Paleo Chicken & Dumplings, A Paleo Comfort Food © 2014 . All rights reserved.

Paleo Chicken & Dumplings, A Paleo Comfort Food

This Paleo Chicken & Dumplings recipe is a Paleo comfort food recipe with fluffy dumplings, carrots, celery, garlic, onions and homemade chicken stock. We like to make this recipe when we have leftover turkey or chicken…hint hint, Christmas or Thanksgiving leftovers! You want to try not to work the dumplings too much. The more you work them and the longer than they sit, the chewier and tougher they will be. So, word to the wise. I know we’ll be making this with our leftover Paleo Christmas Duck!

As for this week, it’s Christmas time and we’re so excited to celebrate with our families, together at the same time, in Puerto Rico! My parents and sister have never been, so I can’t wait for them to meet Angel’s family and experience the island. Oh, and who couldn’t be excited about the food?! I can’t wait to have them try piononos and pork shoulder and pacha…yes! Can’t wait!

Recipe: Paleo Chicken & Dumplings


  • 8 cups Water
  • 3 Chicken Thighs (with bone)
  • ½ Tbsp Paleo Adobo Seasoning
  • 4 Carrots
  • 4 Celery Ribs
  • 1 Yellow Onion
  • 2 Garlic cloves
  • 1 ½ tsp Coarse Sea Salt
  • 1 ½ tsp Whole Peppercorns
  • 1 dried Bay Leaf
  • 3 fresh sprigs Parsley
  • 4 fresh sprigsThyme
  • 4 fresh Sage leaves
  • 2 fresh sprigs Rosemary
  • 1 cup Coconut Milk
  • 2 Tbsp Arrowroot Powder
  • ¼ cup Almond Flour
  • ¼ cup Coconut Flour
  • ½ cup Arrowroot Powder
  • ½ tsp Baking Soda
  • 2 tsp Coconut Milk
  • 1 Egg
  • 1 Egg White
  • ¼ tsp ground Black Pepper
  • Pinch ground Cayenne Pepper
  • Pinch Garlic Powder
  • Pinch dried Sage


  • Rub the chicken thighs down with the Paleo Adobo Seasoning. In a large pot, combine the water, chicken thighs, 2 coarsely chopped carrots, 2 coarsely chopped celery ribs, the peeled, quartered onion, the smashed garlic cloves, and 1 tsp coarse sea salt, whole peppercorns, bay leaf, parsley, thyme, sage and rosemary. If you have a muslin or cheesecloth bag to put the spices in, I would go ahead and do this. If not, that’s ok, we’ll strain it later, you’ll just need a finer sieve. Bring the soup to a boil, then turn the heat down to low (~2.5), cover, and cook for 30 minutes, or until the chicken is no longer pink in the middle inside.
  • Take the chicken out of the pot (leave the pot and it’s remaining contents on the burner), then remove the skin and put it back in the pot. Once the chicken is cool enough, pull the meat from the bones, then return the bones to the pot as well. Turn the burner to medium-low (~4) heat and simmer the soup (with the bones and skin) for at least 1 hour. The longer you leave the soup on the stove, the richer the flavor, so if you have the time, cook this for 2-3 hours (you may want to add a little more water if you’re cooking it longer).
  • While the soup is simmering, roughly separate or dice the chicken however you want it to be for your soup. Set it aside for later.
  • Once the broth has reached it’s desired flavor, take it off the burner and strain it through a colander, saving the liquid and discarding the vegetables and spices. Pour the broth back into the pot and place it back on the burner and bring to a boil, then turn down the heat to medium-low (~4) and simmer.
  • Peel and slice the carrots into ¼” slices. Then slice the celery into ¼” slices and add both to the broth. Cook for about 10 minutes, or until the vegetables al dente…almost soft enough to serve, but not quite.
  • While the soup is cooking, in a bowl, combine the almond flour, coconut flour, ½ cup arrowroot powder, baking soda, ground black pepper, cayenne pepper, garlic powder and sage. Mix or sift until the ingredients are incorporated.
  • In a separate bowl, combine the egg, egg white and ½ tsp coarse sea salt. I like to use a hand mixture and fluff this up a little bit, until there are large bubbles. You don’t have to do this step, but if you don’t, the dumplings just won’t be quite as fluffy.
  • Combine the wet and the dry ingredients and mix with you hands as delicately as possible until incorporated. The less you have to touch this mixture, the fluffier they will be.
  • Once the dough is ready, pull off a small, 1” x 1” chunk and shape it gently into a square. Place it on a piece of parchment paper. Do this until all of the dough has been formed into dumplings.
  • Now back to soup. Whisk the 2 tablespoons arrowroot powder into the coconut milk. Once incorporated, stir the coconut milk mixture into the chicken soup and turn the heat up slightly to medium (~5) heat. Bring the soup to a simmer, then drop the dumplings into the soup, one by one so they don’t stick together, and simmer, uncovered, for 1-3 minutes, or until the dumplings float and are cooked through.
  • Don’t leave them on too long though, or they’ll get saturated and chewy.

Preparation time: 30 minute(s)

Cooking time: 3 hour(s)

Number of servings (yield): 6

Paleo Rating 5 stars:  ★★★★★ 1 review(s)

Makes 18-20 dumplings

Try this over our Paleo Mashed No-Tatoes!