Comforting Dairy-Free Chicken and Dumplings saves the day when the temperature drops, the week feels a little too long, and you just want a bowl of something that feels like a hug. Maybe you grew up with a creamy version and thought you had to give it up after going dairy-free. Good news, you absolutely do not. This bowl gives you that cozy, thick broth and fluffy dumplings, without any cream or butter. It uses simple pantry staples, works for weeknights, and warms you up from the inside out. I make it whenever my family needs a little extra comfort in one pot.
What You Need to Make This Classic Wintertime Soup
You do not need anything fancy here. Just a sturdy pot, a cutting board, and a few basic ingredients you probably already have. The flavor comes from slow building, not complicated steps. Here is what I use almost every time:
- Olive oil for sautéing
- Chicken thighs or breasts, boneless and skinless
- Onion, carrots, and celery for a classic base
- Fresh garlic, because it makes everything better
- Chicken broth or stock, low sodium
- Bay leaf, dried thyme, and a little parsley
- Frozen peas for sweetness and color
- Full-fat coconut milk or oat milk for creaminess without dairy
- All-purpose flour and baking powder for dumplings
- Egg and olive oil to hold the dumplings together
- Salt and black pepper to taste
If you want a thicker soup, keep a bit of flour or cornstarch ready for a quick slurry. If you want it lighter, skip the milk and enjoy a more classic broth style. Either way, it is satisfying.
Pro tip: Chicken thighs bring more flavor and stay tender. If you only have breasts, just be careful not to overcook them.
One more thing. If your schedule is wild, you can poach or pressure-cook the chicken ahead of time and pull it apart when you are ready to cook. This keeps weeknights simple.
How to Make This Cozy and Comforting Soup
There are two main phases. First, build the soup. Second, mix and drop the dumplings. The steps here are easy to follow, and once you do it once, you will not need a recipe.
Prep the chicken and aromatics
Season the chicken with salt and pepper. Heat olive oil in a heavy pot over medium heat. Sear the chicken on both sides until lightly golden, then transfer it to a plate. In the same pot, add a drizzle more oil and sauté onion, carrots, and celery until they start to soften. Add the garlic and cook for another minute. This is where the kitchen starts to smell amazing.
Simmer to build flavor
Pour in the chicken broth. Add bay leaf and thyme. Return the chicken to the pot and bring it to a gentle simmer. Cook until the chicken is tender and cooked through. Pull the chicken out, shred it with two forks, and slide it back into the pot. Stir in peas and a splash of coconut or oat milk to get that creamy, dairy-free finish.
If you are in a rush and want to jump-start the chicken, you can cook it ahead using your pressure cooker. Here is a simple guide I use when I am tight on time: easy Instapot chicken breast. Prepping it that way keeps the soup night super quick.
Finish with dumplings
Whisk flour, baking powder, a pinch of salt, and black pepper. Stir in an egg and a drizzle of olive oil, then add enough milk substitute to make a thick, scoopable dough. Drop rounded tablespoons of dough right on top of the simmering soup. Cover with a tight lid. Let them steam gently until they are cooked through and fluffy. Resist the urge to lift the lid too early, or they lose puff.
Once the dumplings are set, taste the broth and adjust with more salt, pepper, or a squeeze of lemon. A sprinkle of chopped parsley on top makes it feel extra cozy.
“My dairy-sensitive kid asked for seconds. The dumplings were tender, the broth was rich, and nobody missed the cream at all. This one is a keeper.”
By the way, if you love classic cozy soups, you will also like this quick favorite for busy nights: Instant Pot chicken noodle soup. It has the same warm-you-up vibe.
The Broth
The broth is the soul of this soup. No dairy needed. You want layers of flavor, and that starts with the browned bits from searing the chicken and sautéing the vegetables. When you add the broth, scrape the bottom of the pot so those tasty bits melt back into the soup. That is pure flavor.
For a richer body, stir in full-fat coconut milk. It keeps things silky without adding strong coconut flavor, especially once it mixes with garlic and herbs. Oat milk works fine too, but look for unsweetened so it does not throw off the taste.
To thicken: Make a quick slurry by whisking 1 tablespoon of flour or cornstarch with 2 tablespoons of cool water. Stir into the simmering soup and give it a minute or two to thicken. It is an easy way to get that classic, spoon-coating texture that makes Comforting Dairy-Free Chicken and Dumplings so nostalgic.
Seasoning balance: Add salt in layers. A small pinch when you sear chicken. Another pinch after adding broth. Final adjustment after the dumplings cook. That careful seasoning keeps your soup lively instead of flat.
When I want even more old-school comfort, I make a batch of noodles on the side. If that is your style, save this for later: cozy Instant Pot chicken noodle soup. It leans classic and is great for sick days or stormy nights.
The Dumplings And A Gluten Free Option
Dumplings are simple, and they do not need butter to turn out tender. The key is a well-balanced dough and gentle cooking. I stick to these basics: flour, baking powder, salt, egg, and olive oil. Then I add enough dairy-free milk to make a thick batter. If it looks dry, add a splash more milk. It should be scoopable, not pourable.
Drop small scoops onto the simmering soup, keep the heat gentle, and cover tight. The steam makes them fluffy. If you are worried about doneness, lift one dumpling and cut it open. It should be cooked through, not doughy in the center.
Gluten-free dumplings that work
Use a good 1-to-1 gluten-free flour blend with baking powder already included or add your own. I like to fold in a tablespoon of finely ground almond flour for tenderness, though that is optional. The two biggest tips: do not overmix and keep the dumplings small. Gluten-free dough can get heavy, so smaller scoops cook better and stay light.
If you need more inspiration for dairy-free meals, I have a whole section of ideas to browse when planning your week: dairy-free recipes. Comforting Dairy-Free Chicken and Dumplings fits perfectly on that list, but it is nice to have options when cravings hit.
More Dairy-Free Entree Recipes
Love this recipe and want a few more ideas that lean cozy and simple? Here are a couple of favorites that hit the same comfort note.
- One pot, hands-off, and full of flavor: dairy-free chicken sausage and rice.
- A lemony set-and-forget dinner with tender bites: slow cooker lemon herb chicken and rice.
Comforting Dairy-Free Chicken and Dumplings will always be my top choice when I want something classic, but these are fantastic if you are building out a week of easy meals that skip the dairy without skipping the comfort.
Common Questions
Can I use rotisserie chicken? Yes. Shred about 3 cups of cooked chicken and add it after the broth simmers. It is a great time-saver if you are making dinner after work.
What can I use instead of coconut milk? Unsweetened oat milk or almond milk works. For body, add a small cornstarch slurry to mimic that creamy texture.
How do I store leftovers? Cool completely, then refrigerate in an airtight container for up to 3 days. The dumplings soften as they sit, but the flavors get even better.
Can I freeze it? The broth freezes well, but dumplings can get mushy after thawing. If you plan to freeze, store the soup without dumplings and make a fresh batch when reheating.
How do I reheat without drying the chicken? Warm gently over low heat with a splash of broth or water. Stir now and then until hot.
Ready to Ladle Up Some Comfort?
This bowl proves that comfort cooking does not need dairy. You get a rich broth, soft dumplings, and that slow-simmered aroma that makes everyone wander into the kitchen to ask what is for dinner. If you want another take on this cozy classic, check out this lovely version for more ideas and techniques: Hearty Dairy-Free Chicken Dumpling Soup. Make it your own, tweak the seasonings, and trust your taste buds. Now go make Comforting Dairy-Free Chicken and Dumplings and enjoy a warm bowl tonight.
Comforting Dairy-Free Chicken and Dumplings
Ingredients
For the Soup
- 2 tablespoons Olive oil for sautéing
- 1 pound Boneless, skinless chicken thighs or breasts
- 1 medium Onion, chopped
- 2 medium Carrots, chopped
- 2 stalks Celery, chopped
- 3 cloves Fresh garlic, minced
- 4 cups Low sodium chicken broth or stock
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 cup Frozen peas For sweetness and color
- 1 cup Full-fat coconut milk or oat milk For creaminess without dairy
For the Dumplings
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 large Egg To hold the dumplings together
- 1 tablespoon Olive oil
- 1/2 cup Dairy-free milk substitute To make a thick, scoopable dough
Instructions
Preparation
- Season the chicken with salt and pepper. Heat olive oil in a heavy pot over medium heat. Sear the chicken on both sides until lightly golden, then transfer it to a plate.
- In the same pot, add a drizzle more oil and sauté onion, carrots, and celery until they start to soften. Add the garlic and cook for another minute.
Simmering the Soup
- Pour in the chicken broth. Add bay leaf and thyme. Return the chicken to the pot and bring it to a gentle simmer.
- Cook until the chicken is tender and cooked through. Pull the chicken out, shred it with two forks, and slide it back into the pot.
- Stir in peas and a splash of coconut or oat milk for a creamy finish.
Finishing with Dumplings
- Whisk flour, baking powder, salt, and black pepper. Stir in an egg and olive oil, then add enough milk substitute to make a thick, scoopable dough.
- Drop rounded tablespoons of dough on top of the simmering soup. Cover with a tight lid and steam gently until they are cooked through and fluffy.
- Once the dumplings are set, taste the broth and adjust with more salt, pepper, or a squeeze of lemon.
