Chicken & Dumpling Soup

Is it cold where you are?? It’s pretty frigid here and we needed something comforting and warm! I had never made dumplings before going gluten free so I can’t tell you how close these are to traditional dumplings. However, I can tell you that they taste great and are much easier than I thought! This is a healthy, hearty soup that is full of flavor. This recipe serves 6-8.

2 chicken breasts, cooked & shredded

3 cups water

1 cup chicken or vegetable broth

1 tsp sea salt

2 tsp black pepper

1 tsp thyme

½ tsp oregano

2 bay leaves

4 small potatoes, cut into small chunks

2 cups carrots, cut into chunks

2 celery stalks, diced

1 onion, cut into chunks


2 cup GF flour

1 cup almond milk

1 tsp sea salt

½ tsp black pepper

1 egg

2 tsp baking powder

1 tsp xanthan gum

1 tsp parsley flakes

  • In a large stockpot, combine chicken, water, broth, salt, pepper, thyme, oregano, bay leaves, potatoes, carrots, celery and onion. 
  • Bring mixture to a boil and cook for about 20 minutes or until vegetables are soft. 
  • Meanwhile, in a large mixing bowl, combine flour, baking powder, xanthan gum, salt, pepper and parsley flakes for dumplings. Add in milk and egg and stir or mix until well blended. 
  • Form dumplings into small dough balls and place in stockpot with boiling soup mixture. 
  • Once all dumplings are in pot, cover with a lid and cook for about 15 minutes or until dumplings are cooked. Ladle into bowls and sprinkle with additional parsley if desired. 

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