AIP/Paleo Chicken and Dumplings
Posted on March 08 2021
One of my absolute favorite comfort food dishes is Chicken and Dumplings. I love the way the broth is thickened by the dumplings and the way the dumplings puff up and soak up some of the broth. In all honestly this is probably the best Chicken and Dumplings I have ever had, including my pre-paleo days. Our executive chef is amazing; I asked her to come up with a paleo recipe and this is what she created. She even took the idea further making it AIP (Auto-Immune Protocol). The addition of turmeric turns the broth a rich golden yellow and provides additional healing health benefits. The soup part freezes well so make a big batch and store leftovers for those days when you need a little healing, culinary love. Clean ingredients and easy to make, this is real-food done right.
AIP/PALEO CHICKEN & DUMPLINGS
- 1 teaspoon salt
- I teaspoon garlic powder
- 1 whole chicken, cut into 8 pieces (or any combination of 8 pieces you like)
- 2 T. olive oil
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh sage, chopped
- 1/4 teaspoon turmeric powder
- 2 quarts (8 cups) chicken stock
- 3/4 cup coconut milk
- ¼ cup arrowroot, diluted in water
- 3/4 cup coconut flour
- 3/4 cup cassava flour
- ¼ cup tapioca flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 1/4 cup coconut milk
- In a large, heavy-bottomed pan, heat the oil.
- When hot, add the onion, celery, and carrots to the pot and sauté for 5-7 minutes, until the veggies have softened.
- Stir the thyme, sage, salt, garlic powder and turmeric into the vegetables. Pour in the chicken stock, scraping up any brown bits that are stuck to the bottom of the pot.
- Add the chicken to the pot and bring to a simmer.
- Simmer the soup until the chicken is cooked through, about 20 minutes.
- Remove the chicken pieces and set them aside to cool.
- While the soup is simmering, make the dumplings.
- Mix together the coconut flour, cassava flour, tapioca flour, baking soda, salt, and coconut milk to make a soft dough.
- Spoon the dough in small pieces directly into the simmering liquid and cook for 5 minutes.
- When the chicken is cool enough to handle, remove the meat from the bones and shred it. Discard the skin and bones.
- Add the diluted arrowroot to the soup to thicken it
- Then add the chicken and coconut milk to the soup and simmer another 3-4 minutes, until heated though
- Garnish with fresh parsley.
Here is the original Facebook broadcast with Chef Ann making this delicious dish. In it she gives some tips about making the dumplings, check it out!