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Gluten-Free Chicken and Dumpling Soup
Recipes
Gluten-Free Chicken and Dumpling Soup
4 servings
25 minutes total

Ingredients

  • 1 medium carrot, thickly sliced
  • 1 celery rib, thickly sliced
  • 1 small yellow onion, coarsely chopped
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1 large egg (or ¼ cup egg substitute)
  • ¼ cup whole milk
  • 2 tablespoons canola oil
  • 1 cup gluten-free baking mix (+ more as needed)
  • ½ teaspoon kosher salt
  • 1 teaspoon gluten-free poultry seasoning, divided
  • 1 (32-oz) box gluten-free reduced-sodium chicken broth

Prep

    • Slice carrot and celery into ½-inch-thick slices; chop onion (1 cup).
    • Cut chicken into small bite-size pieces (wash hands).
    • Combine egg, milk, and oil until well blended.

Steps

    1. Combine in medium bowl: baking mix, salt, and ½ teaspoon poultry seasoning. Make a well in center of dry mix; add egg mixture to well and stir in baking mix until mixture becomes stiff and dough can be worked into a firm ball.
    2. Place dough on work surface sprinkled with more baking mix. Roll dough out until ¼–½-inch thick; cut into 1-inch-square dumplings.
    3. Place in large stock pot: broth, carrots, celery, onions, chicken, and remaining ½ teaspoon poultry seasoning; bring just to a simmer on medium heat.
    4. Reduce heat to low and drop dumplings gently into soup (do NOT stir). Cover and cook 8–9 minutes (without stirring) and until chicken is 165°F. Serve.
    Always read labels to make sure each recipe ingredient is gluten-free. Products and ingredient sources can change and vary by brand. If you have any questions concerning ingredients in a product, contact the manufacturer.

Amount per ¼ recipe serving: Calories 380, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 115mg, Sodium 1040mg, Total Carb 35g, Fiber 2g, Sugars 7g, Protein 31g, Calc 10%, Vitamin A 50%, Vitamin C 8%, Iron 10%