Grilled Chicken Soup with Dumplings Gluten Dairy Free
Warm up with a bowl of comforting *Grilled Chicken Soup with Dumplings*—a hearty and wholesome dish that’s completely gluten- and dairy-free! This recipe starts by infusing smoky flavor into tender grilled chicken breasts, which are paired with a medley of sautéed carrots, celery, and onions in a rich, herbaceous gluten-free chicken broth. The star of the show? Fluffy, pillowy dumplings made from gluten-free flour and almond milk to keep things light and allergy-friendly. Ready in just over an hour, this nourishing soup is perfect for cozy dinners or when you’re craving classic comfort food with a modern, health-conscious twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Carrot (chopped)
- 2 pieces Celery stalks (chopped)
- 1 piece Yellow onion (diced)
- 3 pieces Garlic cloves (minced)
- 6 cups Chicken stock (gluten-free)
- 2 pieces Bay leaves
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley (chopped)
- 1 cup Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt (for dumplings)
- 0.5 cup Almond milk (unsweetened, dairy-free)
- 1 piece Egg (large)
Instructions
Preheat a grill or grill pan to medium-high heat.
Brush the chicken breasts with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and black pepper.
Grill the chicken for 6-8 minutes per side, or until fully cooked and grill marks form. Remove the chicken and set aside to cool, then shred into bite-sized pieces.
In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the chopped carrots, celery, and diced onion. Sauté for 5 minutes until they begin to soften.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the gluten-free chicken stock and add the bay leaves, fresh thyme, and remaining 1/2 teaspoon of salt. Bring the soup to a simmer and let it cook for 15 minutes.
While the soup simmers, prepare the dumpling batter. In a medium mixing bowl, whisk together gluten-free flour, baking powder, and 1/4 teaspoon of salt.
In a separate small bowl, whisk together almond milk and the egg. Pour the wet ingredients into the dry ingredients and stir until just combined to form a thick batter.
Remove the bay leaves from the soup and stir in the shredded grilled chicken.
Using a tablespoon or small cookie scoop, drop spoonfuls of dumpling batter into the simmering soup. Cover the pot with a lid and let the dumplings cook for 10-12 minutes without removing the lid, allowing them to puff up.
Once the dumplings are cooked through, stir in the chopped fresh parsley and adjust seasoning with additional salt and pepper if needed.
Serve the soup hot and enjoy your comforting, gluten- and dairy-free meal!
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 9324 mg | 405% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 16.8 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 529 mg | 41% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2365 mg | 50% | |
*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.
