Paleo Chicken and Dumplings

Paleo Chicken and Dumplings Recipe
Prep time
Cook time
Total time
Serves: 6
  • 1 Tbsp. organic extra virgin olive oil
  • 1 whole - 2lb. whole pasture-raised chicken, cut into pieces
  • 1 large organic onion, minced
  • 3 stalks organic celery, chopped
  • 1 whole bay leaf
  • ½ tsp. organic thyme
  • 1 ½ tsp. Celtic Sea Salt
  • 1 tsp. freshly ground black pepper
  • ⅓ c. organic coconut flour
  • ⅔ c. ground organic almond flour
  • 2 large pasture-raised eggs
  1. Place the chicken in a large heavy soup pot or Dutch oven with a tight fitting lid.
  2. Add onion, bay leaf, thyme, half of the salt and pepper.
  3. Cover with filtered or spring water and bring to a simmer over medium heat
  4. Simmer the chicken until tender and thigh juices run clear, about 40 minutes.
  5. While the chicken cooks, make the dumplings. In a medium bowl, mix the coconut flour, almond flour, olive oil, and remaining salt until blended. Whisk the eggs and mix in to create a dough.
  6. Form a dozen dumplings and place on a plate.
  7. Remove the chicken from the pot. Remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat
  8. Bring chicken soup back to simmering, then gently drop dumpling batter into stock. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly – about 4 to 5 minutes.

Nutrient Information Per Batch

2921.37 kcal Calories, 431.3 mg Calcium, 42.83 g Carbohydrate, 901.5 mg Cholesterol, 218.39 g Total Fat, 20 g Fiber, 14.88 mg Iron, 453.34 mg Magnesium 3060.88 mg Potassium, 198.2 g Protein,158.23 mcg Selenium, 4319.19 mg Sodium, 13.61 g Sugars, 16.08 mg Zinc, 67.19g Saturated fat, 0.01 trans Fat, 93.47 g Monounsaturated fats, 41.22 g Polyunsaturated fats, 2165.18 IU Vitamin A, 3.78 mg Vitamin B6, 0.65 mcg Vitamin B12, 30.15 mg Vitamin C, 17.5 IU Vitamin D, 25.16 Vitamin E, 61.43 mcg Vitamin K, 188.73 mcg Folate,0.85 mg Vitamin B1(Thiamin),65.91 mg Vitamin B3(Niacin),2.24 mg Vitamin B2(Riboflavin), 0.12 mcg Lycopene, 515.06 mcg Lutein and Zeaxanthin, 1.44 g ALA, 0.09 g EPA, 0.29 gDHA,1952.85 mg Phosphorous, 3.4 mg Manganese, 0 mcg Alpha carotene, 348.39 mcg Beta carotene, 5.46 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Tubers
  • No Fish
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Red Meat

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. This recipe was kind of a disaster. I made th dumplings according to the directions and as soon as I dropped them into the broth, they insanely broke apart. Now the broth is a strange texture as if I had just dumped coconut and almond flour in it. Now the whole thing is a complete waste.

    • Kelley Herring says:

      Hi Lauren,
      Sorry to hear this. A few thoughts of what could have gone wrong:

      1 – Did you remember to include the egg? If so, what was the consistency of the dumpling dough?
      2 – Were you sure to drop the dumplings in very gently… and not stir the broth once you did that?

  2. I have a pint of awesome free range chicken bone broth. If I use that instead of water, would that make it too rich? Would I just be wasting the broth?

    • Kelley Herring says:

      Hi Iris!
      You certainly could use chicken broth or bone broth. Please be sure to be very careful with the dumplings when adding them to the water. They should be sticky to the touch when raw to ensure they hold together.

      Be Well!

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