Recipes, Uncategorized

Gluten-Free Chicken and Dumpling Soup (Paleo Option, Diary free)

This winter has been BRUTAL! As I write this, it is currently 3 degrees F outside. Disgusting. So hearty, warming soups are the way to go. I’m not usually a huge soup person, but if it’s got enough ingredients and something to chew, I’m in.

I love a good chicken and dumpling soup because, hello, carbs are not only life, but they keep ya warm! This soup is made easily in the instant pot, totally gluten free, and I provide a paleo option. You could easily make this soup on the stove by just simmering it for about 30 minutes. Shred the chicken, add it back in along with the dumplings and simmer another 10 minutes.

Gluten-Free Chicken and Dumpling Soup

Serves 4


-1 fennel or onion, diced

-6 carrots, chopped

-4 stalks of celery or sub other veg, chopped (I used leftover bok choy)

-1 cup of peas

-1 lbs of chicken breast

-2 tbs. olive oil

-2 tsp. thyme

-1 tsp. sage

-2 tsp. salt

-2 cups broth

-2 cups milk of choice (tastes best with full fat coconut milk)


-1 cup of 1:1 gluten free flour*

-1/2 cup tigernut or almond flour*

-1 tsp. baking powder

-1/2 tsp. salt

-2 tbs. coconut oil or butter

-1/2 cup of milk (full fat coconut is best, but you can get away with your fav)

*For a fully paleo version, use 1/2 cup cassava, 1/2 cup starch, and 1/2 cup coconut flour.

Add your oil to the instant pot and set to the sauté function for 10 minutes. Add your carrots, fennel, and celery or other veg and saute until softened slightly. 

Add peas, chicken, herbs, and liquid and mix to combine. Seal the instant pot and pressure cook for 15 min. When it’s done, quick release.

While soup is cooking, make your dumplings. Whisk the dry ingredients together in a bowl. Cut in your coconut oil or butter then add your milk and mix together. Dough will be sticky. Divide into little dough balls.

When soup is done, take out the chicken and shred it then add it back into soup with the dumplings (try not to let them touch). Press the dumplings down into the soup a bit so they get covered with some broth. Re-seal instant pot. Cook for another 5 minutes then quick release.


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