AIP Chicken and Dumpling Soup

Chicken and dumpling soup. Just saying it feels like a warm hug, doesn’t it? This classic dish has been around forever, rooted in Southern history where simplicity met resourcefulness. What’s not to love? Tender chicken, cozy broth, fluffy dumplings—it’s the ultimate cold-weather comfort food.

But here’s the twist: this version is AIP-friendly (Autoimmune Protocol), so it’s a win for anyone looking for a healing meal without sacrificing flavor. We swapped out grains for wholesome, gut-friendly ingredients like cassava flour and coconut cream. The result? The same cozy vibes, just a little healthier. Whether you’re on AIP or just need a nourishing recipe, this one’s bound to become a weekly favorite.

Quick Recipe Snapshot

Prep & Cook Time: 45–50 minutes
Serves: 4 hearty bowls (easily doubled for bigger gatherings)
Skill Level: Moderate—but don’t let that scare you! We’ve got clear steps to guide you through.
What You’ll Need:

• Large pot or Dutch oven
• Mixing bowls
• A slotted spoon
• Forks to shred the chicken
• Cookie scoop (or just a big spoon for the dumplings)

Pro Tip: Want to prep ahead? The soup base (minus the dumplings) stays fresh in the fridge for up to 3 days—or freeze it for even longer! Just add the dumplings fresh when you’re ready to eat.

What’s in It?

For the Soup:

• 2 tbsp olive or avocado oil
• 1 large yellow onion (diced)
• 1½ cups celery (about 3 stalks, diced)
• 2 cups carrots (about 4, sliced into thick rounds)
• 6 boneless, skinless chicken thighs
• 3 garlic cloves (minced)
• 2½ tsp sea salt (adjust as needed)
• 1 tsp onion powder
• ½ tsp garlic powder
• 1 tsp fresh sage (chopped)
• 2 tsp fresh thyme (chopped)
• 3 cups chicken bone broth (be sure it’s AIP-compliant!)
• 2 cups full-fat coconut cream (no additives)

Optional: A sprinkle of freshly sliced chives for garnish.

For the Grain-Free Dumplings:

• ½ cup coconut flour
• ½ cup cassava flour
• ¼ cup arrowroot flour
• 1 tsp sea salt
• ½ tsp baking soda
• 1 tsp cream of tartar (or swap for lemon juice/vinegar)
• 1 cup full-fat coconut milk

Ingredient Tip: Fresh herbs like sage and thyme add so much flavor. In a pinch, you can sub dried herbs—just use half the amount.

How to Make It

Step 1: Start with the Soup

Heat your oil in a big pot over medium heat. Toss in the onion, celery, and carrots. Let them cook for about 5 minutes, stirring occasionally, until the onions turn soft and fragrant.

Next, drop the chicken thighs in with the garlic, sea salt, onion powder, garlic powder, sage, and thyme. Give it all a good stir so the chicken gets coated in the seasonings. Let it cook for another 5 minutes, just until the chicken starts to brown lightly.

Now, pour in the bone broth, lower the heat a bit, and let it simmer gently for about 20–25 minutes. The chicken should be tender and fully cooked by the end.

Step 2: Make the Dumpling Dough

While the soup simmers, let’s tackle those dumplings! In a bowl, mix the coconut flour, cassava flour, arrowroot flour, salt, baking soda, cream of tartar, and coconut milk. Keep mixing until the dough comes together—it should be soft and slightly sticky but still hold its shape.

Troubleshooting Tip: If it’s too dry, add a splash of coconut milk (a tablespoon at a time). Too sticky? Dust in a little cassava flour.

Step 3: Shred the Chicken & Finish the Broth

Grab a slotted spoon and scoop the chicken thighs out of the pot. Use two forks to shred them into bite-sized pieces, then toss them back into the soup.

Now for the creamy goodness. Stir in the coconut cream and let it all simmer gently for another few minutes. The broth will turn rich and silky.

Step 4: Cook the Dumplings

Time to drop the dumplings! Scoop out small portions of dough (a cookie scoop works great) and gently place them into the simmering soup. Pop a lid on the pot and let them cook undisturbed for 5–10 minutes. They’ll puff up slightly and firm up when they’re done.

Tip: Don’t overcook them, or they might fall apart into the soup.

Make It Yours

Need Gluten-Free or Vegan?

• Swap chicken for jackfruit or tofu for a vegan twist.
• Use veggie broth instead of bone broth.

Want Less FODMAPs?

• Use garlic-infused olive oil instead of fresh garlic.
• Cut back on the onion.

Seasonal Swaps:

In the warmer months, try zucchini or yellow squash in place of carrots for a lighter take.

Serving & Storing

How to Serve:

Ladle the soup into bowls, making sure everyone gets dumplings and veggies. Top with a sprinkle of fresh chives if you want to get fancy.

Storing Leftovers:

• Fridge: Keeps for 3 days in an airtight container.
• Freezer: The soup base (no dumplings) can be frozen for up to 3 months. Thaw it in the fridge overnight, then reheat on the stove and add fresh dumplings.

Reheating Tips:

Go low and slow—reheat on the stovetop over low heat to avoid breaking up the dumplings.

And there you have it—a cozy, AIP-friendly twist on a classic. This chicken and dumpling soup is perfect for chilly nights, meal prep, or whenever you need a bowl of something comforting and flavorful. It’s simple, satisfying, and feels like home in every bite. Go ahead, grab your pot, and get cooking!

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