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Jump to Recipe PrintThis dairy free chicken and dumplings recipe is the coziest bowl of comfort food! Rich, thick, hearty, herby, and high in protein, it makes a fantastic family favorite.
I love serving this with a great winter beet and pear salad. This easy recipe is made without dairy, and can easily be made gluten free.
This dairy free Chicken and Dumplings recipe is rich and creamy and is the perfect recipe for leftover or extra cooked chicken. 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 chicken and dumplings, and the below recipe yields about 6 quarts. It also freezes well, so you can batch cook and divide into meals for later.
This Dairy Free Chicken and Dumplings Recipe 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
You can easily meal prep this dairy free and 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 hearty 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 Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Onion
- Carrots
- Celery
- Potatoes
- Cooked Chicken: or any other cooked protein of your choice.
- Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
- Peas
- Parsley
- All Purpose flour
- Vegetable or Chicken stock
- Baking Powder
- Almond Milk: 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 Recipe?
- In a large soup pot, add the olive oil, onion, and garlic. Sauté 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, 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.
- 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!
More Dairy Free Meal Prep Recipes You’ll Love!
Spaghetti Squash Soup Recipe (Vegan/Vegetarian, Gluten Free)
Cowboy Beans Recipe (Vegetarian/Vegan, High Protein)
Satay Tofu Recipe (Vegan/Vegetarian)
Fasolatha, Greek White Bean Soup Recipe
Old Fashioned Beef Stew (Family Recipe)
Dietary Modifications
- This recipe is dairy free and does not contain and butter, milk , or cream.
- To make gluten free, use a certified gluten free flour in the dumplings.
- To make vegetarian, omit the chicken or substitute tofu or mushrooms.
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Dairy Free Chicken and Dumplings
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 4 carrots sliced
- 3 stalks celery chopped
- 4 potatoes diced
- 4 cups cooked chicken shredded
- 8 cups Low Sodium Vegetable Stock
- 1 teaspoon Sea Salt
- 1 teaspoon thyme
- 1 cup frozen peas
- 1/2 cup sweet corn
- 1/2 cup fresh parsley chopped
For the Dumplings
- 2 cups all-purpose flour use gluten free if needed
- 1 tablespoon baking powder
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 3/4 cup plain unsweetened almond milk
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, shredded cooked chicken, 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!
Notes
Dietary Modifications
- This recipe is dairy free and does not contain and butter, milk , or cream.
- To make gluten free, use a certified gluten free flour in the dumplings.
Nutrition
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What a treat