Comforting Dairy-Free Chicken and Dumplings
A warm, cozy soup featuring tender chicken and fluffy dumplings, made without any dairy products. Perfect for chilly nights and comforting cravings.
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.
Notes
Chicken thighs provide more flavor and tenderness. Store leftovers in an airtight container for up to 3 days. For gluten-free dumplings, use a 1-to-1 gluten-free flour blend.