Soul-Satisfying Chicken and Dumpling Soup (Paleo Comfort Food)

By Jess

5 from 1 ratings

I’ve always been fond of Asian cuisine. It doesn’t matter if it’s Chinese, Vietnamese, or Thai, I can’t get enough of it. With that in mind, today I’m going to be sharing one of my all-time favorite paleo recipes for making a soul-satisfying chicken and dumpling soup. It provides a one-two punch combo of goodness as you’ll be making the dumplings entirely from scratch and then pairing them with a superb homemade soup. The soup is fairly standard paleo fare, with a mix of chicken, homemade broth, and healthy veggies. It’s the dumplings that will have you going crazy over this recipe though. They’re low in carbs and full of flavor thanks to some smart ingredient choices like almond flour and garlic powder.

Paleo Chicken and Dumpling Soup

Paleo Chicken and Dumpling Soup

Paleo Chicken and Dumpling Soup

Paleo Chicken and Dumpling Soup

Paleo Chicken and Dumpling Soup

Paleo Chicken and Dumpling Soup

Paleo Chicken and Dumpling Soup

More Paleo Chicken Soup Recipes:

Homemade Crockpot Cream of Chicken Soup (Paleo-Friendly)
Instant Pot Chicken and Cauliflower Rice Soup (Low Carb)
The Best Paleo Buffalo Chicken Soup Ever (Spicy and Satisfying)
Incredible Instant Pot Paleo Chicken Vegetable Soup (Try this!)
Easy 5-Ingredient Crockpot Paleo Chicken Soup


  • For the soup:
    • 2 tbsp olive oil
    • 1 medium onion, chopped
    • 2 celery stalks, diced
    • 2 medium carrots, peeled and diced
    • 1 garlic clove, minced
    • 1 ½ pounds boneless, skinless chicken breasts, cut into ½ inch cubes
    • ½ tsp dried thyme
    • ¼ tsp turmeric powder (optional)
    • 6 cups homemade chicken broth
    • ½ cup unsweetened almond milk
    • 2 tbsp arrowroot flour
    • 2 tbsp chopped fresh parsley
    • salt, black pepper to taste
  • For the dumplings:
    • 1 ¼ cup almond flour
    • 2 tbsp arrowroot flour
    • ½ tsp garlic powder
    • 2 tbsp coconut oil, at room temperature
    • 1 egg, beaten
    • salt to taste


  1. To make the dumplings, in a bowl place the almond flour, arrowroot flour, garlic powder and pinch of salt and mix to combine.
  2. Use your fingertips to rub the coconut oil into the almond flour mixture until you have a mixture that resembles coarse breadcrumbs.
  3. Add the egg and knead until everything is well combined.
  4. Form the dough into 1-inch round balls.
  5. Refrigerate the dumpling until ready to cook.
  6. In a large pot heat the olive oil over medium heat.
  7. Add the onion, carrots and celery and cook for 5 minutes.
  8. Add the chicken and cook until no longer pink.
  9. Add the garlic and cook for 30 seconds.
  10. Add the dried thyme, turmeric powder and chicken broth.
  11. Stir to combine.
  12. Simmer the soup until the chicken is cooked through, about 30 minutes.
  13. In a small bowl place the almond milk and arrowroot flour and whisk to combine.
  14. Stir the mixture into the soup.
  15. Drop the dumplings into the soup and cook, stirring gently, until tender, 10–15 minutes.
  16. Season to taste with salt and black pepper.
  17. Stir in the chopped parsley and serve.


Serving Size





Total Time

1 hour

Prep Time

15 minutes

Cook Time

45 minutes

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1 Comment

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  1. So I made this for dinner. Currently on whole30 diet. As a cajun i figured this diet would be pretty impossible. I’m very happy to have found this one though.

    So I doubled the dumpling recipe, and instead of making balls I rolled them out on some wax paper, cut into strips and just refrigerated that way.
    Added some red pepper for a kick.

    I’ve got to say it turned out amazing and the boyfriend rated it 5 stars as well

    Rating: 5

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