Hearty Dairy-Free Chicken Dumpling Soup
Ingredients
The soup base
-
3
Tablespoons
Olive Oil
-
1
Yellow Onion
diced
-
3
Carrots
diced (approximately 1 cup)
-
3
Stalks
Celery (approximately 1 cup)
-
1
Teaspoon
Kosher Salt
-
1
Teaspoon
Ground Black Pepper
-
5
Cloves
Garlic (mashed)
-
1
Tablespoon
Italian Seasoning
-
1
Teaspoon
Fresh Thyme
-
2
Teaspoons
Dried Sage
-
4
Cups
Chicken Broth
-
1 ½
Cups
Shredded Rotisserie Chicken
-
1
Cup
Frozen Peas
-
1
15 Ounce Can
Coconut Milk
The dumplings
-
1
16.3 Ounce Package
Biscuit Dough
-
½
Cup
Flour (divided)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Dice the onion, celery, and carrots, then add them to the pot with salt and pepper, cooking for 6-7 minutes.
- Cut the biscuit dough into 3-4 pieces and coat them with flour.
- Add garlic, Italian seasoning, sage, thyme, salt, pepper, and remaining flour to the pot, stirring to combine.
- Pour in 2 cups of chicken broth, scraping the bottom of the pot to deglaze.
- Add the remaining broth, shredded chicken, frozen peas, and coconut milk, stirring again.
- Bring the soup to a gentle simmer, then add the biscuit pieces, cover, and reduce heat to low, simmering for 15 minutes.
- Remove the lid, stir, serve, and enjoy!
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
20mg
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