Dairy Free Classic Chicken Dumpling Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Dairy Free Classic Chicken Dumpling Soup

This cozy, ladle-worthy soup starts with a classic base of onion, carrots, and celery softened until sweet, then simmered with garlic, thyme, and rosemary for deep, savory flavor. Bone-in chicken thighs poach right in the broth until tender, then get shredded and folded back in for hearty, fall-apart bites in every spoonful. The real showstopper is the pillowy dumplings, dropped straight onto the simmering broth and steamed under a tight lid until they puff up light and fluffy with a tender, cooked-through center. A scatter of fresh parsley brightens the whole pot right before serving. It's the kind of deeply comforting, one-pot meal that fits easily into a dairy free routine without sacrificing that classic, homestyle feel. Whether it's a chilly weeknight or you're just craving something soul-warming, this one delivers.

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Ingredients

6 servings

For the soup

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced into ¼-inch pieces
3 cloves garlic, minced
½ tsp dried thyme
½ tsp dried rosemary
8 cups low-sodium chicken broth
1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For the dumplings

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Melt 2 tbsp butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic, thyme, and rosemary and cook, stirring constantly, until fragrant, about 1 minute.

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