Paleo Chicken and Dumplings

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Last Updated on December 12, 2022

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 in a mug with a spoon inside

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.

fresh dumplings on parchment paper for this paleo chicken and dumplings recipe

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 in a mug wtih a spoon

What you’ll need for this Recipe:



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
Yield: 4

Paleo Chicken and Dumplings

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

The perfect savory bowl of Paleo Chicken and Dumplings when you want comfort food!





  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:



Serving Size:

1 cup

Amount Per Serving: Calories: 1105Total Fat: 72gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 52gCholesterol: 457mgSodium: 1549mgCarbohydrates: 29gFiber: 5gSugar: 4gProtein: 93g

Did you make this recipe?

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68 thoughts on “Paleo Chicken and Dumplings”

  1. 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). πŸ™‚

  2. 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.

  3. 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!

  4. 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.

    Aimee x

  5. 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! πŸ˜€ How do you think it would cook up in a crockpot? LOVE, LOVE, LOVE your blog!!! xoxo

  6. 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!

  7. 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

  8. 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!

  9. 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

    • 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!

  10. 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!

  11. 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?

  12. 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!

  13. 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.

  14. 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.

  15. 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?

  16. 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!

  17. 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!

  18. 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.

  19. 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).

  20. 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.

  21. 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?

  22. 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 β™₯

  23. 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!!!!!!!!!

  24. 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!


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