This comforting chicken dumpling soup combines tender vegetables and shredded chicken in a creamy, dairy-free broth. It is a filling and nutritious meal that is perfect for chilly winter evenings.

List of ingredients

1 16.3 Ounce Package Biscuit Dough – gluten-free biscuit dough can be used as a substitute.
3 Tablespoons Olive Oil – used for sautéing the aromatic vegetables.
1 Yellow Onion – diced finely.
3 Carrots – diced, approximately 1 cup.
3 Stalks Celery – diced, approximately 1 cup.
1 Teaspoon Kosher Salt – for seasoning the vegetables and broth.
1 Teaspoon Ground Black Pepper – for a touch of spice.
5 Cloves Garlic – mashed into a paste.
1 Tablespoon Italian Seasoning – provides a balanced herb blend.
1 Teaspoon Fresh Thyme – adds a bright, earthy note.
2 Teaspoons Dried Sage – gives the soup a classic poultry flavor.
1/2 Cup Flour – divided, used for thickening and coating dumplings.
4 Cups Chicken Broth – the liquid base for the soup.
1 1/2 Cups Shredded Rotisserie Chicken – for convenient, tender protein.
1 15 Ounce Can Coconut Milk – creates a creamy texture without dairy.
1 Cup Frozen Peas – adds color and a boost of protein.

step-by-step instructions

Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, celery, and carrots along with a couple of large pinches of sea salt and ground black pepper.
Cook Vegetables: Stir the diced vegetables frequently for about 6-7 minutes until they begin to soften.
Prepare Dumplings: While the vegetables are cooking, open the biscuit dough package. Cut each individual biscuit into 3-4 smaller pieces.
Coat the Dough: Place 1/4 cup of flour in a small bowl. Toss each biscuit piece in the flour until fully coated, then set them aside.
Add Seasonings: Stir the mashed garlic, Italian seasoning, sage, thyme, salt, pepper, and the remaining flour into the pot with the sautéed vegetables.
Deglaze the Pot: Pour in 2 cups of chicken broth. Use a spoon to scrape the bottom of the pot to release the browned vegetable bits and seasonings.
Simmer the Base: Pour in the remaining chicken broth, shredded rotisserie chicken, frozen peas, and coconut milk. Stir the mixture well.
Cook Dumplings: Bring the liquid to a gentle simmer. Carefully drop in the floured biscuit pieces, cover the pot with a lid, and reduce the heat to low.
Final Simmer: Allow the soup to simmer covered for 15 minutes. Remove the lid, turn off the heat, stir gently, and serve.

Optimizing Your Soup Base

Choosing the Best Chicken Broth

Use a high-quality, low-sodium chicken broth to maintain control over the salt levels. A rich, bone-in broth provides more depth and a naturally thicker consistency. If you have a pressure cooker, making your own broth from the rotisserie chicken carcass will enhance the flavor significantly.

Using Rotisserie Chicken for Speed

Shredding rotisserie chicken while it is still slightly warm makes the process faster and easier. Remove the skin if you prefer a leaner soup. Ensure the meat is shredded into bite-sized pieces so that it distributes evenly throughout the pot.

Enhancing the Aromatics

Sautéing the mirepoix (onion, carrots, and celery) until translucent is critical for building a flavor foundation. Do not rush this step, as the caramelization of the vegetables adds a subtle sweetness that balances the savory herbs. Ensure the garlic is added only after the vegetables have softened to prevent it from burning.

Customizing Your Dumplings

Gluten-Free Biscuit Options

When using gluten-free biscuit dough, be aware that the texture may be slightly denser than wheat-based dough. Ensure the dough is completely coated in a gluten-free flour blend to prevent the pieces from sticking together. The cooking time usually remains the same, but check for doneness at the 15-minute mark.

Making Dumplings from Scratch

If you prefer not to use pre-made dough, you can mix flour, baking powder, salt, and a melted plant-based butter with a splash of milk. Stir until a soft dough forms, then drop small spoonfuls into the simmering soup. This method provides a lighter, fluffier dumpling texture compared to store-bought biscuits.

The Importance of Flour Coating

Tossing the biscuit pieces in flour before adding them to the soup serves two purposes. First, it creates a barrier that prevents the dumplings from becoming overly mushy. Second, the external flour helps thicken the surrounding broth as it cooks, resulting in a heartier consistency.

Dairy-Free Creaminess Alternatives

Using Full-Fat Coconut Milk

Full-fat canned coconut milk provides the closest approximation to heavy cream in terms of richness. It blends seamlessly with the savory chicken and herb flavors. Shake the can well before pouring to ensure the fat and liquid are properly emulsified.

Cashew Cream Substitution

For a more neutral flavor than coconut, you can use homemade cashew cream. Soak raw cashews in water for four hours, then blend them with fresh water until completely smooth. This alternative adds a buttery richness without any coconut notes.

Adjusting Thickness with Flour

If you prefer a very thick soup, you can increase the amount of flour used during the sautéing phase. Cook the flour with the vegetables for at least two minutes to remove the raw taste before adding the broth. This creates a roux that stabilizes the emulsion of the coconut milk.

Vegetable Variations and Add-ins

Adding Root Vegetables

To make the soup even heartier, consider adding diced parsnips or turnips along with the carrots. These vegetables should be added at the start of the sauté process. They add a complex, earthy sweetness that complements the sage and thyme.

Incorporating Leafy Greens

Spinach or kale can be added to the soup for extra nutrition and color. Stir in the greens during the last two minutes of simmering so they wilt but do not overcook. This keeps the greens vibrant and preserves their texture.

Using Different Types of Peas

While frozen peas are convenient, you can use fresh or thawed snap peas for a bit more crunch. Add snap peas slightly later in the process to ensure they retain their snap. This adds a different textural element to the soft dumplings and chicken.

Storage and Preservation

Refrigeration Guidelines

Store leftover soup in an airtight glass container in the refrigerator for up to five days. Keep the container sealed tightly to prevent the soup from absorbing other odors in the fridge. Ensure the soup is cooled slightly before sealing to avoid excessive condensation.

Freezing Techniques

For the best results, freeze the soup base and the dumplings separately. The dumplings tend to absorb too much liquid and become mushy if frozen within the soup. Freeze the broth and vegetable mixture in freezer-safe bags or containers for up to two months.

Thawing Process

Thaw the frozen soup base in the refrigerator overnight before reheating. If you froze the dumplings separately, add them to the simmering broth during the reheating process. This ensures the dumplings stay fluffy and the broth remains creamy.

Reheating Instructions

Stovetop Reheating Method

The stovetop is the best way to reheat this soup to maintain the integrity of the dumplings. Place the soup in a pot over medium-low heat and stir gently. Add a splash of chicken broth or water if the soup has thickened too much during storage.

Microwave Reheating Tips

If using a microwave, heat the soup in short 2-minute intervals, stirring in between. This prevents the dumplings from overcooking in hot spots. Cover the bowl with a microwave-safe lid to keep the moisture inside.

Preventing Dumplings from Overcooking

Avoid boiling the soup aggressively during the reheating process. High heat can cause the dumplings to break apart or become rubbery. Gently warm the liquid until it reaches a simmer, then remove it from the heat immediately.

Troubleshooting Common Issues

Dumplings Are Too Mushy

Mushy dumplings usually occur if the pot is not covered or if the soup is boiled too vigorously. Always keep the lid on to trap the steam, which cooks the dough evenly. Also, ensure the biscuit pieces are well-coated in flour before they enter the pot.

Soup is Too Thin

If the broth is too thin, you can simmer it uncovered for a few minutes before adding the dumplings. This allows some of the liquid to evaporate and concentrate the flavors. Alternatively, whisk in a small slurry of flour and water and simmer for two minutes.

Liquid is Too Thick

If the soup becomes too thick, especially after refrigeration, simply stir in a small amount of additional chicken broth. Add the liquid one quarter-cup at a time until the desired consistency is reached. Stir gently to avoid breaking the dumplings.

Frequently Asked Questions

Can I use raw chicken instead of rotisserie?

Yes, you can use raw chicken breast or thighs. Dice the chicken into small pieces and sauté them in the olive oil before adding the vegetables, or simmer the raw pieces in the broth until fully cooked through before adding the dumplings.

How do I stop the dumplings from sticking?

To prevent sticking, do not crowd the biscuit pieces too closely together when adding them to the pot. Ensure they are tossed in flour and gently dropped onto the surface of the simmering liquid rather than dumped in all at once.

Can I make this in a slow cooker?

You can cook the vegetables and broth in a slow cooker on low for 6-8 hours. However, the dumplings must be added during the last 45-60 minutes of cooking, as they will overcook if left in for the entire duration.