Whole30 Chicken Soup Dumplings
Transform your comfort-food cravings with these Whole30 Chicken Soup Dumplings, a healthier take on a beloved classic. This recipe combines tender shredded chicken with aromatic ingredients like ginger, garlic, and coconut aminos, encased in delightfully soft, gluten-free dumpling wrappers made from almond and arrowroot flour. Simmered in a rich bone broth and steamed to perfection, these dumplings offer a flavor-packed experience while staying true to Whole30 guidelines. Perfect for meal prep or a cozy dinner, these savory pockets are finished with freshly sliced scallions and serve beautifully with extra coconut aminos for dipping. Dive into this wholesome, paleo-friendly dish that proves indulgence can also be clean and nourishing!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken thighs
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 Celery stalk, diced
- 1 tablespoon Ginger, minced
- 4 cups Chicken bone broth
- 2 tablespoons Coconut aminos
- 1 teaspoon Fish sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Arrowroot flour
- 1 cup Almond flour
- 3 tablespoons Whole30-compliant ghee, melted
- 0.75 cup Cold water
- 2 tablespoons Scallions, thinly sliced
Instructions
Place chicken thighs in a large pot over medium heat and add the chopped onion, minced garlic, diced carrot, diced celery, and minced ginger.
Pour in the chicken bone broth and bring the mixture to a boil. Cover the pot, reduce heat to low, and simmer for 20 minutes.
Once cooked, remove the chicken thighs and shred them using two forks. Set aside to cool.
Add coconut aminos, fish sauce, salt, and black pepper to the soup pot. Let the broth continue to simmer for an additional 10 minutes to deepen the flavors.
While the broth simmers, prepare the dumpling wrappers by mixing arrowroot flour and almond flour in a large bowl.
Stir in melted Whole30-compliant ghee and cold water until a dough forms. It should be smooth and pliable. Cover with a damp cloth to keep it moist.
Divide the dough into 12 equal pieces, and roll each piece into a thin circle about 3 inches in diameter.
In a mixing bowl, combine shredded chicken with enough broth to moisten but not soak the chicken. This mixture will serve as the filling.
Place a tablespoon of chicken filling in the center of each wrapper. Carefully fold the edges over the filling and pinch to seal, creating a small pouch.
Prepare a steamer by adding water below the steaming basket and bringing it to a simmer. Line the basket with parchment paper or cabbage leaves to prevent sticking.
Place dumplings in the steamer basket, ensuring they are not touching, and cover. Steam for 10 minutes or until the dumpling wrappers are translucent.
Garnish with sliced scallions before serving.
Enjoy hot with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
3714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 478.2 g | 174% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 23.0 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 661 mg | 51% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1625 mg | 35% | |
*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.
