Description
Unlock the ultimate comfort food experience with this rich, flavorful, and incredibly satisfying dairy-free chicken and dumplings recipe. Easy to make, it delivers warmth and nostalgia without any dairy.
Ingredients
- 2 tbsp olive oil, divided
- 1.5 lbs boneless, skinless chicken thighs and/or breasts, cut into 1-inch pieces
- 1 large yellow onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 6 cups dairy-free chicken broth, low sodium
- 1 bay leaf
- 2 sprigs fresh thyme
- 1/2 cup unsweetened full-fat oat milk or dairy-free creamer
- 1/4 cup fresh parsley, chopped, plus more for garnish
- Salt and freshly ground black pepper, to taste
- For the Dumplings:
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsweetened dairy-free milk (almond, oat, or soy)
- 2 tbsp olive oil
Instructions
- In a large Dutch oven or pot, heat 1 tbsp olive oil over medium-high heat. Sear chicken until lightly browned; remove and set aside.
- Add remaining 1 tbsp olive oil to the pot. Sauté onion, carrots, and celery until softened (8-10 mins).
- Deglaze with a splash of broth. Add remaining broth, seared chicken, bay leaf, and thyme. Bring to a simmer, reduce heat, cover, and cook for 20 minutes. Season with salt and pepper.
- For dumplings: Whisk flour, baking powder, and salt in a bowl. In another bowl, whisk dairy-free milk and 2 tbsp olive oil. Combine wet and dry ingredients until just mixed; do not overmix.
- Return stew to a gentle simmer. Drop spoonfuls of dumpling dough into the broth. Cover tightly and cook for 15-20 minutes until puffed and cooked through. Do not lift lid.
- Stir in oat milk/creamer and parsley. Heat gently for 1-2 minutes; do not boil. Remove bay leaf and thyme. Taste and adjust seasoning. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 50 mins