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–+ servings
dairy free chicken and dumplings with fresh vegetables and creamy coconut milk broth.

Dairy-Free Chicken and Dumplings

Author: Kelly Jensen
5 from 3 votes
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Prep 10 minutes
Cook 50 minutes
Total 1 hour
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.
Servings 8 1.5 cup servings
Course Dinner
Cuisine American

Ingredients

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

Equipment

  • Large Pot
  • Mixing Bowl

Method

  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 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, just until dough is well combined. Don't over-mix, as the dumplings can become dense.
  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.

Nutrition

Calories406kcalCarbohydrates42gProtein28gFat14gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat4gTrans Fat0.001gCholesterol58mgSodium937mgPotassium675mgFiber4gSugar8gVitamin A5614IUVitamin C18mgCalcium143mgIron4mg

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.

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