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Fall is the perfect time to cozy up with a warm cup of tea or a bowl of soup. What is more delightful than a generous helping of Chicken and Dumplings? My southern, sweet tea drinkin’, Cracker Barrel lovin’ Nana would be fooled by these dumplings. They were perfectly textured, just the right amount of chewy and doughy.
I threw in multi-colored carrots that reminded me of all things fall because, lets face it, who doesn’t love fall?
Fun fact: cassava flour contains a good source of vitamin C, which not only helps you keep the fall-time bugs away but also promotes collagen production in the body! So basically, you will look younger if you eat this soup. Just kidding…or am I?
Craving Chicken Pot Pie? Omit the dumplings and you have yourself the gosh-darn best pie filling there ever was. I hope you enjoy this soup as much as my family and I did. Cozy, autumn wishes to you and yours.
- 2 large chicken breasts
- 1½ quarts chicken bone broth (broth will do just the same)
- 2 cups water
- 2 bay leaves
- 3 carrots, finely chopped
- 3 celery stalks, finely chopped
- 1 teaspoon salt
- 1 teaspoon rosemary, chopped
- 3 cloves garlic, minced
- ½ large shallot, finely chopped
- ¼ cup cassava flour
- ¼ cup avocado oil
- 1 cup coconut milk
- ⅛ cup parsley, chopped
- Dumplings:
- 1 cup cassava flour
- 1 cup cauliflower, boiled and mashed
- In a large stock pot, add broth, water, chicken, salt and bay leaves. Boil for 15-20 min or until chicken is done.
- Remove the chicken and bay leaves, discard bay leaves and shred chicken. Set aside.
- Add carrots and celery to the pot and boil for about 8-10 min.
- In a medium-sized bowl, add cauliflower and 1 cup cassava flour. Mix until all ingredients are combined. Kneed with hands into a large ball.
- Flatten the dough into 1 centimeter thickness with a rolling pin between 2 pieces of light floured parchment paper.
- Cut dumplings into 2 inch by 3 centimeter rectangles with a pizza cutter or knife. Set aside.
- In a saucepan on medium heat, saute rosemary, garlic, and shallots in about 1 tablespoon of the avocado oil.
- Once the garlic begins to brown, add remaining oil and ¼ cup cassava flour to create a roux.
- Continue to stir roux until the color begins to darken slightly and a nutty aroma is released.
- Add a cup or more of the cooked broth to the saucepan and reduce to low. Stir until mixture is combined into a thick slurry.
- Add roux, chicken, and coconut milk to the pot of broth and vegetables.
- Bring to a boil once again and add dumplings one by one, gently stirring occasionally until dumplings are cooked.
- Top with fresh parsley and serve.
25 comments
Your AIP frecipes are THE best I have found. Have you looked at Dr. Gundry? He has come to the SAME conclusion as the AIP diet. Also, have you considered a potato gnocchi for this recipe?
Love your work, I tell everyone who is interested in eating better for illness to get your recipes. Truly life changing, thanks foe preserving for all of us who have suffered so long.
One more thing I found is aggressivelyorganic.com where you grow food inside, seems very affordable.
Have a great day and please keep cooking!!!!!
Rhonda Fouch
Making this now and all I can say is that 10 min prep time is a gross underestimate. It took me 10 min to chop the carrots and celery alone. Let alone boil and mash cauliflower and prep dumplings. I’m sure it tastes great but just frustrated with that number. I should have read recipe more thoroughly ahead ahead of time rather than blindly trust that number.
I made this last night and it’s was so delicious. Question: what was I supposed to do with the 2 cups of water?
Lisa! Great catch. You will add the water in with the stock in direction number 1. Enjoy 🙂
I Can not WAIT to try this!! I tried making dumplings recently. Epic fail!! This looks amazing!
This really hit the spot for some comfort food! I am amazed by the cassava/cauliflower dumplings and overall thick texture of the broth. Thank you for this delicious recipe!!!
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Recipe is delicious! Although the dumplings melted right into the mixture. It was a wonderful thickener and great way to get my kids to eat cauliflower. Lol
I am really thankful for the recipe! In the future, I will omit the coconut milk because the flavor comes through too much and I think it’s unnecessary–the cassava flour thickens it. Thanks again!
This was the best meal ever!! My whole family ❤️ it! I had a little trouble with the dumplings..needed a little extra cauliflower to make dough. Comfort food at its best! Thank you!
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I have major issues with cruciferous veggies. Anything that can be used in place of it for the dumplings?
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My dumplings didn’t stick together to make into a ball. Any tips on what I may have done wrong?
This was delicious! My whole family enjoyed it. I did cut the coconut milk back to a 1/4 cup (the family has started to complain that everything tastes like coconut 🤣) and I added some more broth to make it a little thinner. I’m not sure if it would mess up the noodles/dumplings but next time I may add a little seasoning to them as you could taste the cassava flour. This one will definitely be going into the recipe rotation. Thank you so much!!!
I’m getting ready to revisit the AIP 30 day reset in January since I have acquired 2 more autoimmune issues and a coconut allergy since I first tried it 4 years ago. Could I use hemp milk in place of the coconut milk, or is there something else I should use in its place?
Linda-
Hemp milk comes from seed, so it is eliminated.
Can you please share a measurement for the cauliflower once it’s mashed? I usually have frozen riced cauliflower on hand and would like to try a puree of that, if you think it will work. Thanks!
Yes, please provide a measurement for mashed cauliflower, I use frozen riced cauliflower as well.
I love this recipe, but I must have read it differently the second time, because I didn’t have as good a result from my dumplings when I made it this week. As the recipe reads, I measured my cauliflower before cooking and mashing it. I think it should be edited to state that the recipe requires a cup of cooked, mashed cauliflower, because equal cups of flour and cauliflower will yield the best dumplings. I had to add water to mine because I didn’t have time to cook more cauliflower. It still turned out good, but I think it was definitely better the first time I made it. Since others have also asked for clarification on the cauliflower, I hope you will edit it soon! Thanks for another yummy recipe.
I really appreciate you guys, but if prep & cook time for this recipe takes 40 minutes, I’m a llama’s mama and everything I’ve known is a lie.
this looks tasty.
How do I know when the dumplings are cooked?