While chicken soup was a regular staple in the house, chicken and dumplings was not.   I remember having it with my grandmother, and, oddly enough, in school.  That’s right – school lunch. Lol It’s laughable to think that I’d be craving a school lunch, but lemme assure you – this dumplings soup was better than pizza day!  I’d consider myself lucky if the lunch lady managed to scoop a huge dumpling into mine.

As an adult, I’ve never really made chicken & dumplings, just various recreations of momma’s chicken soup recipe.  Until today…  I wanted to create a version that was calorie conscious and one that would “exercise my creativity in the kitchen” without compromising flavor.  So, I decided to make my version dairy-free and lower calorie by using Almond Breeze almondmilk (I prefer the unsweetened original).  Most people don’t realize it but there’s actually milk in most chicken and dumplings recipes.  It’s used to make the dumplings and to thicken the soup.

My version replaces cow’s milk with almond milk and all purpose flour with oat flour (or oats that have been ground in a blender to create flour).   So, my version is dairy-free and gluten-free and STILL packs a hearty, warming punch of flavor!

In partnership with Blue Diamond Almond Breeze

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