Chicken and Dumpling Soup

Name: Chicken and Dumpling Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 large chicken breasts; 1½ quarts chicken bone broth; 2 cups water; 2 bay leaves; 3 carrots, finely chopped; 3 celery stalks, finely chopped; 1 teaspoon salt; 1 teaspoon rosemary, chopped; 3 cloves garlic, minced; ½ large shallot, finely chopped; ¼ cup cassava flour; ¼ cup avocado oil; 1 cup coconut milk; ⅛ cup parsley, chopped; 1 cup cassava flour; 1 cup cauliflower, boiled and mashed

AIPMammal-FreeKid-Friendly

Prep: 20 min

Cook: 40 min

Total: 1 hr

Looking for a delicious paleo Chicken and Dumpling Soup? You've found the perfect dish. This recipe brings together wholesome ingredients like 2 large chicken breasts, 1½ quarts chicken bone broth, and water to create a meal that is both satisfying and strictly paleo. Whether you are meal prepping for the week or cooking a family dinner, this dish is sure to impress.

Preparing this meal is straightforward, taking a total of 60 minutes from start to finish. It is highly accommodating to dietary needs: it is fully AIP compliant, contains no mammal products, and is exceptionally kid-friendly. Enjoy a healthy lifestyle without compromising on flavor!

Why This Fits the Paleo Diet

This Chicken and Dumpling Soup is perfectly aligned with the Paleo philosophy. By focusing on whole, unprocessed ingredients like high-quality proteins, fresh vegetables, and healthy fats, it provides your body with the nutrient-dense fuel it was designed to thrive on.

We've ensured that this recipe is completely free of grains, refined sugars, legumes, and artificial additives. Whether your goal is to reduce inflammation, improve digestion, or simply enjoy a cleaner way of eating, this dish is a fantastic addition to your culinary rotation. Enjoy the benefits of ancestral eating without sacrificing taste!

Recipe

Ingredients

•2 large chicken breasts
•1½ quarts chicken bone broth
•2 cups water
•2 bay leaves
•3 carrots, finely chopped
•3 celery stalks, finely chopped
•1 teaspoon salt
•1 teaspoon rosemary, chopped
•3 cloves garlic, minced
•½ large shallot, finely chopped
•¼ cup cassava flour
•¼ cup avocado oil
•1 cup coconut milk
•⅛ cup parsley, chopped
•1 cup cassava flour
•1 cup cauliflower, boiled and mashed

Instructions

1.Throw the chicken, broth, water, and bay leaves into a big pot. Bring to a boil, then simmer until the chicken shreds easily (about 20 minutes). Fish it out and shred it.
2.Toss the carrots, celery, salt, rosemary, garlic, and shallot into the bubbling broth. Let them simmer and soften while you prep the dumplings.
3.Make the dough: Mix 1 cup of cassava flour with the mashed cauliflower until it forms a soft dough, then roll it into bite-sized dumpling balls.
4.Drop those dumplings straight into the simmering pot along with the shredded chicken and coconut milk. In a small bowl, whisk the ¼ cup cassava flour with ½ cup cold water or broth until smooth to create a slurry. Stir this slurry and the ¼ cup avocado oil into the pot to thicken the broth.
5.Cook for another 10 minutes until the dumplings are tender and floating, stir in the fresh parsley, and ladle it up!