Gluten Free Chicken & Dumplings {Dairy Free, Paleo Option}
This rich and creamy soup is filled with shredded chicken and vegetables and topped with fluffy, made from scratch dumplings.
Equipment
- 1 medium pot
- 1 dutch oven
- measuring cups and spoons
- 1 Wooden Spoon
- 2 forks
Ingredients
- 1.5 lbs chicken breasts
- 2 tablespoon dairy free butter or ghee
- 1 large onion small diced
- several pinches salt
- 2 celery stalks small diced
- 3 large carrots small diced
- 1 large green bell pepper small diced
- ⅛ teaspoon dill weed
- ¼ teaspoon rosemary
- 1½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme
- 1 medium bay leaf
- 2 cloves garlic minced
- ¼ cup arrowroot powder or tapioca flour
- 5-6 cups chicken stock or broth
- 1 cup full fat coconut milk
Dumplings
- ⅔ cup almond flour
- ⅔ cup brown rice flour or cassava flour for paleo
- 1 teaspoon baking soda
- 3 pinches salt
- 2 tablespoon dairy free milk lite coconut milk for paleo
- 2 tablespoon neutral oil
- 2 eggs beaten
- 1 tablespoon apple cider vinegar
Instructions
- Place raw chicken breasts in medium pot and cover with cold tap water. Cover with lid and place over burner on HIGH heat until boiling. Remove lid, reduce heat to MEDIUM or MED-LOW to maintain a moderate simmer. Cook 6-8 minutes per pound until the internal temperature is 165℉. Remove to a plate, cover with foil and let rest for about 10 minutes. Then, dice or shred with 2 forks. While chicken is cooking, begin preparing the other ingredients.
- In a large pot or Dutch oven add dairy free butter or ghee. When butter is fully melted and pot is hot, add onions, celery, and 2 pinches of salt. Sauté 2-3 minutes until they start to become tender.
- Add carrots and a pinch of salt. Sauté 5-7 minutes until carrots begin to soften.
- Add green bell peppers. Sauté 1 minute.
- Add spices and sauté until fragrant about 30 seconds stirring constantly.
- Sprinkle arrowroot powder over vegetable mixture. Cook stirring constantly for 30 seconds-1 minute. Mixture will become very thick and will start to stick to the pan.
- Add broth in 1-2 tablespoon at a time stirring constantly, scraping up anything stuck on the bottom of the pot as it begins to sizzle. Continue this process until mixture is thick and smooth.
- Stir in the rest of the broth.
- Increase heat to HIGH and bring to a boil. Reduce heat to MED-LOW to maintain a moderate simmer. Allow vegetables and broth to simmer while you make the dumplings.
- Make dumplings: In a medium bowl add almond flour, brown rice flour, baking soda, and salt. Whisk to combine. Add milk, oil, eggs, and apple cider vinegar and stir until fully combined.
- Add chicken and coconut milk into the pot. Bring back to a simmer.
- Drop tablespoons of dumpling dough into the simmering pot.*
- Cook 10 minutes covered, remove lid and cook an additional 10 minutes uncovered. Serve warm.
Notes
*You can use a small cookie scoop or 2 spoons like I did above. Using the 2 spoons method, scoop a heaping spoonful of dough with one spoon (teaspoon you would normally eat with) and use the other to scrape the dumpling dough off and into the simmering pot. Using a cookie scoop or a rounded tablespoon will create puffy round balls. Using the 2 spoon method will produce a more rustic, oval shape. Both cook the same and taste delicious.
Nutrition
Calories: 558kcalCarbohydrates: 37gProtein: 37gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 133mgSodium: 1468mgPotassium: 997mgFiber: 4gSugar: 7gVitamin A: 6251IUVitamin C: 29mgCalcium: 88mgIron: 4mg
Tried this recipe?Let us know how it was!