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A bowl of the chicken dumpling soup, sitting on a countertop with a spoon resting on the edge of the bowl
Dairy Free/Nut Free/Refined Sugar Free

Hearty Dairy-Free Chicken Dumpling Soup

4.93 from 14 votes
Nicole Modic
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
SERVES 6 Servings
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Tender vegetables, hearty rotisserie chicken, and soft, pillowy dumplings come together to create classic recipe that everyone will enjoy. My Hearty Dairy-Free Chicken Dumpling Soup is a better-for-you twist on the classic recipe. It's sweet, hearty, and filling without being heavy, which means that it's perfect for keeping you full during those chilly winter months!

Ingredients

  • 1 16.3 Ounce Package Biscuit Dough you can opt for gluten-free biscuit dough, if you desire!
  • 3 Tablespoons Olive Oil
  • 1 Yellow Onion diced
  • 3 Carrots diced; this is approximately 1 cup
  • 3 Stalks Celery diced; this is approximately 1 cup
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper
  • 5 Cloves Garlic mashed
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Fresh Thyme
  • 2 Teaspoons Dried Sage
  • ½ Cup Flour divided
  • 4 Cups Chicken Broth
  • 1 ½ Cups Shredded Rotisserie Chicken
  • 1 15 Ounce Can Coconut Milk if you don't want to make this soup dairy-free, you can also opt to use heavy cream
  • 1 Cup Frozen Peas

Instructions

  • To make this soup, start by adding the olive oil to a large pot and heat it on the stove, over medium-high heat.
  • While the oil is heating, wash and dice the onion, celery, carrots. Once they are diced and the olive oil is hot, add them to the pot on the stove alongside a couple large pinches of sea salt and ground black pepper.
  • Cook the diced vegetables for about 6-7 minutes, being sure to stir them while they're cooking.
  • Next, while they're cooking, open the package of biscuit dough and cut each biscuit into 3-4 pieces.
  • Add 1/4 cup of flour to a small bowl and toss each biscuit piece into the flour. Repeat until each of the biscuit pieces have been coated in the flour, and set them aside.
  • Next, add the garlic, Italian seasoning, sage, thyme, sea salt, black pepper, and remaining flour to the pot with the vegetables and stir until they're fully combined.
  • Add 2 cups of the chicken broth to the pot and stir. Use the spoon to scrape the bottom of the pan to deglaze and get all of the remaining vegetables and seasoning off of the bottom of the pot. Then, pour in the remaining broth, alongside the shredded chicken, frozen peas, and coconut milk. Stir once again.
  • Bring the soup to a gentle simmer. Once it's simmering, add in the biscuit pieces to the soup, cover the pot, and reduce the heat to low. Allow the soup to simmer for 15 minutes.
  • Once the soup is done, remove the lid from the pot, turn off the heat, give it a stir, serve, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to 5 days.
Calories: 265kcal | Carbohydrates: 19g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 1216mg | Potassium: 294mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5408IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 2mg

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