This simple recipe for gluten free chicken and dumplings is so easy, with make-ahead biscuits and make-ahead cream of chicken soup. It’s also amazing with leftover holiday ham. Make it tonight!
You already know that, if you ask me, whatever the (dinner) question, gluten free biscuits are the answer. So I always ALWAYS have at least one batch of shaped round biscuits in my freezer. Just make a batch, freeze them in a single layer on a baking sheet until solid, then pile them into a zip-top bag until you're ready to use them. If you're baking them as-is, there's no need to defrost them at all. If you're planning to shape them in some other way before baking (or cooking), just let them defrost in the refrigerator (it doesn't take very long at all—a couple hours at most).But maybe you didn't know this: put together those amazing biscuits with some chicken stock and our homemade cream of chicken soup along with some cooked cubed chicken, maybe a couple vegetables, and you have a near-instant, super-easy gluten free chicken and dumplings.
The only ingredients you really actually need for this recipe are 4: the condensed soup, biscuits, cubed chicken and chicken stock. The carrots, celery thyme, bay leaf, thyme and parsley? Strictly optional. Oh and I have also taken to cooking skinless boneless chicken breasts with simple salt, pepper and olive oil under the broiler (see full instructions below), then cubing the chicken and freezing it in freezer bags for some of the quickest meals ever. Like this one! Of course, you already know that the condensed soup can be made at least a week ahead of time. And since it already has mountains of flavor, a thick and rich chicken and dumpling soup is a no-brainer.
The flaky biscuits make some of the simplest, most delicious dumplings you've ever tasted—and we slice them small enough that they cook very quickly (about 3 minutes in the boiling soup) but not so small that they fall apart. 8 wedges per round biscuit is the perfect size. Now that's a weeknight meal everyone can get behind!
Easy Gluten Free Chicken and Dumplings
Ingredients
- 1 recipe gluten free biscuit dough chilled
- 6 cups (48 g) chicken stock plus more if necessary to thin the soup
- 1 cup (3 medium carrots) peeled and shredded carrots
- ⅓ cup minced celery (from about 1 medium celery stalk)
- 2 sprigs fresh thyme
- 1 dried bay leaf
- 1 recipe (24 ounces) gluten free cream of chicken soup (without the added cooked chicken)—or you can use 2 containers of Pacific Cream of Chicken Soup, which is gluten free
- 2 cups cooked cubed chicken (See Recipe Notes)
- Fresh flat-leaf parsley for sprinkling (optional)
Instructions
Make the biscuits.
- Prepare the biscuits according to the recipe instructions for making rolled and layered biscuits. Cut out rounds, and then, using a sharp knife, slice each chilled round biscuit into 8 wedges.
- Place the wedges on a baking sheet and place in the refrigerator to chill while you make the soup.
Make the soup.
- In a large stockpot, place the 6 cups chicken stock, carrots, celery, thyme and bay leaf, and bring to a boil over medium-high heat. Reduce to a simmer and cook, covered, for 5 minutes or until the celery has softened.
- Uncover the pot, remove the bay leaf and thyme with a strainer. Remove the leaves from the thyme sprigs and add them to the pot. Add the cream of chicken soup, stir to combine and return to a gentle boil.
Cook the dumplings.
- Add the chilled biscuit wedges to the boiling liquid and stir gently to make sure the biscuits don’t stick to the bottom of the pot.
- Cover and cook, stirring occasionally, for 3 to 4 minutes, or until the dumplings are cooked through. They will float to the bottom of the pot after a minute or so.
- Uncover the pot, add the cubed chicken and stir gently to combine (taking care not to break up any of the dumplings).
- Reduce the heat to a simmer and allow to cook until the chicken is heated through.
- Add more chicken stock to thin the soup if you prefer it a bit thinner, stirring gently to combine.
- Ladle into deep bowls, sprinkle with the optional parsley and serve hot.
Notes
Easy Gluten Free Chicken and Dumplings
Ingredients
- 1 recipe gluten free biscuit dough chilled
- 6 cups (48 g) chicken stock plus more if necessary to thin the soup
- 1 cup (3 medium carrots) peeled and shredded carrots
- ⅓ cup minced celery (from about 1 medium celery stalk)
- 2 sprigs fresh thyme
- 1 dried bay leaf
- 1 recipe (24 ounces) gluten free cream of chicken soup (without the added cooked chicken)—or you can use 2 containers of Pacific Cream of Chicken Soup, which is gluten free
- 2 cups cooked cubed chicken (See Recipe Notes)
- Fresh flat-leaf parsley for sprinkling (optional)
Instructions
Make the biscuits.
- Prepare the biscuits according to the recipe instructions for making rolled and layered biscuits. Cut out rounds, and then, using a sharp knife, slice each chilled round biscuit into 8 wedges.
- Place the wedges on a baking sheet and place in the refrigerator to chill while you make the soup.
Make the soup.
- In a large stockpot, place the 6 cups chicken stock, carrots, celery, thyme and bay leaf, and bring to a boil over medium-high heat. Reduce to a simmer and cook, covered, for 5 minutes or until the celery has softened.
- Uncover the pot, remove the bay leaf and thyme with a strainer. Remove the leaves from the thyme sprigs and add them to the pot. Add the cream of chicken soup, stir to combine and return to a gentle boil.
Cook the dumplings.
- Add the chilled biscuit wedges to the boiling liquid and stir gently to make sure the biscuits don’t stick to the bottom of the pot.
- Cover and cook, stirring occasionally, for 3 to 4 minutes, or until the dumplings are cooked through. They will float to the bottom of the pot after a minute or so.
- Uncover the pot, add the cubed chicken and stir gently to combine (taking care not to break up any of the dumplings).
- Reduce the heat to a simmer and allow to cook until the chicken is heated through.
- Add more chicken stock to thin the soup if you prefer it a bit thinner, stirring gently to combine.
- Ladle into deep bowls, sprinkle with the optional parsley and serve hot.
Notes
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
