Looking for a gluten‑free and dairy‑free soup that still gives you classic drop‑dumpling comfort? This Drop Dumpling Chicken Soup uses simple ingredients, an olive‑oil based dumpling, and a straightforward one‑pot method to create a hearty, flavorful meal without gluten or dairy. The broth is loaded with chicken, vegetables, and fresh herbs, and the gluten‑free dumplings stay tender and light thanks to olive oil and oat milk. It’s an easy weeknight dinner, a great cold‑weather recipe, and a reliable option if you need a healthier chicken‑and‑dumplings style soup that doesn’t feel restrictive.
The Inspiration
I made a version of this soup last year, and it ended up being my favorite recipe of the entire season. It was simple, filling, and one of those meals I kept going back to because it just worked. When I went to make it again this year, I realized I didn’t have the dairy‑free butter or oat creamer I originally used, so I had to improvise.
Instead of trying to recreate the exact same thing, I switched to olive oil and unsweetened oat milk to keep it lighter and use what I already had. The dumplings still turned out soft, and the broth stayed flavorful without feeling heavy. It’s basically a streamlined version of the original recipe, and honestly, I like how straightforward it is. You’ll have to try both and let me know which you like better! The other recipe is my Gluten & Dairy Free Creamy Chicken & Dumpling Soup.
Kitchenware you’ll need:
- Cutting Board: A good cutting board goes a long way for cutting veggies.
- A good knife: To mince your garlic and chop your kale.
- Dutch Oven: I love cooking my Zuppa Toscana in the Dutch oven. The cast iron really allows the flavors to develop!
- Mixing Bowls: You’ll need a mixing bowl to whip up your dumplings.
Substitutions & Additions: Drop Dumpling Chicken Soup with Olive-Oil Based Gluten- & Dairy-Free Dumplings
This Drop Dumpling Chicken Soup is easy to adjust based on what you already have in your kitchen. The base is simple and flexible, so small swaps or add-ins fit right in without changing the comfort factor of this gluten-free, dairy-free chicken and dumplings recipe.
Easy Substitutions
- The Broth: Bone broth adds extra richness and protein, while vegetable broth works if you want a lighter flavor or need a vegetarian-friendly option.
- The Chicken: Rotisserie chicken, leftover roasted chicken, or canned chicken all work well in this gluten-free chicken soup.
- The Veggies: If you do not have a frozen mixed vegetable blend, use any combination of carrots, peas, corn, celery, or green beans.
- The Herbs: Dried thyme, rosemary, and parsley can replace fresh herbs by using one third the amount of dried herbs compared to fresh, since dried herbs are more concentrated.
- The Flour: Any 1 to 1 gluten-free flour blend can be used in both the soup and the gluten-free dumplings if you do not have King Arthur flour.
- The Milk: Unsweetened flaxseed milk or hemp milk can replace oat milk in the dairy-free dumplings. I have not tried this so attempt at your own risk.
- The Oil: Olive oil can be swapped for avocado oil or melted vegan butter if that is what you have on hand.
Flavorful Additions
- Extra Veggies: Add diced potatoes, celery, mushrooms, or a handful of spinach to make the soup heartier and more nutrient-dense.
- More Herbs: Stir in extra parsley, thyme, or rosemary at the end for a fresh boost of flavor.
- A Creamier Broth: Add a splash of full-fat canned coconut milk if you want a slightly richer dairy-free chicken soup.
- More Protein: Add extra shredded chicken or a scoop of white beans to make the soup more filling.
- A Cheesy Finish: Sprinkle nutritional yeast on top for a savory, cheesy flavor that keeps the recipe dairy-free.
- A Little Brightness: A squeeze of lemon juice right before serving helps balance the richness without overpowering the soup.
- A Touch of Heat: Add crushed red pepper flakes if you like a little warmth in your drop dumpling soup.
How to Make Drop Dumpling Chicken Soup with Olive-Oil Based Gluten- & Dairy-Free Dumplings
This gluten‑free and dairy‑free drop dumpling soup comes together in one pot, and the process is simple once you break it down step by step. Here’s exactly how to make the broth, mix the olive‑oil dumplings, and bring everything together for a comforting, easy chicken soup recipe.
Step 1: Prep your ingredients. Mince the garlic, dice the onion, and chop the fresh thyme, rosemary, and parsley so everything is ready before you start cooking.
Step 2: Sauté the aromatics. Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the garlic and onion and cook for about 5 minutes, until softened.
Step 3: Add the gluten‑free flour. Stir in 2 tablespoons of gluten‑free flour and mix until it coats the onions and garlic. This helps thicken the broth without any dairy.
Step 4: Add the vegetables and chicken. Pour in the frozen mixed vegetables and the shredded chicken. Stir well to combine.
Step 5: Build the broth. Add the chicken broth (or bone broth), thyme, rosemary, and parsley. Increase the heat to high and bring the soup to a boil. Once boiling, cook for 10 minutes to deepen the flavor and soften the veggies.
Step 6: Make the gluten‑free dumpling dough. While the soup boils, mix the dumpling ingredients. In a bowl, whisk together the gluten‑free flour, baking powder, salt, garlic powder, and chopped chives.
Step 7: Add the wet ingredients. Pour in the unsweetened oat milk, olive oil, and honey. Stir until a soft dough forms — using your hands is totally fine here.
Step 8: Form the dumplings. Use a 1–2 tablespoon scoop or spoon to form small dough balls.
Step 9: Drop the dumplings into the soup. After the soup has boiled for 10 minutes, drop each dough ball directly into the pot. This gives you classic gluten‑free drop dumplings.
Step 10: Cover and simmer. Reduce the heat to a simmer, cover the pot, and cook for 15–20 minutes. Don’t lift the lid — the steam is what cooks the dumplings through.
Step 11: Finish and serve. Remove the lid, season the soup with salt and pepper, and top with fresh parsley. Add nutritional yeast if you want a dairy‑free “cheesy” flavor.
That’s it…a simple, one‑pot gluten‑free and dairy‑free chicken dumpling soup that’s easy enough for a weeknight but cozy enough to make again and again.
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Drop Dumpling Chicken Soup with Olive-Oil Based Gluten- and Dairy-Free Dumplings
- Total Time: 58 minutes
- Yield: 6 Servings 1x
Description
Gluten-free Drop Dumpling Chicken Soup with dairy-free olive-oil dumplings. A cozy one-pot chicken soup made with simple, wholesome ingredients.
Ingredients
2 tbsp olive oil
3 cloves garlic, minced
1/2 white onion, diced
2 tbsp gluten-free King Arthur 1:1 flour
40oz chicken broth (or bone broth)
1 packed tsp fresh thyme leaves
1 packed tsp fresh rosemary, chopped
2 packed tbsp fresh parsley, chopped
10 oz bag frozen mixed vegetables: peas, carrots, corn kernels, and cut green beans
1/2 lb shredded chicken (I use storebought)
Salt and pepper to taste
Dumplings:
1 cup gluten free flour (I used King Arthur)
1/2 cup unsweetened oat milk
1/4 cup chives
2 tbsp olive oil
2 tsp baking powder
1 tsp honey
1/2 tsp salt
1/2 tsp garlic powder
Topping:
additional fresh chopped parsley
Instructions
1. Prepare your garlic, onions, and spices.
2. In a Dutch oven or large pot, add in 2 tbsp olive oil, minced garlic, and diced onions over medium heat. Sauté for 5 minutes.
3. Add in two tbsp of gluten-free flour, mixing constantly until it’s well combined.
4. Add in the mixed veggies and shredded chicken. Mix well.
5. Add in the broth and herbs.
6. Increase heat to high and bring to a boil and cook for 10 minutes once it reaches a boil.
7. While the soup is coming to a boil, you’ll make the dumpling dough. Combine the gluten-free flour, baking powder, salt, garlic powder, and chopped chives in a bowl. Whisk well.
8. Add the oat milk, olive oil, and honey into the dough. Mix until it forms into a dough ball (I ended up using my hands).
9. Using a 1 to 2 tbsp dough scooper, form the dough into balls and drop them into the soup once it’s boiled for 10 minutes.
10. Reduce to a simmer, cover, and let cook for 15-20 minutes. Do not remove the cover during this time.
11. Remove the cover and let cool slightly. Season with salt and pepper to taste (salt is heavily dependent on which broth you use). Top with fresh parsley and enjoy. If you’d like a cheesier flavor, add in nutritional yeast.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
FAQ: Drop Dumpling Chicken Soup with Olive-Oil Based Gluten- & Dairy-Free Dumplings
Can I use a different gluten‑free flour for the dumplings? Yes. I used King Arthur’s gluten‑free flour, but most 1:1 gluten‑free flour blends work well for gluten‑free dumplings. Just make sure the blend includes xanthan gum so the dumplings hold together.
Can I make this dairy‑free soup without oat milk? Yes. If you don’t want to use oat milk, you can use rice milk or even water. Both keep this dairy‑free drop dumpling soup light while still giving the dumplings enough moisture to cook properly.
Can I use fresh vegetables instead of frozen? Definitely. Fresh carrots, peas, corn, or green beans all work. If using fresh veggies, sauté them for a few extra minutes in Step 2 so they soften before adding the broth.
Do the dumplings get dense without butter or cream? No. The olive oil keeps the gluten‑free dumplings soft, and the oat milk adds enough moisture for them to steam properly. This recipe was designed to be a dairy‑free chicken soup, so the texture stays light.
Can I make this drop dumpling soup ahead of time? You can make the broth ahead, but the dumplings are best cooked fresh. If you want to prep in advance, store the soup and dumpling dough separately, then drop the dumplings in when reheating.
How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. The gluten‑free dumplings will absorb broth as they sit, so you may want to add a splash of extra broth or water when reheating.
Can I freeze this soup? The broth freezes well, but gluten‑free dumplings don’t hold their texture after thawing. For a freezer‑friendly option, freeze the soup without the dumplings and make a fresh batch when serving.
Can I make this recipe without chicken? Yes. You can leave out the chicken and add extra vegetables or cooked lentils for a simple vegetarian version of this gluten‑free, dairy‑free drop dumpling soup.
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