This gluten-free chicken and cauliflower dumplings soup is the perfect dupe for classic comfort food. It’s paleo and AIP-friendly.

chicken and dumpling soup with a dumpling

What are Chicken and Dumplings? How do you make chicken & dumplings gluten-free?

Chicken and dumplings is a classic soup (usually associated with Southern cuisine) that’s made with chicken, vegetables, and dumplings made with a dough similar to biscuit dough. It’s creamy, hearty, and serious comfort food.

So, how in the world do you make it gluten-free? This version is made with dumplings made with a gluten-free flour blend and cauliflower to make a gluten-free dumpling that can also be made paleo and AIP-friendly!

The Ingredients for the Gluten-free Chicken and Dumplings

  • Shredded chicken. You can use chicken breast, thigh, or a mix of the two.
  • Celery, carrots, and onion.
  • Coconut cream. This helps to make the soup creamy!
  • Cauliflower rice, tapioca starch, and all-purpose gluten-free flour. I use this gluten-free flour or you can keep it AIP and paleo with cassava flour instead!

How To Make Gluten-free Chicken and Dumplings

  • Steam the cauliflower rice & allow it to cool.
  • Cook the soup: While the cauliflower steams and cools, use a large stockpot to heat the oil over medium heat. Cook the onion and garlic, then the carrot and celery.  Pour the broth into the stockpot and add the coconut cream, chicken, and seasonings (reserving some parsley). Bring to a boil and reduce to a simmer for 10-15 minutes.
  • Prep the dumplings: While the soup cooks, use a nut milk bag (or clean kitchen towel) to strain the steamed cauliflower rice of excess water. The cauliflower should be soft and mashed after straining. Add the cauliflower rice to a bowl and stir in the two flours and a pinch of salt. Stir until fully combined and a dough forms.

cauliflower strained with a cheesecloth

  • Cook the dumplings: Using a meatball scoop, scoop the cauliflower mixture into dumplings that are about 1.5″ in diameter and drop each one into the soup. You should have about 6-7 dumplings. Allow to simmer for 5-7 minutes to cook the dumplings.
  • Serve!

 

chicken and cauliflower dumplings in 3 bowls with spoon

What’s the best way to make cauliflower rice? Can you use frozen?

The best way to make cauliflower rice is in a food processor! You can find cauliflower rice in many health food stores as well. I would recommend sticking to fresh cauliflower, though you can use frozen as long as it’s defrosted.

Can you make this ahead of time? How do you store it?

Though they’re best fresh, these dumplings do store well for 1-2 days. You can store it in glass in the fridge and reheat it in a pot over medium heat on the stove.

Can you make this recipe without the cauliflower?

I’ve tried to make gluten, dairy, and egg-free dumplings several times without cauliflower and have found them to be way too dense! The cauliflower helps to bring it together and adds some hidden veggies as well.

Can you make this recipe coconut free?

Technically you can, though it will be less creamy.

Chicken and dumpling soup

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Gluten-Free Chicken and Cauliflower Dumplings (Paleo, AIP)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This gluten-free chicken and cauliflower dumplings soup is the perfect dupe for classic comfort food. It’s paleo and AIP-friendly.


Scale

Ingredients

  • 4 cups cauliflower rice
  • 2 tbsp avocado oil
  • 1 yellow onion, diced
  • 1 cup carrots, diced
  • 2 stalks celelery, chopped
  • 1 lb shredded chicken ( cooked)
  • 4 cups chicken broth
  • 1/2 cup coconut cream
  • 3/4 tsp salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp fresh parsley, chopped and divided
  • 1 tbsp fresh thyme leaves
  • 1/2 cup gluten-free all-purpose flour (sub cassava flour for AIP/paleo)
  • 1/4 cup + 1 tbsp tapioca starch

Instructions

  1. Using a steamer basket over a few inches of water, steam the cauliflower rice over medium heat. Steam for 7-10 minutes or until fully soft. Set aside, and allow it to cool.
  2. While the cauliflower steams and cools, use a large stockpot to heat the oil over medium heat. Add the onion and garlic and cook for 3-4 minutes or until the onion is slightly translucent.
  3. Add the carrots and celery and cook for another 4-5 minutes to lightly soften.
  4. Pour the broth into the stockpot and add the coconut cream, chicken, and seasonings (reserving some parsley). Bring to a boil and reduce to a simmer for 10-15 minutes or until the vegetables are tender.
  5. Spoon out some of the broth and whisk in 1 tbsp of tapioca starch. Add the mixture back to the broth to thicken the soup.
  6. While the soup cooks, use a nut milk bag (or clean kitchen towel) to strain the steamed cauliflower rice of excess water. The cauliflower should be soft and mashed after straining. Add the cauliflower rice to a bowl and stir in the all-purpose flour (or cassava), 1/4 cup of tapioca starch, and a pinch of salt. Stir until fully combined and a dough forms.
  7. Using a meatball scoop, scoop the cauliflower mixture into dumplings that are about 1.5″ in diameter and drop each one into the soup. You should have about 6-7 dumplings Allow to simmer for 5-7 minutes to cook the dumplings.
  8. Serve the soup warm topped with additional parsley.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 406
  • Fat: 11g
  • Carbohydrates: 30.8g
  • Fiber: 4.7g
  • Protein: 31.4g

Keywords: chicken and dumplings