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AIP Chicken and Dumpling Soup

AIP Chicken and Dumpling Soup
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This comforting AIP Chicken and Dumpling Soup is a hearty, nourishing dish with tender chicken, a creamy herb-infused broth, and soft grain-free dumplings. Perfect for cozy nights or when you need a warm hug in a bowl, this recipe is both gut-friendly and irresistibly delicious!

Ingredients

Scale

For the Chicken Soup:

  • 2 TBSP olive oil
  • 1 large yellow onion, diced
  • 1½ cups diced celery (about 3 large stalks)
  • 2 cups carrots, sliced into ½-inch rounds (about 4 medium carrots)
  • 6 boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 2½ tsp sea salt
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp fresh sage, finely chopped
  • 2 tsp fresh thyme, finely chopped
  • 3 cups sodium-free chicken bone broth (AIP-compliant)
  • 2 cups full-fat coconut cream (additive-free)

For Grain-Free Dumplings:

  • ½ cup coconut flour
  • ½ cup cassava flour
  • ¼ cup arrowroot flour
  • 1 tsp sea salt
  • ½ tsp baking soda
  • 1 tsp cream of tartar*
  • 1 cup full-fat coconut milk

Instructions

Step 1: Prepare the Soup Base

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add diced onion, celery, and carrots, cooking until onions turn translucent (about 5 minutes). Add chicken thighs, garlic, salt, onion powder, garlic powder, sage, and thyme. Stir occasionally to brown the chicken on all sides.

Reduce the heat slightly and pour in the chicken bone broth. Let the soup simmer for about 20–25 minutes until the chicken is fully cooked and tender.

Step 2: Make Dumpling Dough

While the soup simmers, combine coconut flour, cassava flour, arrowroot flour, baking soda, salt, cream of tartar*, and coconut milk in a mixing bowl. Stir until you get a soft dough consistency. If the dough feels too dry, add more coconut milk one tablespoon at a time until pliable but not sticky.

Step 3: Shred Chicken & Finish the Soup Base

Use a slotted spoon to remove the cooked chicken from the pot. Shred it into bite-sized pieces using two forks and return it to the pot. Stir in the coconut cream and bring the soup back to a gentle simmer.

Step 4: Cook Dumplings

Using a cookie scoop or large spoon, form small balls of dumpling dough and gently drop them into the simmering soup. Cook for about 5–10 minutes until firm but tender. Avoid overcooking as this can cause dumplings to dissolve.

Taste and adjust seasoning if needed. Garnish with chopped chives before serving (optional).

Notes

Serving Suggestions:

Serve hot with freshly chopped chives for garnish. Pair with a simple green salad or roasted vegetables for a complete meal.

Tips & Tricks:

  • For even dumpling sizes, use a cookie scoop or small ice cream scoop.
  • Avoid stirring vigorously once dumplings are added to prevent them from breaking apart.

Storage & Reheating:

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat to preserve dumpling texture. For freezing, store only the soup base without dumplings—they don’t freeze well.

Find it online: https://paleo.recipes/aip-chicken-and-dumpling-soup/