Dairy-Free Hearty Chicken Soup with Herb Dumplings

Cozy up with a bowl of this **Dairy-Free Hearty Chicken Soup with Herb Dumplings**, a comforting twist on a classic dish. Perfect for chilly evenings, this recipe features tender, shredded chicken thighs simmered with a medley of fresh vegetables, fragrant thyme, and a hint of creamy coconut milk for a luscious, dairy-free finish. The highlight? Fluffy herb-infused dumplings made with dried basil and almond milk that cook to perfection right in the soup, adding a satisfying texture to every bite. Ready in just over an hour, this wholesome meal is ideal for family dinners or meal prepping, serving up to six people. It's warming, nourishing, and completely dairy-free, making it a must-try for those seeking a flavorful yet allergen-friendly soup recipe!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs
• 1 teaspoon sea salt
• 0.5 teaspoons black pepper
• 1 large yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 2 teaspoons fresh thyme leaves
• 0.5 cup coconut milk
• 2 tablespoons fresh parsley, chopped
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon dried basil
• 0.5 cup almond milk
• 1 eggs

Directions

Step 1

Heat olive oil in a large soup pot over medium-high heat. Season chicken thighs with salt and pepper. Brown the chicken in batches, about 5 minutes per side, and transfer to a plate.

Step 2

In the same pot, add diced onion, sliced carrots, and sliced celery. Sauté for about 5-7 minutes until the vegetables begin to soften.

Step 3

Stir in minced garlic and cook for an additional minute until fragrant.

Step 4

Pour in the chicken broth and add the bay leaf and thyme. Return the chicken thighs to the pot, bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.

Step 5

While the soup is simmering, prepare the dumplings. In a mixing bowl, combine all-purpose flour, baking powder, salt, and dried basil.

Step 6

In another bowl, whisk almond milk and egg together, then pour this mixture into the dry ingredients, stirring just until combined.

Step 7

Once the chicken is cooked through, remove it from the pot and shred using two forks. Discard the bay leaf from the soup.

Step 8

Return shredded chicken to the pot and stir in coconut milk and chopped parsley.

Step 9

Drop spoonfuls of the dumpling mixture into the simmering soup. Cover the pot with a lid and let the dumplings cook for about 15 minutes, until cooked through and puffed.

Step 10

Serve hot, garnishing with additional fresh parsley if desired.

Nutrition Facts

Serving size	(3485.2g)

Amount per serving	% Daily Value*
Calories	2144.7

Total Fat 90.7g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 3.0g
Cholesterol 753.0mg	0%
Sodium 5171.2mg	0%
Total Carbohydrate 172.0g	0%
Dietary Fiber 17.1g	0%
Total Sugars 45.9g
Protein 159.9g	0%

Vitamin D 111.8IU	0%
Calcium 574.1mg	0%
Iron 14.2mg	0%
Potassium 3147.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 29.8%

Carbs: 32.1%