Chicken and Dumpling Soup Recipe
Our Chicken and Dumplings Soup recipe is the perfect comfort food and easy to make! Can be made dairy-free or gluten-free!
Ingredients
Chicken Soup:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic minced
- 1 small yellow onion diced
- 6 cups chicken broth
- 1 pound boneless skinless chicken breasts
- 1 bay leaf
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 2-3 sprigs fresh thyme
- 1-2 carrots peeled and sliced
- 1-2 celery stalks sliced
- 1 cup frozen peas
- 1/2 cup full fat coconut milk
- 1/2 cup all-purpose flour sub gluten-free 1-to-1 baking flour
Dumpling Ingredients:
- 2 cups all-purpose flour sub gluten-free 1-to-1 baking flour
- 1 teaspoon kosher salt
- 1/2 cup unsweetened almond milk
- 2 large eggs
- 1/2 teaspoon baking powder
Instructions
- Sauté: Bring Dutch Oven to medium-high heat. Add oil and swirl to coat the bottom of the pan. Add garlic and onions. Move around pan until garlic is fragrant and onions softens, about 1-2 minutes.
- Cook Chicken: Pour the broth in the pot and bring to a boil. Add chicken breasts. Cover and let chicken cook through, about 15 minutes.
- Prep Dumplings: While the chicken cooks, put the Dumpling Ingredients in a medium bowl and mix to combine. Set aside.
- Shred: Once chicken is fully cooked, remove from the pot and set on a plate or cutting board. Shred with two forks and set aside.
- Slurry: Ensure the broth is very hot and then using a glass measuring cup with a handle to carefully scoop out two cups of broth. Add a 1/2 cup flour to the measuring cup and whisk immediately. Add the broth/flour mixture back into the Dutch Oven. Stir to combine.
- Finish Soup Base: Add the shredded chicken, bay leaf, salt, pepper, thyme, carrots, celery and coconut milk to the soup. Bring to a simmer and stir fairly constantly as it thickens, about 5-8 minutes.
- Dumplings: Take the dumpling dough and add about a 1/2 tablespoon of it at a time to the simmering soup. Continue this process with the rest of the dough. Once all the dumpling dough has been used, cover the Dutch Oven and let simmer 5-10 minutes or until dumplings are fully cooked.
- Frozen Peas: Add the frozen peas and give it another mix to fully combine.
- Serve: Enjoy immediately!
Video
Notes
- Coconut Milk: feel free to use heavy cream or half & half, if you don't need it to be dairy-free.
- Gluten-Free: simply use a 1-to-1 gluten free flour.
- Almond Milk: option to sub with regular milk or another plant-based milk.
- Storage: leftover soup can be kept in an airtight container in the fridge for up to 5 days.
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