How is this creamy chicken soup dairy-free?

Instead of using butter and flour or heavy cream, this chicken and dumplings recipe relies on coconut cream to make it thick and creamy without dairy. Plus, the dumplings are made with coconut milk so they're also dairy-free.

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 Ingredient Substitutions section of the blog post for my suggestions.

How can I thicken my soup?

While traditional recipes may use a roux base of butter and flour to create thickness, this dairy-free and grain-free chicken and dumplings uses coconut cream as a thickener. If you'd like even thicker soup, you can try adding a slurry with 1 TBSP arrowroot or tapioca starch with 1.5 TBSP cold water and whisk it into the soup just before taking it off the heat.

Chicken and Dumpling Soup (AIP, Paleo) • Heal Me Delicious

Description

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!

Ingredients

Units Scale

Chicken Soup

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)

Grain-free Dumplings

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

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Instructions

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.

Notes

*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