Hearty Dairy-Free Chicken Dumpling Soup
This dairy-free Chicken Dumpling Soup is a comforting, hearty meal featuring tender chicken, vegetables, and fluffy dumplings made with almond milk and vegan butter. Perfect for a cozy weeknight dinner.
Ingredients
Soup
- 1 tbsp olive oil
- 1 large yellow onion diced
- 2 medium carrots peeled and sliced
- 2 stalks celery sliced
- 2 cloves garlic minced
- 0.25 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 0.5 tsp dried rosemary crushed
- 3 cups shredded cooked chicken rotisserie chicken works well
- 1 cup frozen peas
- to taste salt and black pepper
- 2 tbsp fresh parsley chopped
Dumplings
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.25 cup cold vegetable shortening or solid vegan butter cut into small pieces
- 0.75 cup unsweetened almond milk
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook 5-7 minutes until softened. Stir in garlic and cook 1 more minute until fragrant.
- Make the Broth: Sprinkle flour over vegetables, stir 1 minute. Gradually whisk in chicken broth until smooth. Add thyme and rosemary. Bring to simmer and cook 5 minutes to thicken slightly.
- Prepare Dumpling Dough: In a medium bowl, whisk flour, baking powder, and salt. Cut in cold shortening until coarse crumbs. Stir in almond milk until just combined. Do not overmix.
- Cook Soup and Dumplings: Add shredded chicken and peas to simmering broth. Season with salt and pepper. Drop spoonfuls of dumpling dough on top of soup.
- Simmer and Serve: Reduce heat to low, cover, and simmer 15 minutes. Do not lift lid. Dumplings are done when a toothpick comes out clean.
- Garnish and Enjoy: Gently stir soup, sprinkle with fresh parsley, and serve hot.
Notes
For extra flavor, add herbs like sage or a bay leaf. Ensure baking powder is fresh for light dumplings. Adjust thickness by adding broth or simmering uncovered as needed.
