free chicken and dumplings, served in a shallow white bowl. — Serious Eats / Elizabeth Barbone

Why It Works

Using a combination of cornstarch, xanthan gum, and eggs in the batter results in gluten-free dumplings that hold together as they simmer.

Until recently, chicken and dumplings weren't part of my life. The dish has always appealed to me, but on chilly nights, I usually go straight for chicken soup. Plus, I wasn't sure how it would translate to a gluten-free diet. But given how cold this winter's been, we'd grown more than a little tired of chicken soup, so I finally decided to change things up and give a dumpling recipe a run for its money.

I did a bit of research and learned that there are two kinds of dumplings: fluffy and "slick." While both look good, the slick dumplings sounded too similar to the noodles that have populated one too many of my winter soups. I wanted to bring new textures to the meal, so I jotted down a recipe for fluffy dumplings and set about making it gluten-free.

I was worried that the dumplings might fall apart without elastic gluten to hold things together. I wanted to mimic all-purpose wheat flour-based dumplings as closely as possible. I mixed together white rice flour, sweet rice flour, and cornstarch and added just a little (1/4 teaspoon) xanthan gum to help hold things together. With some milk and two eggs, the batter came together in just minutes. Now was the test: would they hold together on top of the pot of hot chicken soup? I carefully dropped the batter in and covered the pot. And, since all the chicken and dumpling experts said not to peek as the dumplings cooked, I fought the impulse to check on them, waiting by the stove impatiently to see how they'd turn out.

Twenty minutes later, the timer rang and I removed the lid from the pot. Success! The dumplings covered the entire surface of the pot and after one spoonful, I was hooked. The dough balls turn out fluffy and tender, not gummy or heavy. As I tucked into my second bowl, my only regret was that I'd waited so long to give it a try. It's since earned a regular spot in my winter comfort food rotation, where it's been beating out my go-to chicken soup (at least for now).

February 2014

Recipe Details

Gluten-Free Chicken and Dumplings Recipe

Prep 5 mins

Cook 2 hrs 20 mins

Active 30 mins

Cooling Time 10 mins

Total 2 hrs 35 mins

Serves 6 servings

Ingredients

For the Soup:

2 tablespoons olive oil
3 large carrots, peeled and thinly sliced (about 2 cups)
1 medium onion, finely chopped (about 1 cup)
3 stalks celery, thinly sliced (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
2 tablespoons white or sweet rice flour
3 cups cold water
3 pounds bone-in chicken thighs, skin removed
1 quart homemade or store-bought low-sodium chicken stock

For the Dumplings:

1 cup white rice flour
1/2 cup cornstarch
1/2 cup sweet rice flour
1/4 cup fresh parsley leaves, finely chopped (see note)
4 teaspoons baking powder
1/4 teaspoon xanthan gum
3/4 cup milk
2 large eggs

Directions

For the Soup: In a large pot, heat the olive oil over medium-high heat until shimmering. Add the carrots and cook, stirring, until lightly softened, about 2 minutes. Add onion and celery. Cook, stirring, until vegetables are soft but not brown, about 7 minutes. Season lightly with salt and pepper. Add white rice flour and cook, stirring until flour just begins to brown, about 3 minutes. Whisk in the water in a slow, steady stream.
Add the chicken thighs and chicken stock. Bring to a boil. Once it reaches a boil, skim surface of any scum, then lower heat to a bare simmer. Cook, uncovered, skimming a few times, until chicken is completely tender, about 1 1/2 hours (add extra water or chicken stock as necessary to keep chicken and vegetables submerged).
Remove the chicken from the soup with a slotted spoon and place on a clean cutting board. Allow to rest until cool enough to handle, then shred meat with fingers or two forks, discarding the bones and any excess fat or gristle. Shred or chop chicken into bite-sized pieces and return to soup. Season soup to taste with salt and pepper. Keep warm.
For the Dumplings: In a medium bowl, whisk together the white rice flour, cornstarch, sweet rice flour, parsley, baking powder, 1 teaspoon salt, and xanthan gum. Add the milk and eggs and stir to combine.
Bring soup to a bare simmer. Scoop the dough, about 2 tablespoons at a time, onto the top of the soup. You will get about 15 dumplings. The dumpling batter will cover the top of the soup and touch. This is normal.
As soon as you’ve added the last dumpling, cover the pot. Set heat to low, and cook for 20 minutes without opening cover. A cake tester, skewer, or toothpick inserted into the center of a dumpling should come out clean. Spoon into individual bowls or plates and serve hot. Store leftovers in the refrigerator for up to four days.

Notes

Finely chopped chives or tarragon also make for tasty dumplings.

Nutrition Facts (per serving)
600	Calories
17g	Fat
71g	Carbs
41g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	600
% Daily Value*
Total Fat 17g	22%
Saturated Fat 5g	24%
Cholesterol 214mg	71%
Sodium 1291mg	56%
Total Carbohydrate 71g	26%
Dietary Fiber 5g	16%
Total Sugars 6g
Protein 41g
Vitamin C 10mg	50%
Calcium 307mg	24%
Iron 4mg	22%
Potassium 899mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.