Easy Chicken & Dumplings: Gluten, Dairy & Egg Free


Rainy Spring day is a good day to make chicken & dumplings. Now you won't find your typical recipe here, this is a walkthrough on how I do it based on what I have to work with on hand. Easy to follow and to be able to make it your own!

I am in love with my Cuisinart Cast Iron it is 7 quarts; anything and everything I can cook in this I do! Here is one that is very similar to the one I have just a different color: 7 Quart Cast Iron.


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Today I am using a store-bought rotisserie chicken, it is easy and what the store had to work with.


After taking off the meat to use for the soup, later. I am making simple chicken stock with bones.

  • Chicken Bones

  • Onions *could add garlic as well

  • Bay Leafs

  • Salt & Pepper

  • Water *Fill till covered

  • 1 Tablespoon of Apple Cider Vinegar

Let simmer down for a few hours, I try to go for 3-4 at just above simmer.


The longer it simmers, the better the flavor and the darker the color. I got about 2 Quarts of stock to use.


If I don't make enough for the soup, I will add store-bought chicken stock or broth to the mix. This time around I added more because I know the dumplings will require more liquid to cook them.



My husband prefers the more bouillon flavor soups. I don't love the ingredients in bouillon, but I recently found this one in an organic version, which is easier on my sensitive stomach. I don't do well with all the extra preservatives, so I attempt to avoid them when I can. I purchased mine from Thrive Market, check it out here.


Making the soup: I tend to make this based on what I have on hand or in my freezer. So tonight is Carrots, Frozen Peas, Frozen Green Beans, and Onions. I used about a half to a full cup of each veggie.

Saute your cut-up veggies in your favorite healthy fat.


Add veggies, chicken, and stock together.


Season to taste: I prefer to use thyme, Worcestershire sauce, and some garlic powder. I like to keep it easy and simple with the spices. I also get bored making it the same way every time - plus work with what you have! I recommend you taste as you go, adjust to your liking.


I used about:

1 Tablespoon of Worcestershire Sauce

2-3tsp of Thyme

1tsp of Garlic Powder


Let this all simmer for about an hour or till the veggies are tender to your liking.


I like to thicken my soup before the dumplings. Tonight I used Tapocia Flour to thicken - any type of starch should work.


These Gluten-Free Vegan Drop Biscuits are not my recipe, but I am so happy I found it! My husband actually likes these, which is a win for Gluten-Free Biscuits and no complaints!


Get the recipe here at Sarah Bakes Gluten Free. The only adjustment I make is almond milk/apple cider vinegar and I use arrowroot instead of corn starch!


I then just drop spoon fulls into the soup, simmer covered for about 20 minutes.


and DONE - Serve it up!