This is really more of a cool weather recipe, but since I already had all of the ingredients in my fridge, I figured what the heck. It turned out pretty well, and I’ll probably be making it again. I’ve listed the ingredients I used this time around, but of course you can add whatever veggies you like, or have on hand at the time.
6 cups chicken or vegetable stock preferably homemade
several pieces chicken, raw or already roasted
2-3 large carrots
2 stalks celery
1 large mushroom such as portabello
1 small zucchini
1 small onion
4-5 cloves garlic
several sprigs fresh herbs like thyme or rosemary
salt and pepper to taste
Finely chop onion and garlic. In a large heavy stock pot sautee onion in a bit of fat such as olive oil, ghee or duck fat until tender. Add garlic and continue cooking another 3-5 minutes. Add stock and bring to a boil. If using raw chicken add it now, and reduce heat to a simmer. Cook chicken through (about 30 minutes) then remove from pan and set aside. Chop celery and carrots into bite sized pieces and add them to the stock, cooking until tender (also about 30 minutes). Meanwhile, shred the chicken, removing skin and bones and make dumplings. Return chicken to pot along with mushrooms, zucchini, herbs and dumplings. Cook another 15 minutes until dumplings puff up and are cooked through. Salt and pepper to taste. Enjoy!
1/2 cup almond flour
1 1/2 cups arrowroot flour
1/2 tsp sea salt
1 egg
1/2 tsp agave nectar
1/8 cup nut milk
2 tsp rosemary minced
2 tsp garlic minced
Mix all dry ingredients including rosemary in a medium bowl. In a small bowl whisk together all wet ingredients including garlic. Add wet ingredients to dry and mix together until a dough forms. If dough is too dry add more nut milk in small batches until dough is smooth but not stiff. Take small spoonfuls and drop directly into the soup. Dumplings will puff up and float to the top when they are cooked through.
girlmeetspaleo
March 21, 2012
I’ve been keeping an eye out for a paleo dumpling recipe! LOVE them !!
Veronica
October 24, 2012
Huge question, 1 1/2 cups of Arrowroot must be a mistake, right? That is a lot for a thickener!
the paleo foodie
October 25, 2012
Veronica,
The arrowroot is used to make the dumplings, not as a thickener. You make them separately, then drop them in the soup to cook. Hope that helps.
Veronica
October 25, 2012
Well, that’s the problem, it’s a lot of arrowroot. I substitute the arrowroot for Xantham Gum in the dumplings and only added 1 1/2 teaspoons, they came out really nice. Overall your recipe is “magnifique”! The amount of veggies and meat is perfect, and the spices are very complimentary to this soup! Thank you!
Olivia Fuson
January 27, 2013
This looks delicious!! One question do I have to use the agave nectar or will it be ok without it? Thank you.
the paleo foodie
January 27, 2013
You could substitute raw honey if you prefer, or just leave it out. It just helps enhance the flavor a bit.
Olivia Fuson
January 27, 2013
How much honey?
the paleo foodie
January 27, 2013
1/2 tsp just like the agave.
Amanda
November 4, 2013
thank you for posting a recipe that does not include xanthan gum!! it is so bad for you, and the health benefit of arrowroot is amazing! avoiding gums has been my greatest hurdle in going gluten free. Please keep posting recipes! 🙂
the paleo foodie
November 6, 2013
Glad I could help 🙂