AIP Chicken and Dumplings

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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.

AIP Chicken and Dumplings
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: American
Serves: 6-8 Servings
Ingredients
  • 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
Instructions
  1. In a large stock pot, add broth, chicken, salt and bay leaves. Boil for 15-20 min or until chicken is done.
  2. Remove the chicken and bay leaves, discard bay leaves and shred chicken. Set aside.
  3. Add carrots and celery to the pot and boil for about 8-10 min.
  4. 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.
  5. Flatten the dough into 1 centimeter thickness with a rolling pin between 2 pieces of light floured parchment paper.
  6. Cut dumplings into 2 inch by 3 centimeter rectangles with a pizza cutter or knife. Set aside.
  7. In a saucepan on medium heat, saute rosemary, garlic, and shallots in about 1 tablespoon of the avocado oil.
  8. Once the garlic begins to brown, add remaining oil and ¼ cup cassava flour to create a roux.
  9. Continue to stir roux until the color begins to darken slightly and a nutty aroma is released.
  10. 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.
  11. Add roux, chicken, and coconut milk to the pot of broth and vegetables.
  12. Bring to a boil once again and add dumplings one by one, gently stirring occasionally until dumplings are cooked.
  13. Top with fresh parsley and serve.

 

About Kelsey McReynolds

Kelsey McReyonlds is the owner of www.ElsiMae.com and was introduced to the AIP community after years of antibiotic and birth control use; eating disorders, extreme exercising and excessive alcohol use that lead to intense digestive issues, candida overgrowth and leaky gut syndrome. Only through the therapeutic use of foods was she healed and has now made it her goal to educate those around her on how easy and fun it can be to nourish our bodies and souls. If you were to go to her house she would most likely be whipping up some delicious treat that you just HAVE to try!

5 comments

  • Rhonda fouch says

    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

  • Kelly T says

    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.

  • Lisa says

    I made this last night and it’s was so delicious. Question: what was I supposed to do with the 2 cups of water?

  • Lori Johnson says

    I Can not WAIT to try this!! I tried making dumplings recently. Epic fail!! This looks amazing!

  • Elizabeth Brooks says

    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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