Previ Culinary: Gluten Free Chicken and Dumplings

We are looking forward to warmer days, but while we still have some cool (okay, cold) days ahead, why not take advantage of this comfort food recipe? Gluten free dumplings are surprisingly easy to make and we love how this dish comes together in such a short time, making it the perfect weeknight meal. Who says you can’t have comfort food when you’re gluten free? Not us!

Gluten Free Chicken and Dumplings

Written By: PreviMedica Culinary Advisors

Total time: 1 hour


  • 3 quarts chicken broth
  • 3 cups chicken, cut into chunks
  • 3 cups gluten free flour blend (like Bob’s Red Mill)
  • ½ tsp. baking powder
  • 1 pinch salt
  • 1 Tbsp. Earth Balance spread or ghee
  • 1 cup unsweetened soy milk + 1 cup unsweetened soy milk
  • 1 cup frozen peas
  • 1 cup frozen carrots or fresh carrots
  • 2 Tbsp. cornstarch (optional)


  1. Pour chicken broth into a large pot and heat to boiling.
  2. Place flour, baking powder, and salt into a large mixing bowl and combine well.
  3. Add cold Earth Balance or ghee into dry ingredients and cut in using a fork or pastry butter until well incorporated.
  4. Add 1 cup of soy milk and mix well until the dough comes together in a ball.
  5. Flour your fingers and pinch about a 1 inch round of dough into your fingers. Flatten the dough until it is about ¼ inch thick.  Alternately, you can use a rolling pin on a floured surface, rolling out the dough to be about ¼ inch thick.
  6. Continue to do this with the remaining dough until all is cut and then drop them into the boiling broth to cook.
  7. Add the cut up chicken to the pot as well as the frozen peas and carrots.
  8. Simmer until the chicken is cooked through and the dumplings are cooked, about 12-15 minutes.
  9. Season with salt and pepper and add 1 cup of soy milk to the soup. If you would prefer a thicker broth, you can combine 2 tablespoons of cornstarch with a small amount of the broth and then whisk it in.  Heat until the liquid is thickened.
  10. Serve and enjoy!

GF DF chicken & dumplings


Megan Huard, Chef RD and Stefanie Gates, chef are regular contributors to our blog and culinary advisors for PreviMedica. They enjoy developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. You can learn more about them here and here.

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