This creamy gluten-free, AIP/Paleo Chicken and Dumpling Soup is rich and comforting. Made with juicy chicken thighs, fresh vegetables and grain-free dumplings, this hearty one-pot meal is wholesome and delicious.
Get cozy with a bowl of this nourishing AIP/Paleo Chicken and Dumpling Soup. It’s the perfect comfort food to keep you warm during the cold winter months!
Creamy chicken soup without dairy?
- That’s right! This recipe is an allergy-friendly, AIP/paleo version of chicken and dumplings, so that means it’s completely dairy free.
- The trick is the full-fat coconut cream that makes this soup so creamy and dairy-free. Don’t worry, there isn’t a strong coconut flavor here as it’s well balanced with the chicken stock or bone broth.
- I’ve used this technique in my White Chicken Chili recipe which has a similarly silky, creamy texture with a flavorful chicken base.
what you’ll need to make this aip/paleo chicken soup recipe:
- olive oil – for sautéeing the aromatics and browning the chicken.
- boneless, skinless chicken thighs – I love the deeper flavor of dark meat, but you can use chicken breasts if you prefer.
- yellow onion, celery, carrots, garlic – the aromatic base of the soup that gives a wonderful depth of flavor.
- sea salt, garlic powder, onion powder – the spices used to season the chicken
- fresh sage and thyme – I recommend using fresh herbs in this soup for the best flavor and results but dried herbs work if you’re in a pinch
- chicken bone broth – you can use a store bought variety or make your own. You can also use chicken stock. I use sodium free bone broth, so this is something to keep in mind when adding the salt called for in this recipe. If you’re following AIP, ensure the ingredients are compliant.
- full fat, additive-free coconut cream – for a rich and creamy texture without the dairy. I haven’t tried substituting with full fat coconut milk but suspect the broth will be thinner and less creamy.
- chives – optional, for garnish
How to make fluffy grain-free dumplings:
- In this recipe I’m using a combination of cassava flour, coconut flour and arrowroot flour/starch – a blend of nut-free, gluten-free and grain-free flours. The different properties of each of these flours plus the leavening agents below really makes the dumplings the perfect texture.
- sea salt
- baking soda and cream of tartar – this homemade AIP, grain-free baking powder makes the dumplings fluffier in addition to helping them rise while cooking
- full fat coconut milk – If you’re following AIP, ensure it’s additive-free.
hearty stovetop aip/paleo chicken and dumpling soup with vegetables
- First, in a large stockpot, cook onion, celery and carrots in olive oil until onions are translucent.
- Then, add garlic, chicken thighs, herbs and spices and cook about 5 minutes, browning the chicken on all sides.
- Next, reduce heat and add chicken broth. Allow to simmer 20-25 minutes.
- While soup simmers, make the dumplings by combining all ingredients to make a soft dough.
- Then, transfer chicken to a bowl with a slotted spoon and shred with two forks. Add shredded chicken back to soup.
- Add coconut cream and allow to come to simmer.
- Next, spoon the dumpling dough into balls and place into the simmering pot for 5-10 minutes. Don’t overcook dumplings or else they will dissolve.
- Taste and adjust salt as necessary.
- Finally, remove from heat. Garnish individual servings with sliced chives (optional).
Slow cooker chicken and dumplings:
Making this AIP/paleo chicken and dumpling soup in a slow cooker or Instant Pot is really easy! To make this soup in a slow cooker or Instant pot:
- First, use medium heat on your slow cooker or the Sauté function on your Instant Pot to sauté the aromatics and brown the chicken. (Follow Steps 1-3 from the recipe card below). This can also be done on the stovetop, before transferring to the slow cooker or Instant Pot.
- Next, add bone broth and cook on Low for 1 hour.
- Follow Steps 5-7 from recipe card in your slow cooker or Instant Pot:
- Make dumplings as described in step 5.
- Remove chicken, shred, and return to slow cooker or Instant Pot.
- Add coconut cream and let simmer on Low.
- Lastly, add your dumplings at the very end and cook on High for 5-10 minutes. You don’t want to cook them too long, or else they will dissolve.
variations to try
The grain-free dumplings created for this recipe are an AIP/paleo take on the more traditional style of chicken and dumplings.
Try my Caribbean-style, grain-free cassava flour dumplings from my Trinidadian-inspired Beef Stew and Caribbean-inspired Beef Soup for a different version of this AIP/Paleo Chicken and Dumpling Soup.
other faqs for this aip/paleo chicken and dumpling soup
can i make this soup coconut-free?
The coconut cream really is key to the amazing texture, and I promise it doesn’t leave a strong flavor in this soup. The coconut milk also helps bind the dumpling dough. If you’re looking for a coconut-free AIP/paleo soup, try my Hearty Ground Turkey Soup with Vegetables.
If you’d like to try this soup without the coconut ingredients, it won’t be as rich and creamy as this version. You could try substituting the coconut cream with more bone broth and another type of milk that you can tolerate. Similarly, replace the coconut milk in the dumplings with another type of milk.
can i substitute any other ingredients?
Refer to the Ingredients section of the blog post for my suggestions.
how do i store this aip/paleo chicken and dumplings?
Store this soup overnight in the fridge. Reheat on the stovetop before serving.
can i freeze this dish?
Yes, this soup freezes well. I recommend defrosting in the fridge until liquid and then reheating on the stovetop before serving.
If you try this creamy AIP/Paleo Chicken and Dumpling Soup I would love if you could give the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious
you’ll love these other comforting aip/paleo soups:
- Chicken and Pumpkin Soup
- Ginger-Garlic Pork Noodle Soup
- Turkey and Kale Soup
- Gingery Roasted Winter Squash Soup
you might enjoy these other cozy aip/paleo one-pot meals:
- Balsamic Mushroom Pasta
- Creamy Garlic Pork and Spinach
- Paleo Chili (AIP, Nightshade Free)
- AIP Lamb Curry with Cauliflower
AIP/Paleo Chicken and Dumpling Soup (grain-free, dairy-free)
- Total Time: 1 hour
- Yield: 4–5 servings 1x
- Diet: Gluten Free
This creamy AIP/Paleo Chicken and Dumpling Soup is rich and comforting. Made with juicy chicken thighs, fresh vegetables and grain-free dumplings, this hearty one-pot meal is so wholesome and delicious.
- 2 TBSP olive oil
- 1 large yellow onion, diced
- 1.5 cups diced celery – about 3 large stalks
- 2 cups carrots sliced into 1/2 inch rounds – about 4 medium sized carrots
- 6 boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 2.5 tsp sea salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp fresh sage, finely chopped
- 2 tsp fresh thyme, finely chopped
- 3 cups sodium free chicken bone broth (if following AIP, ensure ingredients are compliant)
- 2 cups full fat coconut cream, additive free
- chives, for garnish (optional)
- 1/2 cup coconut flour
- 1/2 cup cassava flour
- 1/4 cup arrowroot flour
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp cream of tartar*
- 1 cup full fat coconut milk
- To a large stockpot add olive oil and heat stove on medium heat.
- Add onion, celery and carrots and cook until onions turn translucent.
- Add chicken thighs, garlic, sea salt, onion powder, garlic powder, sage and thyme. Stir the pot occasionally so that the chicken begins to brown on all sides (approximately 5 minutes).
- Reduce heat slightly and add sodium free chicken bone broth. Allow to simmer 20-25 minutes.
- While soup simmers, combine coconut flour, cassava flour, arrowroot flour, baking soda, salt, cream of tartar, and coconut milk in a large bowl to make a soft dough. If necessary, add additional coconut milk by the TBSP until a soft dough is achieved (see picture for reference).
- Use a slotted spoon to transfer the chicken to a bowl and use two forks to shred it before adding back to soup.
- Add coconut cream and allow to come to a simmer.
- Using a cookie scoop or a large spoon, spoon the dumpling dough into balls and place into the simmering pot for 5-10 minutes. Avoid overcooking the dumplings or they will dissolve**.
- Taste and adjust salt as necessary.
- Remove from heat and garnish individual portions with sliced chives, as desired.
*Don’t skip the cream of tartar here, it really helps create the fluffier texture of these dumplings. Alternatively, if you aren’t following AIP, you can substitute the baking soda and cream of tartar for 1 tsp baking powder.
**Dumplings will dissolve if overcooked.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Keywords: aip/paleo chicken and dumpling soup, grain-free dumplings, aip/paleo chicken soup with dumplings
Made this tonight! So much flavor! Like Olivia, I struggled with the dumplings a bit too. I do t think mine were cooked all the way through. I didn’t add any additional coconut milk to the dough mixture. I was slightly crumbly, but soft and formed well. Wasn’t sure exactly what the texture should be like. I had the temp at a hearty simmer (low boil), and cooked them for 8 minutes. Any advice? I will definitely make this again!
Thanks for your review, Lisa. If they aren’t disintegrating then keep cooking a bit longer until they’re cooked through – or make them smaller!
Delicious! You and your website have saved me as I’ve navigates the AIP elimination diet! Thank you! ❤️
Felt like comfort food to me! so buttery and rich with all of the cleanest ingredients. My first recipe I have made of yours. I am so excited to try many more!
I can’t seem to cook through the dumplings and yet being mindful of the warnings of overcooking them, I feel I was eating them uncooked. It says cook them in the simmering pot. Is the heat on high while the dumplings are cooked?
Hi Olivia, you can turn the heat up if your dumplings aren’t cooked after 10 minutes, or try making them smaller – but definitely cook them all the way through!
This is DELICIOUS! I followed the recipe almost exactly, but I added in some minced fresh ginger and a splash of lemon juice – just personal preference in any chicken soup I made. The little “carb balls” aka dumplings are soooooo good. It feels so indulgent that it’s hard to believe it’s good for those of us with food sensitivities!
I’m so glad you enjoyed and love those additions! Thanks for taking the time to leave a review!
Nicole, this recipe looks amazing. I have been looking for clean ingredient dumplings for years. I didn’t know you had the other recipe that you mentioned in the post for them using cassava flour as well – I’ll have to check that out.
My question on these is if you store the dumplings in the soup do they continue to soak up the liquid in the soup like my cassava pasta does? Maybe the dumplings should be stored separately..? Thanks in advance.
Hi Holly, they store just fine in the fridge, it’s the heat and cooking of them too long that will cause them to break down so no worries there. Enjoy!
Nicole, this is an outstanding recipe! It’s rich and savory and those dumpings..Holy Cow, they are SO delicious! This recipe will cure any carb and comfort food cravings for sure. Thank you once again for sharing such unique and incredibly tasty creations.
I’m so glad you enjoyed, Holly! Thanks for your review!