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.
Nutrition Information
Kirby says
This soup is AMAZING! I did make it from a whole chix cut into 8 pieces. Re: all the comments about the balls falling apart, mine fell apart when I put the lid on. When I didn’t put the lid on to reheat my batch without the balls, the balls stayed together. Thanks for this recipe!
Cara says
OMG....this is amazing! I used a rotisserie chicken and added more veggies and stock. My dumplings also didn't stay formed even tho I added more of both flours. I just mixed it all in (there are still some chunks that resemble dumplings). And it is DE-LISH-OUS! Thank, Jessica!
Donna Escareno says
The broth was absolutely amazing. We loved the flavors. My dumplings almost completely evaporated. Help! What did I do wrong?
Christa says
I made this tonight and we loved the flavor but the dumplings didn’t hold shape and just melted out over the top of the soup. It was still yummy but how can I get the dumplings to hold shape?
Jessica DeMay says
Hi Christa- thanks for trying it and I'm sorry about the dumplings. I really don't know. Others have had that issue, but I didn't at all. Did you sub any ingredients? I'm glad it was still yummy.
Pat says
Best chicken and dumplings ever. My family loved it and said this recipe was a keeper. Will be making it again very soon.
Jessica DeMay says
Thanks, Pat! So glad your family loved it. Thanks for the great feedback!
Mindy says
Hi, I have a question about the dumplings. The recipe calls for 3/4 cup full fat coconut milk. I am wondering should I pre-blend the contents of the can then measure 3/4 or should I just use the thick portion or just the thin portion?
I am very new to using coconut milk, so I have no idea when it is called for in a recipe how to use the ingredient.
Thank you in advance for your help.
Jessica DeMay says
Hi Mindy, just give the can a good shake first and then measure it. Hope you love the soup.
Emilie Lasher says
So this recipe was delicious! The flavor was so good and it tasted like it had been cooking for hours!! I did have one problem. My dumplings completely fell apart. They blended in with the broth. I followed the recipe, so I’m not sure what went wrong! The only thing I can think of is that I used almond meal instead of almond flour? Even though I read they are interchangeable.
Camryn says
Is there a way to use already cooked chicken?
Jessica DeMay says
Hi Camryn- yes, just add it at step 8 and ignore all the steps of cooking it.
Cindy says
Great recipe. So nice to be able to have dumplings again. I added a little rosemary, garlic powder and my favorite all natural seasoning blend. Also used chicken tenders, cut up cause that was all I had. Made it a little easier but hope to try a whole chicken next time. I also doubled the carrots and celery and added mushrooms. Thanks for a great recipe. It’s a keeper!
Jessica DeMay says
You're welcome, Cindy! Thanks for trying it! I'm so glad you like it. 🙂
Kelly Sobel-Pilkinton says
Is there a substitute for cassava flour?
Jessica DeMay says
Hi Kelly- not that I know of. I haven't tried any others so I don't feel confident recommending something else.
Christine says
So it has 3/4 cup coconut milk in the soup part but in the directions to doesn't say when to put it in. So is it with the broth? Nevermind I finished reading the rest of the instructions