Dairy Free Chicken and Dumplings Recipe

Chicken and dumplings
wsmahar / Getty Images
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 4-6 servings
Nutritional Guidelines (per serving)
587 Calories
30g Fat
29g Carbs
50g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4-6 servings
Amount per serving
Calories 587
% Daily Value*
Total Fat 30g 38%
Saturated Fat 7g 36%
Cholesterol 127mg 42%
Sodium 931mg 40%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 12%
Protein 50g
Calcium 298mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken and dumplings is a warming, comforting classic that often contains butter and milk in the broth and batter. This dairy-free version is every bit as comforting without the lactose!

Even in my days as a vegan, this was one of my favorite go-to comfort foods; for a vegan variation, simply omit the egg white and replace the chicken with a dairy-free vegetarian meat substitute or seitan.


  • 2 tablespoons olive oil
  • I large onion, chopped
  • 4 celery stalks, chopped
  • 1 garlic clove, finely chopped
  • 4 medium carrots, cut into strips
  • 1 teaspoon dried thyme
  • 1 1/2 cups and 2 tablespoons all-purpose flour, divided
  • 1 14.5 ounces can chicken or vegetable stock
  • 2 lbs. boneless, skinless chicken thighs or breasts, cut into strips
  • 1 tablespoon baking powder
  • 1 tablespoon soymilk powder
  • ¾ teaspoon salt
  • 2 tablespoon non-dairy soy margarine or vegetable shortening
  • 1 large egg white, lightly beaten (optional)
  • 1 cup and 1 tablespoon unsweetened plain soymilk or rice milk
  • Salt and pepper to taste

Steps to Make It

  1. In a medium-to-large heavy-bottomed stockpot or Dutch oven, heat the oil over medium heat. Once the oil is hot, add the onion, celery, garlic, carrots and thyme and cover . Stirring occasionally, cook until the onions are fragrant and translucent, about 4-6 minutes.

  2. Add the 2 T. flour, whisking constantly until combined, and cook until the flour smells slightly toasted, about 30-45 seconds. Gradually add the stock, whisking constantly, and bring to a boil. Turn down the heat to medium-low, add the chicken and cover. Cook for 20-30 minutes, stirring from time to time.

  3. Make the dumpling batter. In a medium-sized mixing bowl, sift together the flour, baking powder, soymilk powder and salt until just combined. Using a pastry blender or a knife, cut in the soy margarine until mixture resembles fine crumbs.

  4. In another bowl, whisk together the egg white (if using) with the soymilk and add gradually stir into the flour mixture until just combined. Drop the batter, about 2 T. at a time, into the simmering broth and cover. Add the fresh parsley and salt and pepper to taste and cook until chicken and dumplings are cooked through, about 20-25 minutes and serve hot.