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Paleo Chicken & Dumplings Soup






  • In a bowl place the almond flour, nut crumbs, arrowroot flour, garlic powder, onion powder, salt, and pepper and mix to combine.
  • Use your fingertips to rub the butter into the almond flour mixture until you have a mixture that resembles coarse breadcrumbs.
  • Add the egg and knead until everything is well combined.
  • Form the dough into 1-inch round balls.
  • Refrigerate the dumpling until ready to cook.
  • In a large pot heat the olive oil over medium heat.
  • Add the onion and celery and cook for 5 minutes.
  • Add the chicken and cook until no longer pink.
  • Add the garlic and cook for 30 seconds.
  • Add the fresh thyme and chicken broth. Stir to combine.
  • Simmer the soup until the chicken is cooked through, about 30 minutes.
  • In a small bowl place the almond milk and arrowroot flour and whisk to combine. Stir the mixture into the soup.
  • Drop the dumplings into the soup and cook, stirring gently, until tender, 10–15 minutes.
  • Season with salt and pepper.
  • Stir in the chopped parsley and serve.
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