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AIP Chicken and Dumpling Soup

AIP Chicken and Dumpling Soup
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This AIP Chicken and Dumpling Soup is the ultimate comfort food, reimagined for those following the Autoimmune Protocol. Creamy, hearty, and filled with tender chicken and grain-free dumplings, it’s a nourishing meal perfect for cozy nights or meal prep.

Ingredients

Scale

For the Soup:

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 1.5 cups diced celery (about 3 large stalks)
  • 2 cups carrots, sliced into ½-inch rounds (about 4 medium carrots)
  • 6 boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 2½ tsp sea salt (adjust to taste)
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp fresh sage, finely chopped
  • 2 tsp fresh thyme, finely chopped
  • 3 cups sodium-free chicken bone broth (AIP-compliant)
  • 2 cups full-fat coconut cream (additive-free)

For the 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 substitute with lemon juice/vinegar)
  • 1 cup full-fat coconut milk

Instructions

  1. Sauté Vegetables & Chicken: Heat olive oil in a large stockpot over medium heat. Add diced onion, celery, and carrots. Cook until onions are translucent (about 5 minutes). Add chicken thighs, garlic, salt, onion powder, garlic powder, sage, and thyme. Stir occasionally to brown chicken on all sides (5 minutes).
  2. Simmer the Soup Base: Pour in chicken bone broth and bring to a gentle simmer. Cover and cook for about 20–25 minutes until the chicken is tender and fully cooked.
  3. Prepare Dumpling Dough: In a mixing bowl, combine coconut flour, cassava flour, arrowroot flour, baking soda, cream of tartar, sea salt, and coconut milk. Mix until a soft dough forms. If too dry, add more coconut milk one tablespoon at a time.
  4. Shred Chicken & Enrich Broth: Remove cooked chicken from the pot using a slotted spoon. Shred it with two forks and return it to the soup. Stir in coconut cream and bring back to a gentle simmer.
  5. Cook Dumplings: Using a cookie scoop or spoon, form dumpling dough into small balls and gently drop them into the simmering soup. Cover and cook for about 5–10 minutes until dumplings are firm but tender. Avoid overcooking to prevent them from dissolving.
  6. Serve & Enjoy: Taste and adjust salt if needed. Garnish with fresh chives if desired and serve warm.

Notes

Serving Suggestions:

Pair this soup with a simple green salad or roasted vegetables for a complete meal.

Tips & Tricks:

  • Ensure dumpling dough is soft but not sticky; adjust with extra coconut milk as needed.
  • Avoid boiling once coconut cream is added to maintain its creamy texture.

Storage & Reheating:

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat; avoid boiling to preserve dumpling texture. For freezing, store soup without dumplings for up to three months and add freshly made dumplings when serving.

Find it online: https://easyrecipeacademy.com/aip-chicken-and-dumpling-soup/