Dairy & Gluten Free Chicken & Dumplings!

If you are in need of some warm comfort on these cold Winter days, look no further!! Seriously, I could have eaten this whole batch in one sitting!!

To make this a little more calorie and macro-friendly, I used light coconut milk, but for an even creamier version, you could use full fat!



For the Soup

  • 2 lbs Chicken Breast
  • 200g Carrots (about 2 medium)
  • 200g Yellow Onion (about 1 medium)
  • 1 Cup Frozen Peas (about 170-200g)
  • 2 Stalks Celery (about 100g)
  • 4 Cups Low Sodium Chicken Broth
  • 2T Gluten Free Flour
  • 1/2 Cup Light Coconut Milk
  • 1/2 T Thyme
  • 1/2 T Sage
  • Salt & Pepper to taste

For the Dumplings

  • 1 Cup +2T Gluten Free Flour
  • 1/2 Light Coconut Milk
  • 4T Grass-fed Butter (we love Kerrygold brand)
  • 1 Egg
  • 1 1/2 tsp. Baking Powder
  • 1/4 tsp. Baking Soda


  • In a large soup pot over medium heat, use light oil or butter and brown chicken breast about 3-4 minutes each side. Remove & set aside.
  • Dice all veggies & mince garlic, sautéed over medium heat, about 3-4 minutes.
  • Add in broth, seasonings, coconut milk and chicken. Cook over low-medium heat for about 15-20 minutes covered until chicken is cooked through.
  • While that’s cooking, combine all dumpling ingredients in a bowl, mix well.
  • Remove chicken and shred then return to the pot.
  • Reduce heat to low and make sure it’s not boiling, then drop in dumplings one tablespoon at a time. Do not stir, allow to cook for another 15020 minutes.
  • Enjoy!

Makes 6-8 Servings

Macros for 1 serving (split into 6): 33C 49P 14F