Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 6 cups chicken broth (gluten-free and dairy-free)
- 4 cups cooked chicken, shredded (preferably rotisserie or cooked chicken breasts)
- Salt and pepper to taste
- 2 tablespoons cornstarch or arrowroot powder (optional, for thickening)
For the Dumplings:
- 1 ½ cups gluten-free all-purpose flour (ensure it’s a blend that contains xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (optional)
- 2 tablespoons olive oil
- 1 cup unsweetened coconut milk (or another dairy-free milk)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Ingredient Highlights
- Olive Oil: A healthy fat that adds flavor and helps sauté the vegetables without any dairy or gluten.
- Chicken Broth: A key ingredient for creating the savory base of the soup. Make sure it’s both gluten-free and dairy-free for dietary restrictions.
- Gluten-Free Flour: The base of the dumplings. Gluten-free flour gives the dumplings their structure without any wheat flour.
- Dairy-Free Milk: Coconut milk is used for its creamy texture and richness, but you can substitute with almond milk, rice milk, or oat milk for different flavors.
- Herbs and Seasonings: Thyme, garlic, and parsley give the soup and dumplings a warm, aromatic flavor that makes the dish so comforting.
Instructions
Prepare the Soup Base:
- Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables start to soften and the onion becomes translucent. - Add the Broth and Seasonings:
Pour in the chicken broth and stir in the dried thyme, parsley, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, until the vegetables are tender. - Add the Chicken:
Stir in the shredded cooked chicken and let the soup simmer for another 10 minutes, allowing the flavors to meld together. If you prefer a thicker broth, mix cornstarch or arrowroot powder with a little water to form a slurry, then stir it into the soup. Let it cook for a few more minutes to thicken.
Make the Dumplings:
- Prepare the Dumpling Dough:
In a medium mixing bowl, combine the gluten-free flour, baking powder, salt, garlic powder, and thyme (if using). Add the olive oil and coconut milk, and stir until a dough forms. The dough should be thick but slightly sticky. - Form the Dumplings:
Using a spoon, carefully drop spoonfuls of the dumpling dough into the simmering soup. Try to space them out evenly, as they will expand as they cook. Cover the pot with a lid. - Cook the Dumplings:
Allow the dumplings to cook for 15-20 minutes, or until they are fully cooked through. You can check by inserting a toothpick into the center of a dumpling—if it comes out clean, the dumplings are done.
Serve and Enjoy:
- Serve the Chicken and Dumplings:
Once the dumplings are cooked, ladle the soup and dumplings into bowls. Garnish with fresh parsley, if desired. Serve hot and enjoy your comforting, gluten-free, dairy-free chicken and dumplings!
- Prep Time: 25minutes
- Cook Time: 1hour 5minutes
Nutrition
- Serving Size: 8
- Calories: 400
- Fat: 12g
- Carbohydrates: 35g
- Protein: 30g