Hearty Dairy-Free Chicken Dumpling Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Soup
Ingredients
Scale
- 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
Instructions
- 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.
