Dairy-Free Hearty Chicken Soup with Herb Dumplings
Warm up with a nourishing bowl of Dairy-Free Hearty Chicken Soup with Herb Dumplings—comfort food at its finest, tailored for those avoiding dairy. Tender, shredded chicken thighs are simmered alongside vibrant onions, carrots, and celery in a fragrant broth enhanced by fresh thyme and a touch of creamy coconut milk. The star of the show, light and fluffy herb dumplings infused with dried basil, are made without traditional dairy, combining almond milk and simple pantry staples for a perfect texture. This wholesome, satisfying soup comes together in just over an hour, making it an ideal option for weeknight dinners or cozy gatherings. Packed with flavor and free from dairy, this dish is a must-try for anyone seeking delicious alternatives without compromise.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 1 large yellow onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- 0.5 cup coconut milk
- 2 tablespoons fresh parsley, chopped
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon dried basil
- 0.5 cup almond milk
- 1 eggs
Instructions
Heat olive oil in a large soup pot over medium-high heat. Season chicken thighs with salt and pepper. Brown the chicken in batches, about 5 minutes per side, and transfer to a plate.
In the same pot, add diced onion, sliced carrots, and sliced celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
Stir in minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and add the bay leaf and thyme. Return the chicken thighs to the pot, bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
While the soup is simmering, prepare the dumplings. In a mixing bowl, combine all-purpose flour, baking powder, salt, and dried basil.
In another bowl, whisk almond milk and egg together, then pour this mixture into the dry ingredients, stirring just until combined.
Once the chicken is cooked through, remove it from the pot and shred using two forks. Discard the bay leaf from the soup.
Return shredded chicken to the pot and stir in coconut milk and chopped parsley.
Drop spoonfuls of the dumpling mixture into the simmering soup. Cover the pot with a lid and let the dumplings cook for about 15 minutes, until cooked through and puffed.
Serve hot, garnishing with additional fresh parsley if desired.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 5171 mg | 225% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 45.9 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 574 mg | 44% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3148 mg | 67% | |
*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.
