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Gluten Free Homemade Chicken and Dumplings

Teresa Ambra
Wonderful homemade version of Chicken and Dumplings using homemade gluten free dumpling noodles. Comfort food at its best!
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Prep Time 45 minutes
Cook Time 38 minutes
Total Time 11 hours 23 minutes
Course Soups, Stews & Chowders
Cuisine Southern
Servings 10
Calories 221 kcal

Ingredients
  

Gluten Free Homemade Chicken and Dumplings

  • 1 whole chicken cooked, (Yielding about 4-5 cups of chicken)
  • enough water to fill your crockpot while cooking the chicken
  • Salt and pepper to taste
  • 2 carrots sliced
  • 2 stalks celery sliced or diced
  • 1/2 small onion diced

Homemade Gluten Free Egg Noodles

  • 2 cups gluten free flour (I prefer Cup4Cup)
  • 2 large eggs
  • 2 tsp. salt
  • 1/4 to 1/2 cup water

Instructions
 

Gluten Free Homemade Chicken and Dumplings

  • Place chicken in crockpot.
  • Fill with water as far as possible, but not so full that the broth will overflow while cooking.
  • Sprinkle heavily with salt and pepper.
  • Allow chicken to cook over night on low in the crockpot (or about six hours on high).
  • Allow chicken to cool about an hour before removing.
  • Reserve broth.
  • Debone chicken.

Homemade Gluten Free Egg Noodles

  • Mix together flour, eggs and salt and add water as needed to make dough for a ball.
  • Turn dough on a well-floured board and knead until smooth and elastic.
  • Cover, let rest 10 minutes.
  • Divide in half.
  • Roll out flat and thin and using pastry cutter, cut dough into 2 to 3” squares.
  • Let dry for about 1 hour.
  • Add carrots, celery and onions to the boiling broth.
  • Place noodles one at a time into rapidly boiling bouillon broth.
  • Can remove chicken to allow room and add back later.
  • Use a fork to make room to drop each square in after all noodles have been added.
  • Lower temperature until dumplings are done about 20 minutes.
  • If necessary, add enough flour to thicken broth a little and add chicken back and simmer or serve.
  • To serve: ladle chicken and dumplings into bowls and garnish with fresh, snipped parsley and cracked black pepper.

Notes

NOTE: You need to begin making the noodles about three hours before serving time to have them cooked and ready at that time.
NOTE: If you're using a whole chicken and all that broth it only makes sense to make a double or triple batch of noodles, otherwise the recipe will be too soupy. I made a double batch of this recipe.
NOTE: This dough is much easier to roll out than wheat flour dough, but it is also much more fragile so you have to be softer with the rolling pin, and take care when cutting into strips and handling the dough so the noodles don’t fall apart or become messy.
NOTE: This dough does not take near as long to cook as regular wheat noodles, and the noodle pieces do not stick to each other like they do with wheat noodles, probably because of the lack of gluten.
NOTE: Preparation time does not include time required to rest and dry noodles before adding to broth.
NOTE: Preparation time does not include time required to debone chicken.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 221kcalCarbohydrates: 20gProtein: 21gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 96mgSodium: 717mgPotassium: 217mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 1.7mgCalcium: 40mgIron: 1.8mg
Keyword chicken, chicken and dumplings, gluten free, main dish, noodles, soup
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