Hearty Dairy-Free Chicken Dumpling Soup
, Serves 6
A creamy coconut-milk chicken soup with vegetables, simmered with floury biscuit-dough dumplings.
| 460 g biscuit dough (for the dumplings) | Cut biscuits, toss in flour | Simmer, add biscuits, cover 15 min low | Uncover, stir, serve | |||
| 30 g flour (for dredging the biscuit pieces) | ||||||
| 3 tablespoons olive oil | Sauté veg in hot oil 6-7 min | Stir in garlic, herbs & flour | Add 2 cups broth, deglaze | Add rest of broth, chicken, peas, coconut milk | ||
| 1 yellow onion, diced | ||||||
| 3 carrots, diced (about 130 g) | ||||||
| 3 stalks celery, diced (about 100 g) | ||||||
| 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 | ||||||
| 30 g flour (for the soup base) | ||||||
| 475 ml chicken broth (to deglaze) | ||||||
| 475 ml chicken broth (remaining) | ||||||
| 200 g shredded rotisserie chicken | ||||||
| 130 g frozen peas | ||||||
| 1 425 g can coconut milk (or heavy cream if not dairy-free) |
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