Paleo Chicken and Dumplings Soup
Try this Paleo Chicken and Dumplings Soup recipe
Try this Paleo Chicken and Dumplings Soup recipe
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 1 medium onion diced
- 2 celery ribs diced
- 3/4 cup almond flour
- 2 medium carrots diced
- 3/4 cup full-fat coconut milk
- 1/4 teaspoon turmeric powder
- 1/2 cup arrowroot starch
- 2 tablespoons ghee
- 1 whole chicken cut into 8 pieces (i used 8 thighs)
- 1/2 teaspoon fresh thyme
- 2 quarts (8 cups) chicken broth
- 3/4 cup cassava flour
- Carbohydrate 8.98159798703128 g
- Cholesterol 72.1802810750464 mg
- Fat 33.1474449939137 g
- Fiber 2.83713193492757 g
- Protein 3.49819598525793 g
- Saturated Fat 17.7147434752865 g
- Serving Size 1 1 serving (113g)
- Sodium 209.454960222501 mg
- Sugar 6.14446605210371 g
- Trans Fat 2.25784537874524 g
- Calories 336 calories
Step-by-step
- 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 through.
- Garnish with fresh parsley or chives, if desired.
My Comfort Food Journey: A Paleo Chicken and Dumplings Soup Adventure
Comfort food. The very words conjure up images of warmth, nostalgia, and a feeling of being utterly cared for. For me, that feeling is deeply tied to soup. There’s something so inherently comforting about a steaming bowl of flavorful broth, especially when life gets a little hectic. Lately, I've been on a quest to recreate some of my favorite classic recipes with a healthier, Paleo twist. This Paleo Chicken and Dumplings Soup is the result, and let me tell you, it’s a game-changer. It perfectly captures that comforting essence while ditching the unnecessary processed ingredients.
I've always loved chicken and dumplings. The fluffy dumplings soaking up the rich broth, the tender chicken...it's pure bliss. But traditional recipes often rely on heavy cream, refined flour, and other ingredients that don't quite align with my current health goals. This Paleo adaptation was a challenge, but the outcome was well worth the effort. It’s the perfect balance of wholesome goodness and old-fashioned flavor.
The key to this soup's success lies in the carefully chosen ingredients. I've replaced traditional wheat flour with a blend of almond and cassava flour, creating light, airy dumplings that are surprisingly similar to the classic version. The chicken broth forms the base of the soup, infused with the subtle sweetness of carrots and celery, the fragrant touch of thyme, and a hint of warmth from turmeric. The ghee adds a beautiful richness, and the coconut milk at the end brings a velvety creaminess that's both satisfying and surprisingly light.
The process of making this soup is a mindful one. It involves carefully browning the chicken pieces for a beautiful depth of flavor, gently sautéing the vegetables until tender, and then simmering everything together until the chicken is perfectly cooked through. The dumplings are quick and easy to make, requiring only a simple mix of flours, coconut milk, and a pinch of salt and baking soda. The whole process is relaxing and therapeutic; a welcome break from the day-to-day chaos.
Serving this soup is a joy. The aroma alone is enough to make anyone feel cozy and content. I often garnish mine with fresh parsley, which adds a bright, fresh touch to the rich broth. And honestly? This soup is even better the next day. The flavors have melded together beautifully, creating an even richer and more satisfying experience. It's a true testament to slow cooking and allowing the ingredients to work their magic.
This Paleo Chicken and Dumplings Soup has quickly become a staple in my kitchen. It's the perfect comfort food for busy weeknights or lazy weekends. It’s healthy, delicious, and most importantly, it makes me feel good from the inside out. It’s the perfect blend of healthy eating and heartwarming memories, a testament to how nourishing food can be both flavorful and fulfilling. Give it a try; I'm confident you'll love it as much as I do. Enjoy!
