Gluten Free Chicken and Dumplings Recipe

Chicken and Dumplings is the perfect (gluten free) comfort food because what could be better than DOUGH in a soup? They’re like little pillows of happiness.

This Gluten Free Chicken and Dumplings taste just like the real deal. The dumplings are light and fluffy and best of all we’re making this recipe in the Instant Pot so it comes together in a flash!

You’ll start by mixing up the dumplings with the Bobs Red Mill Gluten Free 1:1 All-Purpose Flour, baking powder, xantham gum, salt, an egg, and a bit of milk.

For the soup you’ll start by sautéing the onion, carrot and celery with the butter and spices. Add in the bone broth, potatoes, and chicken then place spoonfuls of the dumpling dough on top of the soup. Cover and cook for just 12 minutes and you’ve got one delicious pot of gluten free chicken and dumplings.

One of the key things to make sure your chicken and dumplings are super flavorful is to use a quality chicken bone broth, the kind that looks like jello when cold.

You can make your own pretty easily by simmering vegetable leftovers with chicken bones and a splash of apple cider vinegar for 8 or so hours or you can use your favorite store-bought bone broth.

RECIPE CARD

4.88 from 8 votes

Paleo Gluten-Free Chicken and Dumplings Recipe

Gluten-free chicken and dumplings are comfort food you dream of! See how to make EASY gluten-free dumplings in just 30 minutes. There's also an option for paleo chicken and dumplings.

Course Main Course

Cuisine American

Keyword Gluten-Free Chicken And Dumplings

Calories 326 kcal

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Author Maya Krampf from WickedSpatula.com

Servings 8 servings

Recipe Video

Click or tap on the image below to play the video and learn how to make this recipe!

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Ingredients

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• 2 tablespoons Ghee
• 1 medium White onion (diced)
• 1 cup Celery (diced)
• 1 cup Carrots (diced)
• 1 teaspoon Poultry spice
• 1/2 teaspoon Sea salt
• 1/4 teaspoon Pepper
• 2 cups Potatoes (diced)
• 1 pound Bone-in skin-on chicken thighs
• 4 cups Chicken bone broth
• 1/2 cup Unsweetened almond milk

Dumplings

• 2 cups Paleo Baking Flour
• 1 teaspoon Xanthan gum (omit for strict paleo, but will affect texture)
• 1.5 teaspoons Paleo baking powder
• 1/2 teaspoon Sea salt
• 1 large Egg
• 2/3 cup Unsweetened almond milk

Click to convert between US & metric measurements:

US Customary - Metric

Instructions

More TIPS about this paleo recipe in the post above!

1. Mix together the dumpling ingredients in a large bowl just until a dough forms. Be sure not to over mix or they will be heavy instead of light and fluffy.

2. Press the saute function on the Instant Pot and add in the ghee. Once hot, brown the chicken for 3-4 minutes per side.

3. Add in the onion, celery, and carrot. Saute for 4-5 minutes until soft. Add in the spices and saute an additional 30 seconds.

4. Add the potatoes to the Instant Pot and stir.

5. Pour in the broth and place spoonfuls (about 2 tablespoons per dumpling) of the dumpling dough on top of the soup.

6. Place the lid on the Instant Pot and set to manual high pressure for 12 minutes. Once done let the pressure release naturally for 5 minutes then release manually.

7. Remove the chicken and shred. Stir in the milk or cream then add in the shredded chicken. Taste for salt and serve.

Recipe Notes

Serving Size: 1 cup, or 1/8 of the recipe

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 326

Fat 16g

Protein 18g

Total Carbs 23g

Net Carbs 18g

Fiber 5g

Sugar 2g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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