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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 Print Prep time 10 mins Cook time 30 mins Total time 40 mins Author: Kelsey McReynolds 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 In a large stock pot, add broth, 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. 3.5.3229