Hearty Dairy-Free Chicken Dumpling Soup

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Imagine a cozy, heartwarming soup filled with tender veggies, succulent rotisserie chicken, and fluffy dumplings that melt in your mouth. That’s what you’ll get with my Hearty Dairy-Free Chicken Dumpling Soup—a healthier spin on the classic recipe. It’s sweet, comforting, and oh-so-satisfying, perfect for those chilly winter days when you need something to warm you up!

This Chicken Dumpling Soup is like a warm hug in a bowl, but with a healthy twist. Packed with wholesome veggies, hearty chicken, and soft dumplings, it’s everything you love about the traditional recipe, minus the dairy!

What makes this soup even better is that it’s dairy-free, thanks to creamy coconut milk. But if you prefer, you can still use heavy cream for that classic taste. And the best part? You can customize it to suit your dietary preferences. Need it gluten-free? Opt for gluten-free biscuit dough. Want a vegetarian version? Swap in plant-based chicken! The possibilities are endless, making this soup a crowd-pleaser for everyone!

Hearty Dairy-Free Chicken Dumpling Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Servings 6


  • 1 package 16.3 ounces biscuit dough (you can use gluten-free if you like)
  • 3 tablespoons olive oil
  • 1 yellow onion diced
  • 3 carrots diced (about 1 cup)
  • 3 celery stalks diced (about 1 cup)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 5 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon fresh thyme
  • 2 teaspoons dried sage
  • 1/2 cup flour divided
  • 4 cups chicken broth
  • 1 1/2 cups shredded rotisserie chicken
  • 1 can 15 ounces coconut milk (or heavy cream for non-dairy-free option)
  • 1 cup frozen peas


  • Heat olive oil in a large pot over medium-high heat.
  • Dice the onion, carrots, and celery, then add them to the pot with a pinch of salt and pepper. Cook for 6-7 minutes.
  • Cut each biscuit into 3-4 pieces and coat them in flour.
  • Add garlic, Italian seasoning, sage, thyme, salt, pepper, and remaining flour to the pot. Stir well.
  • Pour in 2 cups of chicken broth, scraping the bottom of the pot to deglaze.
  • Add remaining broth, shredded chicken, peas, and coconut milk. Stir and simmer for 15 minutes.
  • Add biscuit pieces to the soup, cover, and simmer for another 15 minutes.
  • Serve and enjoy this comforting bowl of goodness! Leftovers can be stored in the fridge for up to 5 days.

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