Dairy Free Chicken And Dumplings Recipe

Who says healthy food has to be boring? I’m here to show you it can be the most exciting part of your day. This Dairy Free Chicken And Dumplings is a hug in a bowl, packed with flavor and pure goodness. It’s the perfect cozy meal, much like a classic crockpot chicken, potatoes, and green beans, but with a creamy, dairy-free twist.

It’s creamy, comforting, and completely free of dairy. We’re making a rich, savory broth and fluffy dumplings without a drop of milk or butter. You won’t miss them one bit.

I want to prove that cooking for allergies or preferences can be incredibly delicious. This recipe is a family favorite in my home, and I know it will become one in yours too.

Recipe Overview

• Cuisine: American Comfort Food
• Category: Main Course, Soup
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6

Why This Dish is Secretly Good for You

This cozy soup is a powerhouse of nutrition. Every spoonful is designed to make you feel truly nourished from the inside out.

The chicken provides lean protein to help your muscles recover and keep you full. Fresh vegetables like carrots and celery add vitamins and fiber for your digestion.

Using coconut milk gives us healthy fats that are great for your skin and brain. The herbs aren’t just for flavor; they bring antioxidants to support your whole body.

My Favorite “Healthy Swap” Ingredients

I love a good kitchen trick that boosts flavor and health. These swaps are the secret to the recipe’s creamy, allergy friendly magic.

Full-fat coconut milk replaces heavy cream. It creates that luxurious, creamy broth we all crave. A good dairy free butter alternative makes the dumplings tender and rich.

I use a touch of nutritional yeast in the broth. It adds a subtle, cheesy depth without any dairy. It’s a simple way to make the flavor really pop.

Recipe

Dairy Free Chicken And Dumplings Recipe

Make Dairy Free Chicken And Dumplings Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 20 min | Cook: 40 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

The Full “Feel-Good” Ingredient List

• 2 tbsp olive oil
• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1 yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth (check for dairy-free)
• 1 (13.5 oz) can full-fat coconut milk
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp nutritional yeast (optional)
• Salt and black pepper to taste
• 1 cup frozen peas
• For the Dumplings:2 cups all-purpose flour (or a 1:1 gluten-free blend) 1 tbsp baking powder 1 tsp salt 3 tbsp solid dairy free butter 3/4 cup unsweetened almond milk (or other non-dairy milk)
• 2 cups all-purpose flour (or a 1:1 gluten-free blend)
• 1 tbsp baking powder
• 1 tsp salt
• 3 tbsp solid dairy free butter
• 3/4 cup unsweetened almond milk (or other non-dairy milk)

My Clean & Simple Cooking Method

1

Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken chunks with salt and pepper. Cook them until golden brown on all sides, about 5-7 minutes. Remove the chicken and set it aside on a plate.

2

In the same pot, add the onion, carrots, and celery. Cook for 5-6 minutes until they begin to soften. Add the garlic and cook for one more minute until fragrant.

3

Pour in the chicken broth to deglaze the pot, scraping up any browned bits. This adds so much flavor! Stir in the coconut milk, dried thyme, bay leaves, and nutritional yeast if using.

4

Bring the broth to a gentle simmer. Return the cooked chicken to the pot. Let it simmer for 15 minutes to let the flavors come together.

5

While the soup simmers, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the dairy free butter with a fork or your fingers until the mixture looks like coarse crumbs.

6

Pour in the almond milk. Stir just until a soft dough forms. Be careful not to overmix.

7

After the soup has simmered for 15 minutes, stir in the frozen peas. Drop tablespoon-sized scoops of the dumpling dough directly onto the surface of the simmering soup.

8

Cover the pot tightly with a lid. Let it cook for 15 minutes. Do not peek! This steam is what cooks the dumplings to fluffy perfection.

9

After 15 minutes, remove the lid. The dumplings should be puffed and cooked through. Discard the bay leaves. Taste the soup and adjust seasoning with more salt and pepper if needed.

10

Ladle the hot soup and dumplings into bowls. Serve immediately and enjoy the warmth.

Notes

Enjoy your homemade Dairy Free Chicken And Dumplings Recipe!

Nutrition Information

Calories: ~480

Protein: 28g

Carbohydrates: 42g

Dietary Fiber: 4g

Sugars: 6g

Fat: 23g (primarily from coconut milk)

Saturated Fat: 14g

Did You Make This?

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The Full “Feel-Good” Ingredient List

Gathering simple, whole ingredients is the first step to a great meal. Here’s everything you’ll need for this wholesome soup.

• 2 tbsp olive oil
• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1 yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth (check for dairy-free)
• 1 (13.5 oz) can full-fat coconut milk
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp nutritional yeast (optional)
• Salt and black pepper to taste
• 1 cup frozen peas
• For the Dumplings:
  • 2 cups all-purpose flour (or a 1:1 gluten-free blend)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3 tbsp solid dairy free butter
  • 3/4 cup unsweetened almond milk (or other non-dairy milk)

My Clean & Simple Cooking Method

Let’s get cooking! This process is straightforward and so satisfying. You’ll have a pot of comfort ready before you know it.

1. Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken chunks with salt and pepper. Cook them until golden brown on all sides, about 5-7 minutes. Remove the chicken and set it aside on a plate.
2. In the same pot, add the onion, carrots, and celery. Cook for 5-6 minutes until they begin to soften. Add the garlic and cook for one more minute until fragrant.
3. Pour in the chicken broth to deglaze the pot, scraping up any browned bits. This adds so much flavor! Stir in the coconut milk, dried thyme, bay leaves, and nutritional yeast if using.
4. Bring the broth to a gentle simmer. Return the cooked chicken to the pot. Let it simmer for 15 minutes to let the flavors come together.
5. While the soup simmers, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the dairy free butter with a fork or your fingers until the mixture looks like coarse crumbs.
6. Pour in the almond milk. Stir just until a soft dough forms. Be careful not to overmix.
7. After the soup has simmered for 15 minutes, stir in the frozen peas. Drop tablespoon-sized scoops of the dumpling dough directly onto the surface of the simmering soup.
8. Cover the pot tightly with a lid. Let it cook for 15 minutes. Do not peek! This steam is what cooks the dumplings to fluffy perfection.
9. After 15 minutes, remove the lid. The dumplings should be puffed and cooked through. Discard the bay leaves. Taste the soup and adjust seasoning with more salt and pepper if needed.
10. Ladle the hot soup and dumplings into bowls. Serve immediately and enjoy the warmth.

How to Meal Prep This for the Week

This soup is a meal prep dream. A little work on Sunday means cozy lunches or dinners all week long with no fuss. If you love easy, hands-off meals, you might also enjoy this slow cooker Hawaiian chicken for another set-it-and-forget-it option.

You can cook the entire recipe and let it cool completely. Store it in airtight containers in the fridge for up to 4 days. The dumplings will soften in the broth, which is still delicious.

For the best dumpling texture, you can prep the soup base and the dry dumpling mix separately. Store the soup base in the fridge. Keep the dry dumpling mix in a bag on the counter. When ready to eat, bring the soup to a simmer, mix the dumpling dough with milk, and cook as directed for a fresh-from-the-pot experience.

Nutrition Notes

This information is an estimate per serving. It will vary based on your specific ingredients.

• Calories: ~480
• Protein: 28g
• Carbohydrates: 42g
• Dietary Fiber: 4g
• Sugars: 6g
• Fat: 23g (primarily from coconut milk)
• Saturated Fat: 14g

FREQUENTLY ASKED QUESTIONS

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well. Just be mindful that it can dry out faster. I recommend cutting it into slightly larger chunks and reducing the initial browning time by a minute or two to keep it tender.

My soup isn’t thick enough. How can I fix it?

No problem! In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Stir this slurry into the simmering soup after you add the peas. Let it cook for 2-3 minutes until the broth thickens beautifully.

What’s the best dairy free butter for the dumplings?

I look for a brand that comes in sticks and is meant for baking. These have a higher fat content and solid texture, which is key for flaky dumplings. Any brand you like for spreading will work in a pinch, too.

I truly hope this recipe brings as much joy to your kitchen as it does to mine. It proves that taking care of yourself can be the most comforting and delicious choice.

Making food that loves you back is my greatest passion. This dish is a perfect example of how vibrant and satisfying healthy eating can be. And if you’re looking for a sweet, dairy-free treat to follow it up, you must try these fluffy vegan banana muffins.

I hope you love how this delicious meal makes you feel! Please leave a comment and a rating below!