Easy Chicken and Dumplings
Gluten Free Living – 2018
Oh my goodness, this Easy Chicken and Dumplings recipe was wonderful! Plus, I made gluten free dumplings that turned out fantastic. Seriously, working with gluten free flour is always an adventure. Each brand of flour is different so it’s not as predictable as using regular flour made from wheat. This Chicken Soup turned out fantastic.
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These drop-style dumplings are a lot easier than the regular dumplings I make that you have to roll out….The kind my Mom used to make frequently when I was growing up. We had it with either turkey or chicken. I’ve since even made a gluten free version that turned out quite well. But these easy dumplings are a lot less work, plus I’ve included a lot of seasonings to help them pop in flavor.
I had a large roasting chicken in my freezer that I needed to clear out in order to have space available for the thousands of Christmas cookies I baked this year. I cooked it off and used part of the broth and chicken for this tasty recipe. But if you want super easy, then you can purchase chicken stock and canned chicken already in pieces.
I have to admit I loved the results of this recipe. The seasonings were terrific and it was just melt-in-your-mouth good. This stick to your ribs soup is fabulous on cool, winter nights when all you want is a bowl of hot soup to warm you up. It’s also good reheated as leftovers.
I highly recommend if you don’t already have a jar of dried marjoram in your spice pantry that you purchase one. It is a fantastic seasoning for soups, ham and casseroles. I also do not recommend leaving out the leeks if you can find them at the store. They add incredibly delicious savory flavor to the recipe.
While I used chicken, you can also use turkey in this recipe. For that matter, you can use leftover chicken or turkey and canned chicken stock if you need to. Also, this will be just as good with regular dumplings if you don’t need to make them gluten free.
If you’re looking for an easier version of Chicken and Dumplings, this recipe is spectacular. You will find your family drains it down to the last drop! If you prefer a gluten free version, then this soup is really a win-win for you like it was for me!
Easy Chicken and Dumplings is mouthwatering and delicious.
This fantastic gluten free soup is one of those stick-t0-the-ribs meals that’s wonderful during the cold, winter months.
The gluten free dumplings turned out big, plump, fluffy and delicious.
Here’w what I did.
I used these ingredients for the soup. I skimmed the congealed fat off the homemade chicken broth.
I cooked off the chicken in a large crockpot over night.
The next day pour chicken broth into a large Dutch oven. Add celery, leeks, red bell peppers, onions and garlic.
Add parsley, marjoram, thyme, oregano, bay leaves, sea salt and pepper. Cover with lid and simmer about 10 minutes until veggies are tender.
Add mushrooms and deboned chicken pieces. Heat through a minute or so.
I used these ingredients for the dumplings.
Place gluten free flour in a large mixing bowl. Add parsley, marjoram, thyme, sea salt and baking powder. Stir ingredients well to combine.
Add melted butter.
Add half-and-half.
Stir ingredients to combine.
Dollop large spoonfuls of dumpling dough onto the top of the soup. Cover with lid and cook about 20-30 minutes or until a toothpick inserted into a dumpling comes out clean. My dumplings were not cooked through until about 30 minutes because they were quite large.
Slowly stir in whipping cream and heat through.
Easy Chicken and Dumplings is a fantastic soup recipe.
We loved the combination of flavors in the Chicken Soup entree. I ate bowls full of the stuff.
The creamy texture of this soup is mouthwatering. Believe me, Easy Chicken and Dumplings is one of my favorite comfort foods.
Here’s the Recipe.
EASY CHICKEN AND DUMPLINGS
(My own concoction)
Easy Chicken and Dumplings
Equipment
- 1 Dutch oven with lid
- 1 sharp knife to shred chicken and cut vegetables
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 large mixing bowl
Ingredients
CHICKEN SOUP:
- 4 cups chicken cooked off and deboned from a whole chicken (or use a rotisserie chicken)
- 6-8 cups homemade chicken stock (see note below)
- 2 ribs celery diced
- 2 large carrots peeled and sliced
- 1 large onion chopped
- 2 cloves garlic minced
- 1 leek green top removed, thoroughly washed and sliced (optional)
- 1 red bell pepper chopped (or use orange or yellow bell pepper)
- 2 bay leaves
- 1 tbsp. dried parsley
- 1 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/2 tsp. dried marjoram
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper or to taste
- 4 oz. can sliced mushrooms drained
- 1/2 cup heavy whipping cream
- 1/2 tsp. salt and pepper to taste, if desired
DUMPLINGS:
- 1 1/2 cups gluten free all-purpose flour or use regular flour
- 2 tsp. baking powder
- 3/4 tsp. sea salt
- 1/2 tsp. dried thyme
- 1/2 tsp. dried marjoram
- 1 tbsp. dried parsley
- 1 cup half-and-half
- 1 tbsp. unsalted butter melted
Instructions
CHICKEN SOUP:
- Cook off chicken, debone and break into small bite-sized pieces.
- Reserve chicken stock. (See note below)
- In a large Dutch oven, over medium heat, add chicken stock.
- Add carrots, onion, bell pepper, garlic and leek.
- Add bay leaves, parsley, thyme, oregano, marjoram, salt and pepper.
- Cover with lid and simmer about 5-10 minutes until veggies are tender.
- Remove bay leaves and add chicken and mushrooms.
- Stir to combine.
- Reduce heat to low.
- Measure out large tablespoonfuls of dumplings.
- Drop dumplings over top of mixture a few at a time.
- Cook covered with lid about 20-30 minutes until a toothpick inserted into the dumplings comes out clean.
- Slowly and gently stir in the whipping cream.
- Serve garnished with fresh thyme and parsley, if desired.
DUMPLINGS:
- Combine flour, salt, baking powder, and herbs in a large mixing bowl and stir until well combined.
- Add half-and-half and butter to flour mixture and stir gently to combine.
- Set aside.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Easy Chicken and Dumplings is hearty, filling and fully satisfying as a main dish meal.
We loved the way the dumplings turned out. Gluten free options can be an adventure, but these turned out terrific.
Every bite of Easy Chicken and Dumplings was so sumptuous.
You may enjoy these delicious recipes!
Chicken Fricassee and Herb Dumplings
Homemade Chicken and Dumplings
Gluten Free Homemade Chicken and Dumplings
Easy Chicken and Dumplings
Equipment
- 1 Dutch oven with lid
- 1 sharp knife to shred chicken and cut vegetables
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 large mixing bowl
Ingredients
CHICKEN SOUP:
- 4 cups chicken cooked off and deboned from a whole chicken (or use a rotisserie chicken)
- 6-8 cups homemade chicken stock (see note below)
- 2 ribs celery diced
- 2 large carrots peeled and sliced
- 1 large onion chopped
- 2 cloves garlic minced
- 1 leek green top removed, thoroughly washed and sliced (optional)
- 1 red bell pepper chopped (or use orange or yellow bell pepper)
- 2 bay leaves
- 1 tbsp. dried parsley
- 1 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/2 tsp. dried marjoram
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper or to taste
- 4 oz. can sliced mushrooms drained
- 1/2 cup heavy whipping cream
- 1/2 tsp. salt and pepper to taste, if desired
DUMPLINGS:
- 1 1/2 cups gluten free all-purpose flour or use regular flour
- 2 tsp. baking powder
- 3/4 tsp. sea salt
- 1/2 tsp. dried thyme
- 1/2 tsp. dried marjoram
- 1 tbsp. dried parsley
- 1 cup half-and-half
- 1 tbsp. unsalted butter melted
Instructions
CHICKEN SOUP:
- Cook off chicken, debone and break into small bite-sized pieces.
- Reserve chicken stock. (See note below)
- In a large Dutch oven, over medium heat, add chicken stock.
- Add carrots, onion, bell pepper, garlic and leek.
- Add bay leaves, parsley, thyme, oregano, marjoram, salt and pepper.
- Cover with lid and simmer about 5-10 minutes until veggies are tender.
- Remove bay leaves and add chicken and mushrooms.
- Stir to combine.
- Reduce heat to low.
- Measure out large tablespoonfuls of dumplings.
- Drop dumplings over top of mixture a few at a time.
- Cook covered with lid about 20-30 minutes until a toothpick inserted into the dumplings comes out clean.
- Slowly and gently stir in the whipping cream.
- Serve garnished with fresh thyme and parsley, if desired.
DUMPLINGS:
- Combine flour, salt, baking powder, and herbs in a large mixing bowl and stir until well combined.
- Add half-and-half and butter to flour mixture and stir gently to combine.
- Set aside.