Whole30 Hearty Chicken Soup with Herb Dumplings
Cozy up with a bowl of Whole30 Hearty Chicken Soup with Herb Dumplings, the ultimate comfort food that pairs nourishing ingredients with a satisfying twist. Packed with tender chicken thighs, fresh vegetables, and fragrant herbs, this soup is elevated by fluffy, grain-free dumplings made from almond flour, tapioca flour, and full-fat coconut milk. The rich, wholesome broth is simmered to perfection, creating a flavorful and warming meal that's Whole30-compliant and gluten-free. Perfect for chilly evenings or as meal prep for the week, this hearty recipe is a delicious way to enjoy clean eating without sacrificing comfort or flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs, boneless and skinless
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 medium celery stalks, chopped
- 4 cloves garlic cloves, minced
- 6 cups chicken broth, low sodium
- 1 leaf bay leaf
- 1 teaspoon thyme, dried
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup almond flour
- 0.5 cup tapioca flour
- 1 teaspoon baking powder, Whole30 compliant
- 0.5 cup coconut milk, full fat
- 1 large egg
- 2 tablespoons parsley, chopped
- 1 tablespoon chives, chopped
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 6-8 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion, sliced carrots, and chopped celery. Sauté until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Return the chicken to the pot and add the chicken broth, bay leaf, dried thyme, salt, and black pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 25 minutes or until the chicken is cooked through.
Meanwhile, in a mixing bowl, combine the almond flour, tapioca flour, and Whole30 compliant baking powder for the dumplings.
In another bowl, whisk together the coconut milk and egg, then gently mix this into the flour mixture. Fold in the chopped parsley and chives.
Once the chicken is cooked, remove it from the pot, shred with two forks, and return to the soup.
Using a small spoon, gently drop spoonfuls of the dumpling mixture into the simmering soup. Cover and cook for another 10-12 minutes until the dumplings are cooked through.
Remove the bay leaf, taste, and adjust seasoning if necessary. Serve hot and enjoy!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.0 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 668 mg | 14% | |
*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.
