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.
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.
- 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
- 1/2 cup Tapioca flour
- 1½ cups of blanched, slivered almonds
- ½ tsp of salt
- ⅓ cup of broth
- Over medium heat, add the chicken thighs, onions, celery, water, poultry seasoning , and salt to a soup pot.
- Cover and let cook over medium heat for 45 minutes.
- Turn down the stove to low and remove the chicken thighs from the broth.
- Remove the meat from the bones and place the meat back into the soup.
- In a small cup, combine the milk and the 2 tbsps of tapioca flour to make a slurry.
- Add this to your soup.
- To make the dumplings, first grind the slivered almonds into a fine flour in your blender or food processor.
- Next add the tapioca flour and salt to the blender and pulse for 30 seconds.
- Then add in ⅓ cup of the soup broth and mix until you have soft dough.
- Roll the dough into 1″ balls, you should get 9 dumplings.
- Drop this into the broth and cook for 15 minutes over medium low.
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