AIP Chicken and Dumpling Soup

There’s nothing quite like chicken and dumpling soup—it’s warm, filling, and feels like the food version of a hug. This Autoimmune Protocol (AIP) twist on the classic recipe is made with gut-friendly ingredients, but here’s the truth: it’s so tasty that anyone will love it. Juicy chicken, creamy broth, and soft, grain-free dumplings? Sounds like the perfect dinner for a chilly evening.

Chicken and dumpling soup’s roots stretch back to Europe, where dumplings were a go-to addition for hearty soups. Over time, it found its way into kitchens worldwide as a beloved comfort food. My version stays true to those nostalgic vibes but swaps in ingredients that your gut will thank you for. Ready to whip this up? Let’s get cooking!

Recipe Overview

Quick Info

Here’s the rundown:

• Time: About 1 hour start to finish.
• Servings: Makes 4–5 bowls. Perfect for dinner or meal prep.
• Difficulty: Moderate. It’s straightforward, but you’ll be prepping dumplings and shredding chicken. I’ll walk you through every step!

Tools You’ll Need:

• Large pot or Dutch oven
• Mixing bowls
• Spoon or cookie scoop (for dumplings)
• Slotted spoon
• Forks (for shredding chicken)

Don’t have a Dutch oven? No worries—a heavy-bottomed pot works just fine.

Ingredients

Soup Base:

• 2 TBSP olive oil: For a rich start (sub avocado oil if you like).
• 1 large yellow onion, diced: The foundation of all great soups.
• 1.5 cups diced celery: About 3 stalks. Adds crunch and depth.
• 2 cups carrots, sliced (around 4 medium carrots): Sweet and earthy. Parsnips work too!
• 6 boneless, skinless chicken thighs: Juicy and flavorful. Use breasts if you prefer, but thighs are the star here.
• 3 cloves garlic, minced: Because garlic makes everything better.
• 2½ tsp sea salt: Adds balance.
• 1 tsp onion powder & ½ tsp garlic powder: Layers of savory flavor.
• 1 tsp fresh sage, chopped: Earthy goodness. Substitute dried sage (use half the amount).
• 2 tsp fresh thyme, chopped: A bright herbal kick. Dried thyme also works.
• 3 cups sodium-free chicken bone broth: Go homemade if you’ve got it.
• 2 cups full-fat coconut cream, additive-free: Makes the broth luxuriously creamy.

Grain-Free Dumplings:

• ½ cup coconut flour: Helps hold it all together. Tigernut flour is a great backup.
• ½ cup cassava flour: Provides elasticity.
• ¼ cup arrowroot flour: For binding power.
• 1 tsp sea salt: Flavor boost.
• ½ tsp baking soda + 1 tsp cream of tartar: The secret duo for fluffiness.
• 1 cup full-fat coconut milk: Moisture for soft, airy dumplings.

Step-by-Step Instructions

Step 1: Build the Soup Base

Start by heating olive oil in your pot over medium heat. Once it’s hot, toss in the diced onion, celery, and carrots. Stir occasionally until the onion turns translucent and fragrant—about 5 minutes.

Next, add the chicken thighs, garlic, sea salt, onion powder, garlic powder, sage, and thyme. Stir everything together and let the chicken brown lightly. This locks in flavor! Lower the heat and pour in the bone broth. Simmer for 20–25 minutes until the chicken is cooked and tender.

Step 2: Make Your Dumpling Dough

While the soup simmers, it’s dumpling time. In a mixing bowl, combine coconut flour, cassava flour, arrowroot flour, salt, baking soda, cream of tartar, and coconut milk. Mix until you get a soft dough. It might be a little dry—add coconut milk one tablespoon at a time to fix that.

Pro tip: Use your hands to knead the dough. It makes everything come together perfectly.

Step 3: Shred the Chicken

Once the chicken’s ready, scoop it out of the pot using a slotted spoon. Shred it into bite-sized pieces with two forks, then toss it back into the pot. Add the coconut cream and stir to create a rich and creamy base.

Step 4: Cook Your Dumplings

Using a spoon or cookie scoop, form small balls of dough and drop them into the gently simmering soup. Be gentle—don’t overcrowd the pot. Let them cook for 5–10 minutes until they’re soft but firm enough to hold together.

Pro tip: Stir lightly while cooking to avoid breaking the dumplings apart.

Tips & Variations

Make It Your Own:

• Not AIP? Swap coconut cream for heavy cream or almond milk.
• Love spice? Add turmeric or smoked paprika for a flavor boost.
• Seasonal twist? Try zucchini or squash instead of carrots in warmer months.

Serving & Storing

How to Serve:

Ladle the soup into bowls and sprinkle with fresh chives for a pop of color and flavor.

Leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove to keep the dumplings intact.

Meal Prep Tip:

Freeze just the soup base—not the dumplings, as they don’t hold up well after freezing.

This AIP Chicken and Dumpling Soup is pure comfort in a bowl—perfect for lazy evenings, meal prepping, or whenever you’re craving a little TLC in food form. Give it a try, and let your taste buds do the happy dance!

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