Chicken and Dumplings Non Dairy
Cozy up with a comforting bowl of Non-Dairy Chicken and Dumplings, a creamy classic reimagined for a dairy-free lifestyle without sacrificing flavor. Tender, juicy chicken thighs are simmered with a medley of fresh vegetables and aromatic herbs in a rich, velvety broth made with unsweetened almond milk and low-sodium chicken broth. This hearty soup is topped with fluffy, dairy-free dumplings, made effortlessly with almond milk and olive oil for a light yet satisfying finish. Perfect for chilly evenings or when you crave a soul-warming meal, this recipe is both nourishing and easy to prepare in under an hour. Garnished with fresh parsley for a burst of color and flavor, this dish is a go-to for creamy comfort without the cream.
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Recipe Information
Ingredients
- 1.5 lbs Chicken thighs (skinless, boneless)
- 2 tbsp Olive oil
- 1 medium Yellow onion (diced)
- 3 medium Carrots (peeled and sliced)
- 3 stalks Celery stalks (sliced)
- 3 cloves Garlic (minced)
- 1 tbsp All-purpose flour
- 6 cups Chicken broth (low sodium)
- 1 cup Unsweetened almond milk
- 2 Bay leaves
- 1 tbsp Fresh thyme (or 1 tsp dried thyme)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
- 1.5 cups All-purpose flour (for dumplings)
- 1.5 tsp Baking powder
- 0.5 tsp Salt (for dumplings)
- 0.5 cup Unsweetened almond milk (for dumplings)
- 2 tbsp Olive oil (for dumplings)
Instructions
Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and cook for 3-4 minutes on each side until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-6 minutes until the vegetables start to soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle 1 tbsp of all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while stirring to prevent lumps. Add the almond milk, bay leaves, thyme, salt, and black pepper. Bring the mixture to a simmer.
Place the browned chicken back into the pot. Cover and let it simmer for 20 minutes, allowing the flavors to meld and the chicken to cook through.
While the soup simmers, prepare the dumpling dough. In a medium bowl, whisk together 1.5 cups of all-purpose flour, 1.5 tsp of baking powder, and 0.5 tsp of salt. Add 0.5 cup of almond milk and 2 tbsp of olive oil. Mix until just combined; do not over-mix.
Remove the chicken from the pot and shred it with two forks. Discard any bones if present. Return the shredded chicken to the pot.
Using a spoon, drop rounded tablespoons of the dumpling dough onto the simmering soup. Ensure the dumplings do not touch each other.
Cover the pot and let the dumplings cook for 10-12 minutes without removing the lid. They are done when they are fluffy and cooked through.
Remove the pot from heat, discard the bay leaves, and garnish with fresh parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 6019 mg | 262% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 18.4 g | ||
| Protein | 211.0 g | 422% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 978 mg | 75% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3367 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
