Dairy-free chicken and dumplings

This version of dumplings consists of a “brothy” soup with chicken, vegetables, and large “bready” dumplings.



  • Boneless chicken breasts (2 large or 3 medium)
  • 1 small bag of frozen mixed vegetables (corn, peas, & green beans)
  • 1 tbsp Italian seasoning
  • Salt
  • Ground pepper
  • 1/2 tsp garlic powder
  • 1/3 cup olive oil
  • Water
  • Rice milk


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 3/4 cup rice milk
  • 1/3 cup olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp salt


  1.  Place chicken breasts and mixed vegetables in a Dutch oven and cover with water. Add olive oil, garlic powder, and Italian seasonings. Sprinkle salt and ground pepper (you will add more to taste after the chicken is completely cooked)
  2. Cook for 1-2 hours in a 350-degree oven until chicken is tender and breaks apart with a fork.
  3. Remove chicken to a separate bowl and cover to keep warm. Taste and add more water, salt, and pepper to soup, as needed. (The Dutch oven needs to be at least half-full of soup to make dumplings).
  4. Mix together flour, baking powder, salt, and Italian seasoning to make the dumplings. Add milk and oil and stir. (Don’t over stir. The batter will be somewhat sticky and lumpy.)
  5. Add 1 cup of rice milk to soup and bring soup back to a boil on the stove top. Drop heaping tablespoons of the dough into the boiling soup. Continue to boil for another 3-5 minutes until the dumplings are cooked through. (Do not stir while the dumplings are cooking! Although, you may turn them with a slotted spoon mid-way to ensure they are completely cooked through.)
  6. Remove a dumpling from the pot and cut it open to ensure the dumplings are through cooking (the center should have a bread-like consistency) and reduce heat to low. Shred chicken and gently add it to the soup, stirring as little as possible.
  7. Serve and enjoy dairy-free chicken and dumplings!