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Best Ever Gluten Free Chicken and Dumplings!


  • 1 whole chicken
  • 1 onion , finely chopped
  • 2 tbsp oil
  • 2 bay leaves
  • 5 carrots , peeled and sliced
  • 3 ribs celery , sliced
  • salt
  • pepper
  • fresh parsley


  • 2 1/4 cups All Purpose Gluten Free Flour , 300g
  • 1/4 tsp xanthan gum , omit if your flour has gum added
  • 2 eggs , beaten
  • 1 cup gluten free chicken broth , 250mls
  • 2 tsp baking powder
  • 1 tbsp parsley , finely chopped
  • 1/2 tsp salt
Best Ever Gluten Free Chicken and Dumplings!


  • Put the whole chicken in a large pan and cover with water and add the bay leaves. It will take about six to eight cups of water to cover the chicken.
  • Bring the pot to the boil and then simmer with the lid on for about an hour, you can skim off the foam and scum from the top of the water as you go.
  • While the soup is simmering prepare the onion, carrots and celery as directed.
  • After the chicken has been cooking for about 50 minutes heat the oil in a second pan (large enough to accommodate the soup) and gently saute the onion, carrots and celery for about five minutes.
  • Add the broth from the chicken to the pan with the vegetables and let it simmer on a medium heat for a few minutes.
  • When the chicken has cooled enough to handle, peel the skin off and tear the meat off the bones and add it to the soup, then season with salt and pepper.
  • Make the gluten free dumplings
  • To make the dumplings add the dry ingredients to a bowl, then add in the beaten eggs, parsley and chicken broth and mix well.
  • The dumpling mixture will be thick and sticky, drop even sized spoonfuls of it into the pan with the soup.
  • Cover the soup and simmer for 20 minutes.
  • Taste the soup and season, garnish with chopped parsley and serve.

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