Dairy-Free Chicken Dumpling Soup
Warm, comforting, and completely dairy-free, this Chicken Dumpling Soup is the ultimate cold-weather meal for those seeking a hearty yet wholesome dish. Tender shreds of chicken, aromatic vegetables like carrots, celery, and onion, and a flavorful broth infused with garlic, thyme, and bay leaves create a rich savory base. The highlight of this recipe? Fluffy dumplings made with almond milk and a touch of fresh parsley, offering a creamy texture without a hint of dairy. Ready in just about an hour, this one-pot wonder is perfect for weeknight dinners, offering soul-soothing nourishment for the entire family. Packed with flavor, this recipe caters to those with dietary restrictions without compromising on taste—it's the ideal choice for anyone looking for a satisfying, dairy-free twist on a classic chicken dumpling soup.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts
- 2 medium Carrot, diced
- 3 Celery stalk, diced
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 8 cups Low-sodium chicken broth
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt for dumplings
- 0.75 cup Unsweetened almond milk
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced carrots, celery, and onion. Cook for about 5-7 minutes, until the vegetables are softened.
Add the minced garlic and cook for another minute, until fragrant.
Add the chicken broth, bay leaves, thyme, salt, and black pepper to the pot and bring to a simmer.
Place the chicken breasts into the soup and cover. Simmer for 15-18 minutes, until the chicken is fully cooked.
Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the soup.
In a separate bowl, prepare the dumpling mixture by combining the flour, baking powder, and salt for dumplings.
In another small bowl, whisk together the almond milk and egg.
Pour the wet ingredients into the dry ingredients and gently mix until a dough forms.
Drop small spoonfuls of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for 10-12 minutes. They should be puffed and cooked through.
Add the chopped parsley to the soup, adjust seasoning if necessary, and stir to combine.
Serve the soup hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 5798 mg | 252% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 24.9 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 649 mg | 50% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2886 mg | 61% | |
*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.
