Dairy-Free Chicken and Dumplings Recipe

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This dairy free chicken and dumplings recipe is the coziest bowl of comfort food! It’s rich, hearty, thick, and high in protein – plus it’s a wonderful family favorite you can enjoy all year long.

Start by sautéing vegetables and simmering them in a rich chicken broth. Add in shredded chicken, and mix up some herby dumplings to cook in the soup. It’s a wonderfully cozy meal that is great to batch cook or freeze for later!

Want more dairy-free chicken recipes? Try our orange chicken with marmalade, delicious smoked chicken breasts, and our favorite creamy coconut milk chicken noodle soup!

This dairy free chicken and dumplings recipe is rich and creamy and is the perfect recipe for leftover or extra cooked rotisserie chicken. And it’s simple to make! Mix up a few simple ingredients for the dumpling batter and drop them right into the simmering soup. You get tender chicken, fresh vegetables, and fluffy dumplings in each bite.

I made a big batch of this chicken and dumplings, and the below recipe yields about 6 quarts.  It also freezes well, so you can batch cook and divide into meals for later.

This Dairy Free Chicken and Dumplings Recipe Is

• Comforting
• Satisfying
• Herby
• Great for meal prepping, batch cooking, or making ahead
• Loaded with Flavor
• Dairy Free and has an easy Gluten Free Option!

Meal Prep Chicken & Dumplings 

You can easily meal prep this dairy free and chicken and dumplings soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. 

I love having a hearty homemade meal ready in my fridge during the busy weekdays – especially a perfect comfort food like this. 

By meal prepping this recipe, you can cook it once and have perfectly portioned meals ready that the whole family will love. It’s like chicken noodle soup, but loaded with pillowy dumplings that are heartier and delicious.

Ingredients You’ll Need

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Onion, garlic, carrots, celery, peas, parsley.
• Cooked Chicken Breasts – you can use white meat chicken, or boneless skinless chicken thighs instead. I like to start by shredding the chicken before adding it into the soup.
• Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
• All Purpose flour – I used a regular white flour for extra fluffy dumplings – but see our substitutions below for ingredients to make gluten-free dumplings.
• Vegetable broth or Chicken stock
• Baking Powder
• Coconut Milk: Make sure you use a plain unsweetened milk, or regular milk if you eat dairy.

Additions and Substitutions

You can use a different cow’s milk alternative if you don’t have coconut. Plain unsweetened almond milk, rice milk, or soy milk.

Add your favorite vegetables in: green beans, chopped cauliflower, or potatoes.

Instead of white flour, you can use wheat flour, rice flour, tapioca flour, or a 1:1 gluten free baking mix. Make sure the gluten-free flour, and any other ingredients you are adding are certified gluten free.

How To Make This Recipe

1. In a large pot or Dutch oven, add the olive oil, onion, and garlic. Sauté on medium heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and sauté for an additional 3 minutes.
2. Add the cooked shredded chicken breast, chicken stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
3. Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
4. With a small scoop (I used a small cookie scoop) measure about 1 teaspoon of dumpling dough and drop it into the soup. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone.  Stir in the fresh parsley. Cover the soup and simmer for an additional 15 minutes.  Dumplings should be cooked all the way through.
5. Serve with a fresh side salad, a slice of thick crusty bread, and enjoy! Store leftovers in an airtight container and refrigerate for up to 3 days.

Recipe FAQs

Dietary Modifications

• This recipe is dairy free and does not contain and butter, milk, or heavy cream.
• To make gluten free, use a certified gluten free flour in the dumplings.
• To make vegetarian, omit the chicken or substitute tofu or mushrooms.

Easy Dairy Free Meal Ideas

• Big Green Egg Grilled Pork Chops
• Thai Wheat Noodle Soup
• Ground Bison Chili
• Mexican Tuna Salad
• Chipotle Chicken Fajita Recipe

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Dairy-Free Chicken and Dumplings

By: Kelly Jensen

This dairy free chicken and dumplings recipe is the coziest bowl of comfort food! It’s rich, hearty, thick, and high in protein – plus it’s a wonderful family favorite you can enjoy all year long.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine American

Servings 8 1.5 cup servings

Calories 406 kcal

Equipment

• Large Pot
• Mixing Bowl

Ingredients

  

1x2x3x

For the Chicken

• 1 tablespoon extra virgin olive oil
• 1 sweet onion diced
• 4 cloves garlic minced
• 4 carrot sliced
• 4 cups cooked chicken shredded
• 6 cups chicken stock
• 1 teaspoon sea salt
• 1 teaspoon thyme
• 1 cup frozen peas
• 1/2 cup sweet corn
• 1/2 cup fresh parsley chopped

For the Dumplings

• 2 cups all-purpose flour use gluten free if needed
• 1 tablespoon baking powder
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper
• 3/4 cup plain unsweetened coconut milk

Instructions

 

• In a large pot or Dutch oven, add the olive oil, onion, and garlic. Sauté on medium heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and sauté for an additional 3 minutes.
• Add the cooked shredded chicken breast, chicken stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
• Mix all the dumpling ingredients in a bowl, just until dough is well combined. Don’t over-mix, as the dumplings can become dense.
• With a small scoop (I used a small cookie scoop) measure about 1 teaspoon of dumpling dough and drop it into the soup. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone.  Stir in the fresh parsley. Cover the soup and simmer for an additional 15 minutes.  Dumplings should be cooked all the way through.
• Serve with a fresh side salad, a slice of thick crusty bread, and enjoy! Store leftovers in an airtight container and refrigerate for up to 3 days.

Notes

Dietary Modifications

• This recipe is dairy free and does not contain and butter, milk, or heavy cream.
• To make gluten free, use a certified gluten free flour in the dumplings.
• To make vegetarian, omit the chicken or substitute tofu or mushrooms.

Additions and Substitutions

You can use a different cow’s milk alternative if you don’t have coconut. Plain unsweetened almond milk, rice milk, or soy milk.

Add your favorite vegetables in: green beans, chopped cauliflower, or potatoes.

Instead of white flour, you can use wheat flour, rice flour, tapioca flour, or a 1:1 gluten free baking mix. Make sure the gluten-free flour, and any other ingredients you are adding are certified gluten free.

Nutrition

Calories: 406kcalCarbohydrates: 42gProtein: 28gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 58mgSodium: 937mgPotassium: 675mgFiber: 4gSugar: 8gVitamin A: 5614IUVitamin C: 18mgCalcium: 143mgIron: 4mg

Did you make this recipe?Let us know how it was!

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