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Chicken and Dumplings Gluten Free

I love chicken and dumplings, especially from Cracker Barrel. This recipe is just as good but I'm sure much more healthy, especially since I use my own homemade chicken broth.

Chicken and Dumplings

2 cups cooked and shredded Chicken Breast (Tip: if you boil boneless skinless breasts, you can put them in your mixer with the paddle attachment for a minute and it will shred them up perfectly)

4 cups Chicken Broth

1 cup Carrots, chopped
1/4 cup Celery, chopped
2 tsp fresh Parsley (or half as much dried)
1 tsp Salt
1 tsp Black Pepper
1 Bay Leaf

2 cups Baking Mix (I use Pamela's Baking and Pancake Mix which is gluten-free)
1/2 tsp fresh Thyme (or half as much dried)
1 tsp fresh Parsley (or half as much dried)
1/2 tsp Salt
2/3 cup Milk

Combine chicken broth with veggies and herbs, bring to a boil, then simmer until veggies soften. Add chicken, and then bring to a boil again to cook dumplings.

Mix dumpling ingredients and drop by spoonfulls into boiling broth. Cook about 10 minutes or until dough is done all the way through.

Serve and enjoy!

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