Paleo Chicken and Dumplings

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Perfect paleo dumpling served in a rich chicken broth rich with favor. This Paleo Chicken and Dumplings recipe is a cozy southern meal in a soup bowl.

paleo chicken and dumplings

My Grandmother made chicken and dumplings for me during of one her infrequent visits to Arizona.

If there is one downside 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 magical gooey biscuits.

paleo chicken and dumplings

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.

paleo chicken and dumplings

What you’ll need for this Recipe:

BROTH

DUMPLINGS

How to Make This Paleo Chicken and Dumplings Recipe:

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 1/3 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.

If you like this Paleo recipe, you’ll love:

Paleo Fried Chicken

Keto Cornbread

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

Paleo Chicken and Dumplings

Paleo Chicken and Dumplings

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

The perfect savory bowl of soup when you want comfort food!

Ingredients

Broth

  • 3 lbs chicken thighs, with skin and bone
  • 1 tsp sea salt
  • 1 1/2 tsp poultry seasoning
  • 1 small onion, peeled and diced
  • 2 ribs of celery, diced
  • 6 cups water
  • 1/2 cup milk , of choice
  • 2 tbsps parsley, fresh and diced
  • 2 tbsp tapioca flour

Dumplings

  • 1/2 cup Tapioca flour
  • 1 1/2 cups blanched slivered almonds
  • 1/2 tsp sea salt
  • 1/3 cup broth

Instructions

  1. Over medium heat, add the chicken thighs, onions, celery, water, poultry seasoning , and salt to a soup pot.
  2. Cover and let cook over medium heat for 45 minutes.
  3. Turn down the stove to low and remove the chicken thighs from the broth.
  4. Remove the meat from the bones and place the meat back into the soup.
  5. In a small cup, combine the milk and the 2 tbsps of tapioca flour to make a slurry.
  6. Add this to your soup.
  7. To make the dumplings, first grind the slivered almonds into a fine flour in your blender or food processor.
  8. Next add the tapioca flour and salt to the blender and pulse for 30 seconds.
  9. Then add in 1/3 cup of the soup broth and mix until you have soft dough.
  10. Roll the dough into 1" balls, you should get 9 dumplings.
  11. Drop this into the broth and cook for 15 minutes over medium low.
  12. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving:Calories: 1105 Total Fat: 72g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 52g Cholesterol: 457mg Sodium: 1549mg Carbohydrates: 29g Fiber: 5g Sugar: 4g Protein: 93g

© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website

71 Comments

  1. Dianna @ Oy Vey a Day October 21, 2013 at 11:05 am

    This looks delicious. I’m not sure it could replace my matzo ball soup, but I do like the idea of trying something new. I need to find some of these flours you use and try them out!

    Reply
  2. Sara Phillips October 21, 2013 at 12:04 pm

    My mom’s Chicken & Dumplings is one of my all-time favorite meals! I’ll have to try your dumplings! Thanks!

    Reply
  3. Sonnet October 21, 2013 at 12:12 pm

    Yum, yum, yum! I have been craving some good chicken & dumplings and was struggling to figure out how to make it grain-free. Thank you so much for this recipe! I just started following your blog a few weeks ago and am loving it! And it’s always nice to see bloggers from the Pacific NW (I’m in Seattle). 🙂

    Reply
    1. Kelly Bejelly October 21, 2013 at 1:58 pm

      Nice to meet you hun and i that you like the recipe. I hope you’re getting lots of sunshine this week too 🙂

      Reply
  4. Ronalyn Hurley October 21, 2013 at 12:23 pm

    I haven’t made dumplings since I gave up gluten and I really miss Chicken and Dumplings. I will give your dumpling recipe a try.
    You might want to correct a typo in your instructions. (4. Remove the meat from the breasts and place this back into the soup.) Of course everyone will know you meant thighs but…..

    Thanks for sharing your recipe.

    Reply
    1. Kelly Bejelly October 21, 2013 at 1:53 pm

      Thanks for catching that Ronalyn 🙂 I hope you enjoy it!

      Reply
  5. D @ The kosher cavegirl October 21, 2013 at 1:19 pm

    This looks amazing! I just had chicken soup on Friday night, and was not happy that I couldn’t have any matzah balls floating around in there, so I will definitely be trying out your dumpling recipe for future chicken soups!

    Reply
    1. Kelly Bejelly October 21, 2013 at 1:51 pm

      Thank you! I hope that you enjoy it 🙂

      Reply
  6. Kiersten @ Oh My Veggies October 21, 2013 at 3:48 pm

    My grandma never made chicken & dumplings, but she always made chicken noodle soup and she just gave me her recipe and I de-chickened it. 🙂 It’s fun to take those family classics and put our own spins on them!

    Reply
    1. Kelly Bejelly October 21, 2013 at 7:47 pm

      That is awesome 🙂 We tore this up and I called my grandma to share I’d made her recipe but she still can’t wrap her mind around my diet, lol.

      Reply
  7. Aimee October 21, 2013 at 6:54 pm

    Wow this looks great! I’ve had duck dumplings at Primal Pantry cafe in Brisbane (QLD, Australia) before but have never attempted making something similar myself. They just seem so fancy, how on earth could I replicate that myself?! But this recipe looks do-able for me, so I’m keen to give it a go!

    With the tapioca flour could I use arrowroot instead? I’ve read it’s a bit less tricky on digestion so I have it in the pantry.

    Thanks!
    Aimee x

    Reply
    1. Kelly Bejelly October 21, 2013 at 7:39 pm

      Yes Aimee 🙂 It’s a great substitution. I hope you enjoy it!

      Reply
  8. LyndaS October 22, 2013 at 8:10 am

    I love chicken and dumplings. I never would have imagined that it could be made “Paleo.” It looks delicious.

    Reply
  9. mom2one01 October 22, 2013 at 1:25 pm

    OH, how I have missed my chicken and dumplings! It’s that time of year here in the South where it’s being made everywhere too! Can’t wait to try this! 😀 How do you think it would cook up in a crockpot? LOVE, LOVE, LOVE your blog!!! xoxo

    Reply
    1. Kelly Bejelly October 22, 2013 at 1:29 pm

      Thanks so much! I don’t see why it wouldn’t work in a crockpot. I would just add the dumplings 20 minutes before you are about to eat.

      Reply
      1. mom2one01 October 24, 2013 at 1:43 pm

        will give it a try! Thanks! 😀

        Reply
  10. Liz @ A Nut in a Nutshell October 23, 2013 at 10:49 am

    This is exactly how my ex always described dumplings to me. They look and sound just delicious and very feel good!

    Reply
  11. Deidre Edwards October 27, 2013 at 1:22 pm

    Thanks so very much for this recipe! I made it right away and the result was the best broth ever with fantastic dumplings! I ended up throwing all of the parsley into the soup. I simmered the soup for hours to extract all of the good stuff from the bones. Yummmm!

    Reply
    1. Kelly Bejelly October 27, 2013 at 2:04 pm

      Yeah! I’m so glad you liked it Deirdre and love that you simmered it longer. Best way to get all the goodness out of that chicken 🙂

      Reply
  12. Ambruss November 7, 2013 at 12:19 pm

    Looks great and looking forward to trying the recipe. Could I sub almond flour for the blanched almonds? If so about how much? Thank you

    Reply
    1. Kelly Bejelly November 7, 2013 at 12:22 pm

      Yes, that should work prefectly 🙂

      Reply
      1. Carmen January 17, 2017 at 7:56 pm

        How much almond flour?

        Reply
        1. Kelly Bejelly February 7, 2017 at 1:54 pm

          Hun, I would start with 1 cup and add more as needed.

          Reply
  13. Carol November 15, 2013 at 8:15 am

    Kelly–just wanted to tell you that I made this wonderful soup the other night and my family tore it up!!! The only thing I subbed was Arrowroot instead of tapioca–bc that is only what I had. Great job, I love your recipes—you rock!

    Reply
    1. Kelly Bejelly November 15, 2013 at 1:17 pm

      Thanks Carol! I love this recipe and it just is so perfect for fall/winter 🙂

      Reply
  14. Brianna January 19, 2014 at 2:38 pm

    Do you think this would work with chicken breasts instead ofthighs, or maybe a mix of them both?

    Reply
    1. Kelly Bejelly January 19, 2014 at 2:50 pm

      I think a mix would be better so you get some of the fat from the thighs.

      Reply
  15. brittany January 27, 2014 at 7:03 pm

    I made this tonight (minus parsley) and it’s scrumptious! I looove chicken & dumplings. 🙂

    Reply
    1. Kelly Bejelly January 27, 2014 at 7:26 pm

      Yeah, I’m so glad you love it! It’s my favorite and so easy to make!

      Reply
  16. Tessa March 12, 2014 at 2:16 pm

    Hi, I recently found your blog and LOVE it! You have wonderful recipes. Thank you!! I already have almond flour on hand and would like to use that instead of grinding the almonds. I am wondering how much almond four to use? When you grind the almonds up do you know the amount of flour it makes. Thanks, Tessa

    Reply
    1. Kelly Bejelly March 12, 2014 at 5:07 pm

      Hi Tessa, it completely varies per flour. I would think you need anywhere from 1 1/2 cup sto 2 cups of finely ground flour. Start with adding 1/4 cup at a time until you get a “bread-like” dough. Good luck hun!

      Reply
  17. Mary July 31, 2014 at 5:48 pm

    Made this tonight with leftover roasted chicken and broth from the crock pot yesterday. Not quite as fluffy as regular flour dumplings, but, hey, definitely a great dish and it quenches the hunger for one of my favorite dishes that I haven’t been able to have for way too many years! Delicious! Thank you Kelly!

    Reply
  18. Heather September 28, 2014 at 1:39 pm

    How many servings would you say this recipe makes? It looks fantastic!

    Reply
  19. Jenai October 29, 2014 at 3:00 pm

    You have no idea how excited I was to find this recipe. Trying it tonight! Could I use pre-bought almond meal instead of grinding almond slivers and would the measurement be the same you think?

    Reply
    1. Kelly Bejelly October 30, 2014 at 8:42 pm

      Yes, you may have to change the quantity of flour so look at the photo to gauge when the dough is correct.

      Reply
  20. jolene November 13, 2014 at 9:05 pm

    I made this recipe for my husband I and another couple. We all loved it. BUT apparently I made the dumplings too small because they disintegrated. Besides that it was fantastic. I added carrots and cauliflower. The biggest dumplings I made stayed intact but 3/4 of them were small and disintegrated I can’t wait to make it again with larger dumplings.. YAY!

    Reply
    1. Kelly Bejelly November 15, 2014 at 1:49 pm

      Thanks for sharing about the dumplings! I’m so glad you enjoyed it!

      Reply
  21. Judy Wolff December 5, 2014 at 6:23 pm

    I tried the dumplings tonight using my fresh homemade chicken stock and your dumpling recipe. We are in love with it. I did add about 1/2 teaspoon baking soda to the dumplings and just spooned with into the boiling broth. Wonderful! Thanks so much.

    Reply
    1. Kelly Bejelly December 8, 2014 at 10:49 am

      Yeah! This is one of my favorite soups also hun 🙂

      Reply
  22. Rachael January 21, 2015 at 2:28 pm

    Thanks for this recipe! I didn’t have slivered almonds but had some honeyville flour and decided to wing it. I used a packed half cup of tapioca flour and a packed 3/4 cup of almond flour plus about a half teaspoon of baking soda the salt and also added garlic powder and dried parsley. They puffed up about 30% bigger and tasted great! I got 18 balls out of the dough.

    Reply
    1. Kelly Bejelly January 28, 2015 at 8:32 am

      Wow, I’m going to have to try that next time Rachel! So glad you enjoyed this hun.

      Reply
  23. Alexis March 18, 2015 at 3:18 pm

    Hi! I made your chicken and dumplings and it almost convinced my southern raised husband but he thought the dumpling weren’t cooked through and had a grainy texture. Any advice? Would almond flour work too?

    Reply
    1. Kelly Bejelly March 27, 2015 at 5:58 pm

      Yes, perhaps going with a super fine almond flour would help with the texture hun.

      Reply
  24. Jordan March 23, 2015 at 9:17 pm

    I just made this meal.! It was delicious. I definitely don’t miss the wheat flour dumplings. We are still finding paleo replacement meals for our used to be favorites. This wins a spot!

    Reply
  25. Fiona November 2, 2015 at 7:37 pm

    I made your dumplings to accompany the beef stew that my husband made for dinner. So amazing! I was really missing dumplings and these will be my new go-to! The whole family loved them. Thank you!

    Reply
  26. MgMama November 30, 2015 at 10:43 am

    This looks great. We are new to the Paleo lifestyle and I’m always grateful when I find a recipe like this to make for my family. Is there anything you can recommend as a substitute for the almonds? My son has a tree nut allergy.

    Reply
    1. Kelly Bejelly January 18, 2016 at 10:06 am

      Hrmm. .. can he have sunflower seeds? This would change the flavor a touch but it should work.

      Reply
  27. Samantha Teague January 21, 2016 at 5:56 pm

    Umm…Kelly. Now you KNOW I’m going to have to make your chicken and dumplings all AIP-ified, right?
    This looks so delicious!
    And I understand what you mean about the military life and extended family. My dad did civil service and we moved around quite a bit too. I remember my grandfather ALWAYS being in the kitchen when we did get to visit him (maybe that’s where I get it from).

    Reply
  28. Sandi January 21, 2016 at 6:16 pm

    Recommend to serve the soup immediately. I made the soup and allowed the pot to sit on the stove for 30 minutes while waiting for everyone to come home for dinner.. The dumplings disintegrated.

    Reply
  29. Susan Massengill January 22, 2016 at 11:43 am

    Just found this recipe. I love chicken and dumplings. The soup part is great, but my dumplings are too chewy. What do you think I did wrong?

    Reply
    1. Kelly Bejelly June 19, 2016 at 3:06 pm

      Maybe too much tapioca flour? Did you add more?

      Reply
  30. Christal April 12, 2016 at 6:18 pm

    KELLY. KEL-LY! I made these dumplings and let me tell you…. I thought I knew something about food, these dumplings made me realize I don’t know NOTHING about food! I’m from the deep deeeeep south, and chicken and dumplings were a staple in our household growing up. Dumplings were always made from scratch and tasted almost like mini biscuits. After going paleo, I gave up on the idea of ever tasting a dumpling again… until your recipe. I literally just made these and I am speechless! They smell and taste almost identical to normal dumplings! I literally said, “What the hell” after tasting one.

    I add a few things that a fellow commenter suggested… I subbed the sliced almonds for 3/4 cup of Almond flour, added in 1/2 tsp of baking soda, a sprinkle of garlic powder and salt …. Amazing!! I also combined your broth recipe with one I use for soup. In addition to your broth recipe: I used 2.5lbs of boneless skinless chicken breasts instead of thighs, added in 4 bullion cubes to 7 cups of broth, added 3 carrots, some dried basil, and rubbed sage, and a 2 minced cloves of garlic…. Delicious! Thank you so much for taking the time to create recipes like these ♥

    Reply
    1. Kelly Bejelly April 15, 2016 at 9:35 am

      Yeah! I’m so happy you enjoyed it hun and thank you for your suggestions <3

      Reply
  31. NINA January 29, 2017 at 7:42 am

    Tried this when my grandson was home for a visit from the Navy. He groaned with Ooooohs and Aaaaahs. SUCCESS!!!!
    Finally found a Paleo version of my southern roots’ Chicken and Dumpling Recipe. Have spent years w/o one of my family’s favorite recipes. THANK YOU!!!!!!!!!

    Reply
  32. Molly Elizabeth McDonald February 3, 2017 at 9:35 pm

    Would 1.5 cups silvered almonds equal 1.5 cups almond flour? I have finely group almond flour in my pantry but no almonds. Thanks!

    Reply
    1. Kelly Bejelly February 7, 2017 at 1:32 pm

      More than likely it will be a couple of flour hun. I would start with 1 cup and add more if needed.

      Reply
  33. Marina Knetge October 20, 2017 at 6:29 pm

    This soup was delicious! My son said it was the best he’d ever had! Thank you!

    Reply

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