This Paleo Chicken and Dumplings Soup is easy to make and comforting to eat. Loaded with juicy chicken, fresh veggies, and tender dumplings. Gluten free, dairy free, and so satisfying.
This soup is from a new Paleo cookbook that I have been loving called Paleo Soups and Stews. It's written by Simone of Zenbelly. I just love a comforting bowl of soup and this book is packed with them. Everything from creamy soups, to hearty stews, to breads and crackers to enjoy with the soup.
Besides this amazing Chicken and Dumplings Soup, I have also made the West African Cashew Soup and the Spicy Shrimp and Chorizo Soup. Both of those were so good and had so much flavor. I love that the book is a mix of classics that we all know and more unique ones that are fun to try!
This soup comes together pretty quickly. I always thought chicken and dumplings was super hard to make so this was my first time making it and I was pleasantly surprised. The most time consuming part is chopping the veggies and I always like to do that a day or two ahead of time. Then it's just cooked on the stove and ready in under an hour.
It is packed with juicy, tender chicken (I used thighs), a rich broth, perfectly cooked vegetables, and the easiest dumplings. It's a meal the whole family will love!
You will love this soup because it is comforting, hearty, and easy to make. A healthy version of the classic that is perfect for a cold day.
Here is the link to the cookbook that is definitely worth checking out!
Looking for more soup recipes? Here are some of my favorites! Paleo Pizza Soup, Paleo Creamy Potato Leek Soup, and Paleo Squash Soup. Those are all Whole30 approved as well, not this one though because of the dumplings.
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Paleo Chicken and Dumplings Soup
Ingredients
Soup
- ½ cup arrowroot starch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 whole chicken, cut into 8 pieces (I used 8 thighs)
- 2 tablespoons ghee
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- ½ teaspoon fresh thyme
- ¼ teaspoon turmeric powder
- 8 cups chicken broth
- ¾ cup full-fat coconut milk
Dumplings
- ¾ cup almond flour
- ¾ cup cassava flour
- ¾ teaspoon baking soda
- 1 ½ teaspoons salt
- ¾ cup full-fat coconut milk
Instructions
- In a large bowl, whisk together arrowroot powder, salt, and pepper. Dredge the chicken pieces in the mixture, coating them on all sides.
- In a large, heavy-bottomed pan, heat the ghee. When hot, add the chicken in batches and cook until golden brown on all sides, 4-5 minutes a side.
- Remove the chicken and set aside. Add the onion, celery, and carrots to the pot and sauté for 5-7 minutes, until the veggies have softened.
- Stir the thyme and turmeric into the vegetables. Pour in the broth, scraping up any brown bits that are stuck to the bottom of the pot.
- Return the chicken to the pot and bring to a simmer. Simmer the soup until the chicken is cooked through, about 20 minutes. Remove the chicken pieces and set them aside to cool.
- While the soup is simmering, make the dumplings. Mix together the almond flour, cassava flour, baking soda, salt, and coconut milk. Use your hands to form the dough into 24 small dumplings. The dumplings should be somewhat round, but still rustic looking.
- Drop the dumplings into the simmering soup and cook for 5 minutes.
- When the chicken is cool enough to handle, remove the meat from the bones and shred it. Discard the skin and bones. (Save the bones for making broth, if desired.)
- Add the shredded chicken and coconut milk to the soup and simmer another 3-4 minutes, until heated though. Garnish with fresh parsley or chives, if desired.
Kalie says
Mine bubbled up like a volcano when I added in the dough balls...not sure why? I may have added vinegar to my bone broth when I was making it as I sometimes do...so I think it could have been that! And so some of my dough balls fell apart, but the taste is still great!
Jessica DeMay says
Thanks for trying my recipe, Kalie! That's strange- I definitely didn't have that happen, but I think you're on the right track thinking it may be the vinegar from the broth. I'm glad it still tasted good. Thanks for the feedback!
Paige says
I made the dumpling batter and it was not shapable at all. A think batter, not dough. Is 3/4 cup milk correct? Confused.
Jessica DeMay says
Hi Paige- I'm sorry about that! Yes, that is the correct measurement. It could be the flours you used. I use Anthony's Goods brand and love it. I would just continue to add flour until a dough formed- it's probably too late for that advice now though! I hope you still enjoyed the soup and you try it again!
Grace JONES says
I think you may have used the wrong coconut milk. Try full fat in a can.
Abby J says
Would I be able to make this crock pot compatible?
Jessica DeMay says
Hi Abby- Yes, I think so. Add all the "soup" ingredients, minus the arrowroot powder and coconut milk, to the crock pot and cook on low for 8 hours or high for 3-4. Remove the chicken and pick all the meat off. Add back to the crock pot. Mix the arrowroot and coconut milk and add once finished cooking. Make the dumplings and add to soup and cover to let cook.
*That's just a rough guess, but that's how I would do it. Hope that helps!
Maria says
I just came back from the store & realized I don't have coconut milk for the dumplings! Would almond milk work?
Jessica DeMay says
Hi Maria- I don't know for sure, but I think that should work fine. I hope you enjoy the soup!
Pamela says
I made my classic chicken soup but my kids really wanted dumplings. I love so many of your recipes and my search for paleo dumplings pulled up this recipe. I am totally impressed! I made them exactly as the recipe is written. They were delicious! I can't wait to make them again. Thank you for another amazing recipe!
Jessica DeMay says
You're welcome, Pamela! Thank you for trying my recipes and for the kind feedback! I'm so glad this soup was enjoyed 🙂
Elizabeth says
This is SO FREAKIN GOOD. I made this for 2 different clients and not only did they love it, but now I've been dreaming of making it for myself. This is a food I kind of wrote off as impossible once I went paleo. I'm positively tickled to have it back on the menu.
Jessica DeMay says
Thank you so much, Elizabeth! I'm so glad you found the recipe and can enjoy it again! 🙂 Thanks for making it and for the great feedback!
Beth R. says
If I don't have cassava flour, can I use coconut flour instead or arrowroot?
Jessica DeMay says
Hi Beth- you can try arrowroot, that should work. Coconut definitely won't work because it's a much drier flour and the measurements would be different. Hope you enjoy!
Kristin says
Beth, I was going to ask the same question. I don't have cassava flour, so I was wondering if you made this with any substitution that worked for the dumplings?
Lauren says
My soup is way more yellow and opaque than the picture, my turmeric is extra fresh I think. I'm a northerner and have never made dumplings before and mine too were runny and disappeared into the soup... I added a whole extra cup of almond flour and that did the trick for actual formed dumplings. It is delicious though! Thank you
Jessica DeMay says
You're welcome, Lauren! Thank you for trying my soup! This was my first time making dumplings as well 🙂 I'm sorry they didn't hold together at first and I'm glad you found a solution to it!
Melissa says
I made this tonight and followed the directions to a tee and the dumplings disintegrated into the soup. I was really excited to eat this ?
Jessica DeMay says
Hi Melissa- I'm so sorry that happened. I'm not sure why that would be. Mine definitely held together. I hope it was still edible!
Mary Ann | The Beach House Kitchen says
This is one of my favorite soups Jessica! So hearty! I love the dumplings!
Jessica DeMay says
Thank you, Mary Ann!