Gluten-Free Chicken and Dumplings

Name: Chicken and Dumpling Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons Primal Kitchen Pure Avocado Oil; 1.5 cups celery, chopped; 1 cup carrots, sliced; ¾ cup onion, minced; 2 teaspoons fresh thyme; 1 teaspoon garlic powder; ½ teaspoon black pepper; 6 cups chicken broth; 1 cup full-fat milk (or plant milk); 3 tablespoons chopped parsley; Salt, to taste; 2 cups shredded chicken; 1.5 teaspoons tapioca starch (optional); 1 tablespoon softened butter; ½ cup almond flour; 2 tablespoons coconut flour; 1 teaspoon milk; 1 egg; Pinch of salt, pepper, and dried or fresh thyme, to taste

January 19, 2022

Jump To Recipe

Whenever it's cold outside, I'm sick, or my family is craving some serious comfort food, I break out this chicken and dumplings recipe. Made with our pure avocado oil and a whole lot of love, this tasty bowl brings warmth from the inside out. Packed with flavor and brimming with savory veggies, it's the kind of soul-soothing dish you'll want to make on repeat during cooler months.

If you thought chicken and dumplings was off the menu just because you're gluten-free, we've got some great news: Our recipe uses a combo of almond and coconut flours so you can enjoy your favorite winter comfort food again! Purchase shredded chicken and broth to save time and start from there, or follow our instructions for making your own at home (which adds about an hour to the cooking time but is totally worth it).

Chicken and Dumpling Soup

Rated 3.4 stars by 83 users

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

360

A seasonal comfort dish and a Southern staple, classic chicken and dumplings gets an upgrade with pure avocado oil and gluten-free dumplings. Use boxed chicken broth and a shredded rotisserie chicken to make it easy, or prepare your own from scratch in your instant pot. Serve this easy chicken and dumplings recipe hot and fresh or freeze leftovers and use them throughout the winter.

Author:

Primal Kitchen

Ingredients

For the soup:

2 tablespoons Primal Kitchen Pure Avocado Oil
1.5 cups celery, chopped
1 cup carrots, sliced
¾ cup onion, minced
2 teaspoons fresh thyme
1 teaspoon garlic powder
½ teaspoon black pepper
6 cups chicken broth
1 cup full-fat milk (or plant milk)
3 tablespoons chopped parsley
Salt, to taste
2 cups shredded chicken
1.5 teaspoons tapioca starch (optional)

For the dumplings:

1 tablespoon softened butter
½ cup almond flour
2 tablespoons coconut flour
1 teaspoon milk
1 egg
Pinch of salt, pepper, and dried or fresh thyme, to taste

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Directions

Optional pre-prep instructions:

Make your own chicken and broth by cooking a whole chicken in an instant pot. Simply place a whole chicken in your instant pot with a few pinches of salt and 6-7 cups of broth.
Place the lid on and set the pressure to high. Cook for 40 minutes.
Let the instant pot naturally release for 20 minutes before turning the vent and manually releasing the pressure.
Strain the broth and shred the chicken.

Make the soup:

In a pot, heat the oil on your stovetop over medium heat.
Add the onion, celery and carrot and sauté for 3-4 minutes.
Add the thyme, garlic and black pepper and give everything a stir. Add the broth and bring the broth to a simmer, then add the shredded chicken.
Cook for about 5-7 minutes, or until the vegetables are almost tender.
In a bowl, combine the butter, almond flour and coconut flour. Mix in the egg, milk, and a pinch of salt, pepper and thyme until you have a nice dough.
Once the broth has been cooking for a little bit and the vegetables have started to soften, add the milk to the pot.
When the liquid is just barely at a simmer, form the dumpling dough into small balls about ¾”-1” wide and drop them into the broth. The balls should sink below the surface and be covered by the veggies and chicken - if they don’t, gently cover them with the liquid or chicken and veggies.
Continue gently simmering the broth until the dumplings are cooked through, or about 7-10 minutes.
The dumplings will float to the surface as they cook. If you pass the 10 minute mark, you may notice the dumplings start to separate or crumble, so remove the pot from the heat once the dumplings are cooked through.
When the dumplings are cooked, season the soup with salt. Stir in the chopped parsley. Serve in bowls and enjoy!

Recipe Note

Nutrition information calculated using Cronometer.
Want a thicker, creamier broth? While cooking, ladle about ¼ cup of the simmering broth into a small bowl and whisk in the tapioca starch to make a slurry. Add the slurry back into the broth while the dumplings are cooking in the broth and stir.