This creamy gluten-free and dairy-free 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 AIP, paleo, 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)
- To a large stockpot or dutch oven, 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, or until cooked through. 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