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 yellow onion diced
- 1 tablespoon garlic minced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- ½ cup all-purpose flour sub gluten-free 1-to-1 baking flour
- 1-2 carrots peeled and sliced
- 1-2 celery stalks sliced
- ½ cup full fat coconut milk
- 2-3 sprigs fresh thyme
- 1 bay leaf
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1 cup frozen peas
Dumpling Ingredients:
- 2 cups all-purpose flour sub gluten-free 1-to-1 baking flour
- 1 teaspoon kosher salt
- ½ cup unsweetened almond milk
- 2 large eggs
- ½ teaspoon baking powder
Instructions
- Sauté: Bring Dutch Oven to medium-high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat the bottom of the pan. Add diced onion and 1 tablespoon garlic. Move around pan until garlic is fragrant and onions softens, about 1-2 minutes.
- Cook Chicken: Pour 6 cups chicken broth in the pot and bring to a boil. Add 1 pound boneless, skinless 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 ½ cup all-purpose 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, sliced carrots, sliced celery, ½ cup full fat coconut milk, 2-3 sprigs fresh thyme, 1 bay leaf, 1 ½ teaspoons kosher salt and ¼ teaspoon ground black pepper 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 1 cup 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.
Nutrition
Calories: 243kcal | Carbohydrates: 29g | Protein: 16g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 1215mg | Potassium: 341mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1207IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 3mg
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