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Gluten Free Chicken and Dumpling Soup


Many are learning that they have a gluten intolerance these days, and I am one of them.  After omitting gluten from my diet I am feeling much better.  It’s not for everyone, but for those who choose to go gluten free it can be a hard transition, especially when we crave traditional favorites like chicken and dumplings! My friend introduced me to this delicious and healthy recipe that will satisfy any craving for cold weather favorites!  Enjoy!

Gluten-Free Chicken and Dumpling Soup

8 cups organic chicken broth. (If you’re concerned about allergies, make sure the broth is simple, made only with water, herbs, and chicken. Say NO to MSG, yeast extract, and any other nasty preservative that might have a lurking allergen.) Kitchen Basics is divine, and you can pick it up at any grocery store.

1 1/2 cup water

1 bunch of fresh flat-leaved parsley

2 Tbsp salt (obviously you can leave this out or add more to taste)

1 Tbsp pepper

1 Tbsp garlic salt

1 tsp onion powder

2-3 raw chicken breasts

1 1/2 cup Almond milk (of course you can use regular milk if you don’t have issues with dairy.)

1 Tbsp butter

5 large carrot sticks

5 celery stalks

1 box of German potato dumplings. You can find them in the German/Ethnic section of any grocery store. Make sure and look at the ingredient list to verify that your store’s brand is GF. I use Kartofelland Potato Dumplings and I have seen them at Target, Wal-Mart, and World Market.

If you aren’t concerned about gluten, a yummy dumpling consists of

1 cup milk

1/2 cup butter

1/2 teaspoon salt

1 cup all-purpose flour

3 eggs

Bring the milk and butter to a boil, add salt. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

Directions for Gluten Free Recipe

Add broth, water, chicken, salt and pepper, garlic salt, onion salt, and butter to a large stock pot. Add chopped carrots, celery, and parsley and let simmer until the ingredients are soft and chicken is cooked. Remove chicken, cut into cubes, and return to pot. Add the almond milk. Drop dumplings into the soup and simmer for 15 minutes.

By Janet Schlosser @

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