Gluten Free Chicken and Dumpling Soup {Bob's Red Mill}

A close up side view of a bowl of chicken and dumpking soup

Warm and hearty Chicken dumpling soup, with gluten free dumplings, chunks of chicken, and flavorful broth.


  • 2 TBS Onion oil (can sub with avocado or olive oil)
  • 1/2 Yellow onion (Diced)
  • 3 Cloves Garlic (Minced)
  • 2 Carrots (Chopped)
  • 2 Stalks Celery (Chopped)
  • 1 1/2 Cups Cooked chicken (Cubed)
  • 8 Cups Chicken Stock
  • 1 tsp Fresh parsley (Finely minced)
  • 1 tsp Thyme- dry (If using fresh use 2 tsp)
  • 1 tsp Ground Coriander
  • 1 1/2 tsp Salt
  • 1 tsp Pepper


  • 1 Cup Bob's Red Mill 1 to 1 gluten free flour blend
  • 1 Egg
  • 1 TBS Butter (softened)
  • 4 TBS Chicken stock or water
  • 1/2 tsp Salt
  • 1/2 tsp Pepper


  1. Pour the onion oil into a dutch oven and heat over medium heat. When the pan and oil are hot add in the onions and cook until softened. Then add the garlic and cook for a minute, stirring occasionally so the garlic wont burn.
  2. Now add in the Carrots, Celery, Chicken,  and spices. Stir it around a bit and then add in the chicken stock. Let this come to a simmer.
  3. Meanwhile make the dumpling batter/dough by combining all the ingredients in a bowl and vigorously stirring until it has fully come together. 
  4. Once the soup comes to a simmer  take a spoonful of batter and drop it into the pot. It should sink. Repeat this until all the batter is used, then place a lid on the dutch oven, turn the heat down to medium-low and let cook for at least 5 minutes. The soup should be done when the dumplings are floating.


In this recipe use leftover chicken from when I make my Roasted Chicken, but if you don't have any you can pan fry a chicken breast or two and then cut into cubes for this recipe.

I also love using my Onion oil recipe, if you haven't tried it you should, you'll never use regular oil again.

I highly recommend using a cast iron dutch oven for this recipe, it holds heat extremely well and helps develop flavor when you're cooking. I love using an enameled dutch oven from Lodge.

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