• Slow Cooker Rosemary Chicken and Vegetable Soup ‘n’ Universal Dumplings

    Moist, fluffy and soggy just how dumplings should be! Infused with rosemary and floating in a creamy slow cooked chicken and vegetable soup, with aromas of thyme, rosemary and garlic running throughout.Dumplings… they just take me back to my childhood, having mince and dumplings for Sunday dinner instead of the traditional “Sunday dinner” with Yorkshire puddings, which in my opinion is way better, but we’ll have that argument another day. Back to the recipe…While I was talking about mince and dumplings, this recipe is definitely not mince and dumplings (as you can see) but a soup with dumplings… My Slow Cooker Rosemary Chicken and Vegetable Soup ‘n’ Universal Dumplings. The reason I use universal is that; one it’s a GREAT word that I love using and two these dumplings are sooooo universal! you can use them in pretty much any soup or stew, whatever you like.So this recipe isn’t totally ‘low carb’ since I’ve used self-raising flour but there really was no other way, I’ve tried making dumplings with ground almonds and coconut flour but they don’t give dumplings justice and personally, I didn’t like them, they just weren’t light and fluffy enough. I have kept the recipe dairy and gluten free, using gluten-free flour, almond milk and dairy free butter, adding in some rosemary for extra flavour. Enjoy, Amy.

    Slow Cooker Rosemary Chicken and Vegetable Soup ‘n’ Universal Dumplings

    Servings: 6 – Per Serving – Calories 252 – Fat 9 – Protein 23 – Carbs 19 – Sugars 2

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      For the Soup:
    • x4 Chicken Breasts, Fat Removed
    • 1/4 tsp Kosher Salt
    • 1/2 tsp Freshly Ground Black Pepper
    • x2 Chicken Stock Cube, Dissolved In 800ml Boling Water
    • x2 Medium Red Onions, Peeled and Diced
    • x4 Medium Carrots, Peeled and Diced
    • 1 tsp Dried Thyme
    • 2 tsp Dried Rosemary
    • x2 Bay Leaves
    • Juice of 1/2 Lemon
    • 1/2 tsp Garlic Granules
    • For My Universal Dumplings:
    • 100g Gluten-Free Self-Raising flour
    • 25g Ground Almonds
    • 1/2 tbsp Baking Powder
    • 50g Dairy Free Butter, Frozen (I used Pure Olive Oil Butter)
    • 1/4 tsp Dried Rosemary
    • 1/4 tsp Freshly Ground Black Pepper
    • 1/4 tsp Salt
    • 25ml Almond Milk


    1. Turn slow cooker on to low or high.
    2. Place all of the soup ingredients in the slow cooker, stirring thoroughly and making sure the chicken is mostly covered with the liquid.
    3. Let the soup cook for 4 hours on high and 6 on low.
    4. In the meantime, make the dumplings.
    5. Mix together the flour, almonds and dairy free butter, rubbing together with your fingers until the mix is fine, like breadcrumbs.
    6. Stir in the rest of the ingredients until combined, you don’t want the mixture too sticky, but if it's not coming together into a ball, add a small amount of water. If it’s too sticky, add a spoonful of flour.
    7. Lightly flour your hands. Divide the dough into 12 and roll into balls and set aside.
    8. Once the soup is cooked, pull the chicken apart with 2 forks, stir thoroughly and transfer all the soup into a large saucepan.
    9. Bring the soup to the boil, place the dumplings on top, cover and simmer on low for 10 - 15 minutes without lifting the lid.


    If you don't want to transfer the soup to a saucepan, then you can cook the dumplings for 30 minutes in the slowcooker.


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