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  • Writer's pictureLiisa Lee

Chicken 'n Dumplins

This was one of my favorite meals on roads trips through the South.

Growing up in Florida, we were sub-south. There was no sweet tea. No chicken fried steak, pot pies, or dumplings. So when I got the chance to order such gorgeous dishes I never saw at home, I was in foodie kid heaven. Now, this is a recipe for drop dumplings. Until I find a recipe I like for gluten-free rolled dumplings, this will have to do. Let's get into some serious comfort food.

Prep : 30 mins Total time: 1 hr 45 min Serves: 8


4 pounds chicken pieces 1 large onion 3 carrots cut in thirds

3 stalks celery cut in half

8 cups chicken stock - I use Better Than Bouillon

1/2 c white wine or apple cider

garlic powder, salt & pepper to taste bay leaf

2 turns olive oil - to brown chicken Soup Assembly: 3 carrots diced 3 ribs celery diced 2 tbsp corn starch 1/2 c fresh parsley chopped


1 1/3 cup gluten-free flour - I use Cup4Cup

1/3 cup butter melted

2 tsp baking powder

2/3 cup milk

1/2 tsp salt


  • pat chicken dry and rub with oil

  • season chicken with garlic powder, salt and pepper

  • heat 2 turns olive oil in a large skillet

  • brown chicken on both side sides and remove from pan

  • in a large stock pot add chicken stock, chicken, carrots, celery, and bay leaf

  • bring to a boil and reduce heat and simmer for 25-40 minutes until chicken is cooked through and juices run clear.

  • assemble the dumpling dough while this simmers, and set aside

Assemble Dumplings:

  • in a bowl mix flour, baking powder and salt

  • stir in milk and melted butter until just combined (don't over mix!)

  • drop by rounded teaspoons onto a parchment lined baking sheet

  • set aside

Back to the Pot:

  • remove chicken, cool slightly, and remove skin, bones and extra fat.

  • discard bones, skin and fat

  • discard veg and bay leaf from stock pot, and skim fat if needed

  • using 2 forks or your fingers, shred chicken

  • add chopped veg to the stock pot

  • add chicken back into stock pot

  • add white wine and make a slurry with the corn starch and mix in

  • increase heat until mixture reaches a simmer

  • drop dumplings on top of the simmering stew

  • cover and cook on low heat 15-18 minutes until dumplings are cooked through

garnish with parsley and serve.

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