Whole30 Chicken Dumpling Soup
Cozy up with a steaming bowl of Whole30 Chicken Dumpling Soup, a nourishing and hearty meal made entirely from wholesome, grain-free ingredients. This recipe features tender, shredded chicken simmered in a fragrant broth packed with onions, carrots, celery, and garlic, then elevated with aromatic thyme and a hint of bay leaf. What sets this soup apart are the melt-in-your-mouth almond flour dumplings, crafted with arrowroot flour, coconut cream, and a touch of apple cider vinegar for a fluffy, satisfying texture. Perfect for meal prepping or a comforting family dinner, this gluten-free, dairy-free, and Paleo-friendly soup comes together in just over an hour and serves up to six. Whether you're following Whole30 or simply craving a clean, delicious bowl of soup, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1.5 pounds chicken breasts, boneless and skinless
- 1 large bay leaf
- 1 teaspoon thyme, dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup almond flour
- 0.25 cup arrowroot flour
- 0.5 teaspoon baking soda
- 0.25 cup coconut cream
- 1 teaspoon apple cider vinegar
- 1 large egg
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery, and sauté until they are tender, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chicken broth, chicken breasts, bay leaf, thyme, salt, and pepper to the pot.
Bring the soup to a boil, then lower the heat to a simmer.
Cover the pot and cook until the chicken is cooked through, about 20 minutes.
While the soup is simmering, prepare the dumplings: In a bowl, whisk together the almond flour, arrowroot flour, and baking soda.
In another bowl, mix the coconut cream, apple cider vinegar, and egg. Whisk until smooth.
Combine the wet and dry ingredients to form a thick batter.
Once the chicken is cooked, remove it from the pot and shred it using two forks.
Return the shredded chicken to the pot.
Scoop small spoonfuls of the dumpling batter and gently drop them into the soup, covering the surface.
Cover the pot and let the dumplings cook until they are firm and cooked through, about 10-12 minutes.
Taste and adjust the seasoning if necessary, then remove the bay leaf.
Serve the chicken dumpling soup hot and enjoy this wholesome, hearty meal.
Nutrition Facts
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 8219 mg | 357% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 50.3 g | ||
| Protein | 268.8 g | 538% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 616 mg | 47% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4344 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
