Recipe: Paleo Chicken and Dumplings




1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 tsp thyme
2 cloves garlic, chopped
2 bay leaves


1 3/4 cups almond flour
1/4 cup tapioca starch
4 teaspoons baking powder
1/2 teaspoon kosher salt
2 eggs beaten
3/4 cup coconut milk at room temperature

  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
  2. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).

Make the dumplings:

  1. Mix together eggs,salt, almond flour, tapioca starch, coconut milk, baking powder. Mix until well-blended – will be sticky. Shape into balls by rolling in your hands. Place in the fridge.
  2. At the last 20 minutes of cooking, remove the dumplings from the fridge and place them in the soup. Cooking the dumplings will take about 20 minutes. When dumplings are ready, you can serve!


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