Gluten-Free Comforting Dumpling Soup
Warm up with a hearty bowl of **Gluten-Free Comforting Dumpling Soup**, a soul-soothing dish perfect for chilly days or nourishing family dinners. This gluten-free recipe combines tender, fluffy dumplings made from coconut milk and gluten-free flour with a fragrant, veggie-packed chicken or vegetable broth infused with thyme and bay leaves. Shredded chicken, sweet peas, and fresh parsley add vibrant color and wholesome flavor, while the light yet satisfying dumplings float delicately on top. Ready in just one hour, this easy-to-make soup caters to gluten-intolerant eaters without sacrificing comfort or taste. Whether you're craving a cozy meal or cooking up a heartwarming crowd-pleaser, this recipe is sure to deliver. Perfect for keywords like "gluten-free soup," "homemade dumpling soup," and "comfort food recipes."
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 units Garlic cloves, minced
- 2 medium Carrot, diced
- 2 units Celery stalks, diced
- 8 cups Chicken or vegetable broth
- 2 units Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cups Shredded chicken
- 1 cup Frozen peas
- 2 tablespoons Parsley, chopped
- 1 cup Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt for dumpling
- 0.5 cup Coconut milk
- 1 unit Egg, beaten
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Add minced garlic, diced carrot, and diced celery to the pot. Sauté for an additional 5 minutes.
Pour in the chicken or vegetable broth and add bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and add the shredded chicken to the pot. Let it simmer for about 15 minutes.
Meanwhile, prepare the dumplings by combining gluten-free flour, baking powder, baking soda, and salt in a mixing bowl.
Add coconut milk and beaten egg to the dry ingredients and mix until a soft dough forms. Do not overmix.
Drop tablespoon-sized portions of the dough into the simmering soup. Cover the pot and let the dumplings cook for 15-20 minutes without lifting the lid.
Add frozen peas to the soup and stir gently. Cook for an additional 5 minutes.
Remove bay leaves from the soup and discard. Stir in chopped parsley.
Ladle the soup into bowls and serve hot, ensuring each bowl contains a generous amount of dumplings.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 12320 mg | 536% | |
| Total Carbohydrate | 181.1 g | 66% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 32.3 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 344 mg | 26% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2435 mg | 52% | |
*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.
