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    Home » Recipes » Entrees

    Dairy-Free Chicken and Dumplings

    Published: Feb 25, 2015 by Lyndsay Homme Modified: Apr 24, 2023
    This post may contain affiliate links. 23 Comments

    Jump to Recipe Print Recipe

    This recipe has all the delicious flavors of the classic Chicken and Dumplings, made just a bit healthier. I've recreated it here without dairy or eggs, and you have the option of also making it gluten free. It's easy to make, and leftovers reheat perfectly!

    Dairy Free Chicken and Dumplings

    The Broth

    You can enjoy this Dairy-Free Chicken and Dumplings with a thin, soup-like broth (as pictured) or you can thicken the broth to give it a more traditional, gravy-like thickness. Technically what I've pictured here would be called Chicken Soup with Dumplings, but it's worth including with this recipe. We enjoy it both ways in my house, so feel free to make it to your personal taste and what you're in the mood for. If I'm craving stick-to-your-ribs, hearty comfort food, I'll thicken up the broth and make it the traditional way. 

    The Chicken

    You can use either chicken thighs or chicken breast in this recipe. If you're looking to make it healthier or cut prep time, use some skinless boneless breasts. If using breasts, skip the first step and add your chicken in step 2. This will poach the chicken in the broth with the vegetables, and it will easily shred into smaller bite sized pieces. Chicken thighs will give you a deeper flavor from the dark meat, but it will also add more calories. 

    The Dumplings And A Gluten Free Option

    I've had great success making these dumplings both the traditional way as well as gluten free. It's important to note that not all gluten free flour is created equal. I use Bob's Red Mill 1 to 1 baking flour with great results, but using a different brand of flour could result differently.

    The Vegetables

    You can make this using a frozen mixed vegetable medley that contains green beans, corn, peas, and carrots. I've also made it with fresh vegetables including carrots, green beans, and leaks. Both ways are tasty, so feel free to use what you like or have on hand.

    Dairy Free Chicken and Dumplings

    Dairy Free Chicken and Dumplings

    A rich broth full of vegetables, tender chicken, and savory, soft dumplings. This recipe is a healthier take on the traditional classic. Made without dairy, eggs, and a gluten-free option is included.
    3.90 from 83 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Servings 6

    Ingredients
     

    • 6 bone-in chicken thighs Chicken breasts will also work.
    • 2 celery stalks sliced
    • 1 onion finely diced
    • 2 cloves garlic minced
    • olive oil for browning your chicken
    • pinch of dried thyme
    • bay leaf
    • 11 cups chicken stock low sodium
    • 2 cups mixed frozen vegetables
    • salt and pepper to taste

    For the dumplings:

    • 2 cups flour gluten free flour can be used
    • salt and pepper to taste
    • 4 teaspoons baking powder
    • 1 Tablespoon finely chopped parsley a bit more for garnish
    • 1 cup or so additional chicken stock

    Instructions
     

    • (Skip this step if you're using chicken breast.) Heat your oil in a large stockpot over medium heat. Dab the moisture off your chicken skin with a paper towel, and season with salt and pepper. Add your chicken to the pot, being sure not crowd the pan, and brown well on both sides (do this in batches if need be). When the chicken is browned, set it aside.
    • Add your onions and celery to the pan, and cook until softened. Add your garlic, stirring constantly, and cook for about 1 minute. Add in your bay leaf and thyme, and your chicken and any juices from the plate. (Add in your raw chicken breast here if using.) Stir in your chicken stock.
    • Cook this over a simmer for about 30 to 40 minutes. The chicken should be cooked through and come off the bone easily. Remove your chicken, discard the skins, and shred the meat off the bones. Add the meat back to the pot, and cook for about another ten minutes. Add in your vegetables and let them cook while you prepare your dumplings.
    • In a large bowl, prepare your dumplings. Whisk together your flour, salt, pepper, baking powder, and parsley. Slowly stir in your chicken stock, just until the mixture is moistened. Drop dumpling batter by the spoonful into your simmering pot, cover the pot quickly, and let them cook until they float to the surface. This should take about 10-15 minutes. Season with salt, pepper, and parsley to taste.
    • You can thicken the broth if you’d like by creating a slurry of ¼ cup cornstarch and ½ cup cold water whisked together, and add that a bit at a time to your soup until it’s thickened to your liking. Check for seasoning after you’ve thickened.

    Nutrition

    Calories: 413kcalCarbohydrates: 49gProtein: 36gFat: 9gSaturated Fat: 2gCholesterol: 98mgSodium: 592mgPotassium: 864mgFiber: 4gSugar: 2gVitamin A: 3161IUVitamin C: 9mgCalcium: 211mgIron: 5mg
    Keyword chicken
    Tried this recipe?Let me know how it was!

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    Reader Interactions

    Comments

      3.90 from 83 votes (74 ratings without comment)

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      Recipe Rating




    1. kelsey says

      February 06, 2022 at 7:47 pm

      5 stars
      this recipe came out perfectly! so simple and delicious.

      Reply
      • Milk Free Mom says

        February 07, 2022 at 7:47 pm

        So glad you liked it! Thanks for the feedback.

        Reply
    2. Shemonica Flemings-Dukes says

      January 17, 2023 at 11:40 pm

      5 stars
      I love chicken and dumplings (traditional), but I have kiddo with dairy allergies and I struggle to find ways to recreate my favorite dishes. This recipe is delicious!!

      Reply
      • Milk Free Mom says

        January 18, 2023 at 12:33 am

        I'm so glad you liked it!

        Reply
    3. Sue says

      March 08, 2023 at 1:41 am

      2 stars
      Made these and all we could taste was baking soda. I reread the recipe to make sure I used the right amount. I had. It's a sound recipe but next time I will use half the baking powder

      Reply
      • Milk Free Mom says

        March 09, 2023 at 12:26 am

        Hi Sue, did you use baking powder or soda? The recipe calls for baking powder. If you did use baking powder, which brand did you use? We did not experience what you've described in any of our tests. There can be a slight variation of flavor from brand to brand because they use a varied amount of acid. I appreciate your feedback. Let us know how it comes out next time!

        Reply
        • drora kemp says

          September 10, 2023 at 1:20 am

          I have just found this site and would like to thank you. I have had an aversion to dairy products ever since I was weaned from my mother's milk. It's not lactose intolerance, since I am ok with some milk in baking recipes, but my body detects - and rejects - butter, cheeses, yogurt et al in any form.
          Anyway, I always detect baking soda in cooked, baked or otherwise processed products. Glad to hear that there are more like me.

          Reply
    4. Rachel says

      March 16, 2023 at 5:16 pm

      5 stars
      This was perfect! I love dumplings in soup but can't do dairy and these were so simple and delicious! Thanks!

      Reply
      • Milk Free Mom says

        March 16, 2023 at 10:17 pm

        Thanks, Rachel! So glad you liked it.

        Reply
    5. Stacey says

      April 07, 2023 at 5:13 am

      I will make this for my son and his family tonight and I’ll let you know how it turned out.

      Reply
      • Lyndsay Homme says

        June 13, 2023 at 11:51 pm

        I hope you loved them!

        Reply
    6. Eris says

      May 16, 2023 at 5:38 pm

      4 stars
      I have peptic ulcers right now from H. pylori and these are perfect for an easy comforting meal that isn’t chicken noodle soup! Thanks!

      Reply
      • Lyndsay Homme says

        June 13, 2023 at 11:49 pm

        I'm glad you enjoyed it!

        Reply
    7. April says

      May 29, 2023 at 5:36 pm

      5 stars
      This recipe was absoultely amazing! I skipped step 1 with the raw chicken, and added shredded rotesseri chicken after the carrots were cooked through, right before adding in the dumplings. As a dairy free mama, i thought i would never get chicken and dumplings that were better than more traditional versions. This recipe will replace all others for me and be my go to. Wish i could leave 6 stars 🙂 thank you!

      Reply
      • Lyndsay Homme says

        June 13, 2023 at 11:49 pm

        Thank you so much for your feedback. You made my day. Glad you liked it!

        Reply
    8. Cindy says

      September 22, 2023 at 12:20 am

      5 stars
      Awesome!
      The recipe instructions were a tad unclear (pry me…..), as I added slurry prior to dropping dumplings into soup (it still turned out!), but delicious! I used homemade bone broth for the recipe, and poached chicken.

      Reply
      • Lyndsay Homme says

        September 26, 2023 at 11:36 pm

        I'm so glad you liked it. I'll look at making the step for the slurry more clear. Thanks for the feedback!

        Reply
    9. Kels says

      March 28, 2024 at 1:23 am

      5 stars
      Simple, easy, and tasty! It's hard to find decent dumpling recipes without milk, they usually break up. These held! Thanks for a great recipe!

      Reply
      • Lyndsay Homme says

        April 01, 2024 at 6:41 pm

        I'm so glad you liked it!

        Reply
    10. Jeanne Ray says

      June 17, 2024 at 2:17 pm

      Don't you need to cover the dumplings? The recipe I usually use calls for 10 minutes uncovered and 10 minutes covered. My other recipe calls for 15 minutes covered, only. Thanks.

      Reply
      • Lyndsay Homme says

        June 18, 2024 at 5:57 pm

        The pot should be covered. Thanks for pointing this out, I've clarified that step!

        Reply
    11. Michelle says

      October 22, 2024 at 10:34 pm

      3 stars
      Tried this tonight and it was good.

      Reply
      • Lyndsay Homme says

        October 24, 2024 at 12:27 am

        I'm so glad you liked it!

        Reply

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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