Healthy Chicken and Dumplings
Ingredients
For the Soup
- 1.5 to 2 lbs chicken thighs boneless or bone-in, skin removed
- 4 cups chicken broth
- 3 carrots sliced
- 2 celery stalks sliced
- 1 onion diced
- 3 cloves garlic minced
- 1 Tablespoon Italian seasoning
- 1 to 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil or dairy-free butter
Water-Based Dairy-Free Dumplings
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 4 tbsp oil or melted dairy-free butter
- ¾ cup warm water
Instructions
Prepare the Soup Base:
- In a large pot or Dutch oven, heat 2 tablespoons olive oil or dairy-free butter over medium heat. Add 1 diced onion, 3 sliced carrots, and 2 sliced celery stalks. Cook for 5 to 7 minutes until softened. Add 3 minced garlic cloves and 2 teaspoons fresh thyme (or 1 teaspoon dried thyme) and cook for another 30 seconds.
Cook the Chicken:
- Pour in 4 cups dairy-free chicken broth and add 1.5 to 2 pounds chicken thighs (boneless or bone-in, skin removed). Add 1 to 2 bay leaves, salt, and pepper to taste. Bring to a gentle boil, then reduce heat and simmer for 20 to 25 minutes until chicken is cooked through.
Shred the Chicken:
- Using tongs, transfer cooked chicken to a bowl. Ensure no bay leaves are in the bowl. Use a hand mixer to shred the chicken until soft and fluffy. Set aside.
Make the Dumpling Dough:
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar (optional). Add 4 tablespoons oil or melted dairy-free butter and 3/4 cup warm water. Stir until just combined.
Add Dumplings to the Soup:
- Return shredded chicken to the pot. Bring soup back to a gentle simmer. Drop spoonfuls of dumpling dough into the simmering soup. Cover the pot and cook for 12 to 15 minutes. Do not lift the lid during this time.
Finish and Serve:
- Remove bay leaves. Taste and adjust seasoning as needed. Serve hot. Optionally, serve with cheddar biscuits for family members who prefer them.