Paleo Chicken & Dumpling Soup
I'm not much of a soup person, but this homemade chicken and dumpling soup is a favorite of mine. This fall like weather has me craving comfort food and this healthier alternative to the traditional version is a game changer. The ingredients are simple and it takes no time to prepare. The trickiest part is the dumplings, which are made from almond flour and tapioca starch. Make sure to add the exact amount of broth for the dumplings. If you add too much, the dough gets very sticky and hard to work with. If 1/3 cup is not enough for the dough, add some more broth 1 tsp at a time until you get a dough like consistency.
The recipe calls for 3 lbs. of chicken thighs, but we've used unseasoned rotisserie chicken from Sprouts when we're in a "hurry" and it works just as well! Keep in mind if you go the rotisserie way that you will not need to cook the chicken for as long because it's already cooked. You'll still want to put the whole thing in the pot so flavor the broth. Do what works for you. This recipe is very flexible and you can use whatever works for you as far as veggies go. We use onion, celery, carrots, and golden potatoes.
3 lbs chicken thighs with skin and bone
1 tsp sea salt
1 1/2 tsp poultry seasoning, no sugar added
1 small onion, peeled and diced
2 golden potatoes, cubed
2 ribs of celery, diced
2-3 large carrots, peeled and diced
6 cups of water
1/2 cup of almond milk, unsweetened
2 tbsp. fresh parsley, diced
2 tbsp. tapioca flour
1/2 cup tapioca flour
1 1/2 cups of almond flour
1/2 tsp sea salt
1/3 cup of broth
1. Over medium heat, add the chicken thighs, onions, celery, potatoes, carrots, water, poultry seasoning, and salt to a soup pot.
2. Cover and let cook over medium heat for 45 minutes.
3. Turn the heat to low and remove the chicken thighs from the broth.
4. Remove the meat from the bones and place the meat back in the soup.
5. In a small bowl, combine the almond milk and 2 tbsp. of tapioca starch to make a slurry.
6. Add this to your soup.
1. Add almond flour, tapioca starch, and salt to a medium sized bowl. Mix well.
2. Add in 1/3 cup of the soup broth and mix until you have a soft dough.
3. Roll the dough into 1" balls.
4. Drop the dumplings into the broth and cook for another 15 minutes over medium low heat.
5. Serve and Enjoy!
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