Chicken and Dumplings

paleo chicken and dumplings

My Grandmother made chicken and dumplings for me during one her infrequent visits to Arizona.  If there is one down side to growing up in the military, it’s the lack of connection that I feel with my extended family because I didn’t grow up around them.  Anyhow, back to me watching Grandma mixing up flour and salt then rolling them into dumplings.  I can hear the broth bubbling  as it cooked the soft doughy balls into magic gooey biscuits.

 

paleo chicken and dumplings

It was love at first bite and then, well, the visit was over.  I saw my Grandma several years ago during the holidays and she gave me an old family cookbook with her scribbled notes inside.  Low and behold, I found her recipe and was also able to recreate the dumplings into a Paleo, egg-free version that is on the money.  I hope you enjoy it as much as I do.

5.0 from 5 reviews
Chicken and Dumplings
 
Author:
Ingredients
Broth
  • 3 lbs of chicken thighs, with skin and bone
  • 1 tsp salt
  • 1½ tsp of poultry seasoning
  • 1 small onion, peeled and diced
  • 2 ribs of celery, diced
  • 6 cups of water
  • ½ cup of milk of choice
  • 2 tbsps of curly parsley, diced
  • 2 tbsp of tapioca flour
Dumplings
Instructions
  1. Over medium heat, add the chicken thighs, onions, celery, water, poultry seasoning , and salt to a soup pot.
  2. Cover and let cook over medium heat for 45 minutes.
  3. Turn down the stove to low and remove the chicken thighs from the broth.
  4. Remove the meat from the bones and place the meat back into the soup.
  5. In a small cup, combine the milk and the 2 tbsps of tapioca flour to make a slurry.
  6. Add this to your soup.
  7. To make the dumplings, first grind the slivered almonds into a fine flour in your blender or food processor.
  8. Next add the tapioca flour and salt to the blender and pulse for 30 seconds.
  9. Then add in ⅓ cup of the soup broth and mix until you have soft dough.
  10. Roll the dough into 1" balls, you should get 9 dumplings.
  11. Drop this into the broth and cook for 15 minutes over medium low.
  12. Enjoy!

paleo chicken and dumplings

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Comments

  1. says

    Yum, yum, yum! I have been craving some good chicken & dumplings and was struggling to figure out how to make it grain-free. Thank you so much for this recipe! I just started following your blog a few weeks ago and am loving it! And it’s always nice to see bloggers from the Pacific NW (I’m in Seattle). :)

  2. Ronalyn Hurley says

    I haven’t made dumplings since I gave up gluten and I really miss Chicken and Dumplings. I will give your dumpling recipe a try.
    You might want to correct a typo in your instructions. (4. Remove the meat from the breasts and place this back into the soup.) Of course everyone will know you meant thighs but…..

    Thanks for sharing your recipe.

  3. says

    This looks amazing! I just had chicken soup on Friday night, and was not happy that I couldn’t have any matzah balls floating around in there, so I will definitely be trying out your dumpling recipe for future chicken soups!

  4. says

    Wow this looks great! I’ve had duck dumplings at Primal Pantry cafe in Brisbane (QLD, Australia) before but have never attempted making something similar myself. They just seem so fancy, how on earth could I replicate that myself?! But this recipe looks do-able for me, so I’m keen to give it a go!

    With the tapioca flour could I use arrowroot instead? I’ve read it’s a bit less tricky on digestion so I have it in the pantry.

    Thanks!
    Aimee x

  5. mom2one01 says

    OH, how I have missed my chicken and dumplings! It’s that time of year here in the South where it’s being made everywhere too! Can’t wait to try this! :D How do you think it would cook up in a crockpot? LOVE, LOVE, LOVE your blog!!! xoxo

  6. says

    Thanks so very much for this recipe! I made it right away and the result was the best broth ever with fantastic dumplings! I ended up throwing all of the parsley into the soup. I simmered the soup for hours to extract all of the good stuff from the bones. Yummmm!

  7. Ambruss says

    Looks great and looking forward to trying the recipe. Could I sub almond flour for the blanched almonds? If so about how much? Thank you

  8. Carol says

    Kelly–just wanted to tell you that I made this wonderful soup the other night and my family tore it up!!! The only thing I subbed was Arrowroot instead of tapioca–bc that is only what I had. Great job, I love your recipes—you rock!

  9. Tessa says

    Hi, I recently found your blog and LOVE it! You have wonderful recipes. Thank you!! I already have almond flour on hand and would like to use that instead of grinding the almonds. I am wondering how much almond four to use? When you grind the almonds up do you know the amount of flour it makes. Thanks, Tessa

    • says

      Hi Tessa, it completely varies per flour. I would think you need anywhere from 1 1/2 cup sto 2 cups of finely ground flour. Start with adding 1/4 cup at a time until you get a “bread-like” dough. Good luck hun!

  10. Mary says

    Made this tonight with leftover roasted chicken and broth from the crock pot yesterday. Not quite as fluffy as regular flour dumplings, but, hey, definitely a great dish and it quenches the hunger for one of my favorite dishes that I haven’t been able to have for way too many years! Delicious! Thank you Kelly!

  11. Meghan says

    My son is allergic to nuts what could I use instead of the almonds? Coconut flour? Thanks really looking forward to trying this for my family.

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