Chicken and Dumplings Soup Recipe (Dairy Free, GF Option)

This dairy free Chicken and Dumpling Soup is the coziest bowl of comfort food! Rich, thick, hearty, herby, and high-protein.  Serve with a fresh side salad and curl up next to the fire to enjoy this great cold weather recipe.  Made without dairy and an option for a gluten free version also!

This dairy free Chicken and Dumplings soup is rich and creamy and is the perfect recipe for leftover chicken (or Thanksgiving leftover turkey). It is fairy simple to make and a huge pot is great to meal prep for the week. I made a big batch of this soup, and the below recipe yields about 6 quarts.  It also freezes well, so you can batch cook and divide into meals for later.

This Creamy Dairy Free Chicken and Dumplings Soup Is:

• Comforting
• Satisfying
• Herby
• Great for meal prepping, batch cooking, or making ahead
• Loaded with Flavor
• Dairy Free and has an easy Gluten Free Option!

Meal Prep Chicken & Dumplings Soup

You can easily meal prep this dairy free and gluten free chicken and dumplings soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you’re all set!

What’s In This Dairy Free Chicken and Dumplings Soup Recipe?

• Olive Oil: I use Terra Delyssa brand olive oil for my recipes, which is light and flavorful. I get a 3 pack on Amazon here which is a great value for the quality oil.
• Onion
• Garlic
• Carrots
• Celery
• Potatoes
• Cooked Chicken: or any other cooked protein of your choice.
• Chicken Stock: I like to use Better Than Boullion’s Chicken Base for this which is lower is sodium that normal stocks.
• Thyme
• Peas
• Parsley
• Flour: for the dumplings. I used all purpose. You can use a gluten free flour in this recipe .
• Baking Powder: there is a no sodium and gluten free baking powder here on Amazon!
• Almond Milk: I like this shelf-stable almond milk, I always keep a few of these in my pantry or fridge and it’s great for recipes like this!  Make sure you use a plain unsweetened milk, or regular milk if you eat dairy.

How Do I Make this Dairy Free Chicken and Dumplings Soup Recipe?

1. In a large soup pot, add the olive oil, onion, and garlic. Saute on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and saute for an additional 3 minutes.
2. Add the potatoes, chicken breast, chicken stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
3. Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
4. With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone.  Then add the fresh parsley. Cover the soup and simmer for an additional 15 minutes.  Dumplings should be cooked all the way through.
5. Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!

Other Filling Meal Prep Soup Recipes You’ll Love!

Get the Same Ingredients I Used for This Dairy Free Chicken and Dumplings Soup!

As always, if you make this dairy free chicken and dumplings soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Vegan Chicken and Dumplings Soup

This vegan Chicken and Dumpling Soup is the coziest bowl of plant-based comfort food! Rich, thick, hearty, herby, and can be made gluten free.  Serve with a fresh side salad and curl up next to the fire to enjoy this great cold weather recipe.

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 45 mins

Total Time 45 mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 quarts

Ingredients

  

1x2x3x

For the Soup

• 1 tablespoon olive oil
• 1 onion diced
• 4 cloves garlic minced
• 4 carrots sliced
• 3 stalks celery chopped
• 4 potatoes diced
• 8 cups vegetable stock
• 1 teaspoon salt
• 1 teaspoon thyme
• 1 cup frozen peas
• 1/2 cup frozen corn
• 1/2 cup parsley chopped

For the Dumplings

• 2 cups flour use gluten free if GF
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup almond milk unsweetened

Instructions

 

• In a large soup pot, add the olive oil, onion, and garlic. Saute on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and saute for an additional 3 minutes.
• Add the potatoes, vegetable stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
• Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
• With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone.  Then add the fresh parsley. Cover the soup and simmer for an additional 15 minutes.  Dumplings should be cooked all the way through.
• Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!

Keyword Cozy Vegan Recipes, Meatless Chicken and Dumplings, Plant Based Chicken and Dumplings, Vegan Chicken and Dumpling Soup, Vegan Chicken and Dumplings, Vegan Chicken and Dumplings Soup, Vegan Comfort Food Soups, Vegetarian Chicken and Dumplings

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