This One Pot Chicken Dumpling Soup is my go-to when my gut needs a little extra love or I’m feeling under the weather. This warm, creamy soup gives you the taste and comfort of a traditional chicken noodle soup but replaces the noodles with dumplings that are made from five simple ingredients. It’s gluten free, grain free, dairy free, egg free, nut free, and sugar free.
When I was trying to learn as much as I could about celiac disease, I kept reading that soup is healing for the gut. Soup helps soothe the gut because it tends to be easier to digest which means the body does not need to work as hard to absorb the nutrients. This was great news, as I enjoyed soup, until I removed grains and potatoes from my diet. In my personal opinion, soup just isn’t the same without potatoes, rice or pasta. Trust me, I lived off of many soups that consisted of veggies, broth, and chicken but they didn’t give me the same comfort as a chicken noodle soup.
This One Pot Chicken Dumpling Soup substitutes homemade gluten free dumplings for traditional noodles. With only five simple ingredients, these dumplings give this soup the taste and comfort of a chicken noodle soup. It’s packed with chicken, vegetables, and a creamy broth that will leave you feeling good. This soup is Paleo and Whole 30 compliant and contains no gluten, grains, dairy, eggs, nuts, or sugar.
To start making this recipe, remove the frozen bag of cauliflower from the freezer so it can start to defrost. Add the chicken broth to the Dutch oven and bring to a boil. I use a Dutch oven in this recipe, but you can also use any large pot. While waiting for the chicken broth to boil, butterfly the chicken breasts. I include this step because I get large chicken breasts and butterflying them shortens the amount of time it takes them to cook. If you bought thin chicken breasts, then skip this step.
Once the chicken broth is boiling, add the chicken to the Dutch oven. Continue to cook on high heat for about 15 minutes. In the meantime, wash and cut the celery and carrots. When the chicken has been cooking for 15 minutes, remove it from the Dutch oven. Add the celery and carrots to the chicken broth and continue to cook on high heat. Cut the chicken into cube sized pieces and place it back into the Dutch oven. If the chicken is not completely cooked through, this is okay as it will have more time to cook.
Add the coconut milk, onion powder, garlic powder, salt, and pepper to the pot and stir together. Mix together the arrowroot and water in a separate bowl and then add to the soup. This mixture thickens the soup so you want to make sure you stir everything together thoroughly once it’s added. Continue to cook at medium-high heat while you make the dumplings.
If your cauliflower is not defrosted, warm it in the microwave until it is. Place the cauliflower into the food processor and blend until creamy. Use a wooden spoon to mix together the cassava flour, cauliflower cream, salt, pepper, and water. Once it is mixed together, use your hands to knead the dough and form into a ball. My favorite certified gluten free cassava flour is Otto’s Natural, check it out here.
The dough will be stickier than the average dough, but it is supposed to be that way. Add a few handfuls of arrowroot flour to the counter. Place the ball of dough on the counter and add more arrowroot to the top of it. Coat your rolling pin with arrowroot flour and start to roll out the dough. It is better to have too much arrowroot than not enough.
Continue to roll out the dough until it is a little less than a quart inch thick. You will need to continue to add arrowroot flour as you roll the dough out. To make the shape of the dumplings, use a knife and cut squares that are about one inch wide. Pick up the dumplings and place them into the Dutch oven. I usually give the dumplings a minute or two to cook before I stir everything together. Continue to cook on medium heat for 15 minutes.
Whether you are feeling under the weather or just need a comforting meal, this One Pot Chicken Dumpling soup is your go-to recipe. The creamy broth packed with chicken, vegetables, and dumplings will leave you feeling warm and cozy.
-Kelsey
One Pot Chicken Dumpling Soup
Course: Dinner, LunchDifficulty: Moderate6
servings5
minutes50
minutes55
minutesIngredients
4 chicken breasts
10 cups chicken broth
4 cups carrots
2 cups celery
2 cups coconut milk
1 Tablespoon arrowroot + 2 Tablespoons water
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
- Dumplings:
1 cup cauliflower (16 ounce bag of frozen cauliflower)
1 cup cassava flour
2 teaspoons water
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
- Remove the bag of frozen cauliflower from the freezer so it can start to defrost. Add the chicken broth to the Dutch oven and bring to a boil. Butterfly the chicken breasts and add to the pot. Cook on high heat for about 15 minutes.
- While the chicken is cooking, wash and cut the carrots and celery. Once the chicken has been cooking for 15 minutes, remove it from the Dutch oven. Add the celery and carrots to the chicken broth and continue to cook on high heat. Cut the chicken into cube sized pieces and add it to the Dutch oven. If the chicken is not cook through, it is okay as it will have more time to cook.
- Add the onion powder, garlic powder, salt, pepper, and coconut milk to the Dutch oven. In a separate bowl, mix together the arrow root and water and then add this to the pot. Continue to cook on medium-high heat as you prepare the dumplings.
- If the cauliflower is not thawed, warm it in the microwave until it is. Place the cauliflower in the food processor and blend until it’s creamy. In a medium sized bowl, use a wooden spoon to mix together the cauliflower cream, cassava flour, water, salt and pepper. Transition to using your hands to knead the dough. This dough will be stickier than normal dough, so you will need arrowroot to successfully roll it out. Add a few handfuls of arrowroot to the counter, rolling pin, and top of the dough. Roll out the dough until it is a little less than a quart inch thick. To make the shape of the dumplings, use a knife and cut squares that are about one inch wide. Pick up the dumplings and place them into the Dutch oven. I usually give the dumplings a minute or two to cook before I stir everything together. Continue to cook on medium heat for 15 minutes, stirring occasionally.
Pingback: Gut Healing Crockpot Chicken Soup (Paleo & Gluten Free)