Chicken-N-Dumpling Pot Pie Soup (Dairy & Gluten-Free)
The ultimate, comforting & cozy meal...Chicken-N-Dumpling Pot Pie Soup!
I can't think of a more comforting and cozy meal than this one right here, my Chicken-N-Dumpling Pot Pie Soup. Two of my favorite things growing up was chicken pot pie and my grandmother’s chicken-n-dumplings. So, what can be more perfect than combining these two together? I recreated all of those wonderful flavors in this one-pot meal, but with a much healthier spin. This soup is definitely at the top of the list of being one of my favorites.
What You Need To Make This Chicken-N-Dumpling Pot Pie Soup
Here is all of the ingredients to get you on your way to the most comforting & delicious soup you will ever make.
- avocado oil
- onion
- carrots
- celery
- turnips
- garlic
- dried thyme
- chicken bone broth
- full fat coconut milk
- organic chicken
- tapioca flour
- frozen peas (optional)
- sea salt
- fresh thyme
I love substituting turnips in place of white potatoes to keep this soup lower in carbs as well as reducing inflammation markers in the body. White potatoes will pack on the pounds and drive your glucose levels up if you’re not careful. My solution is to replace them with turnips, and you'll never notice the difference anyway. Check out my Creamy “No Potato” Soup Recipe where I go into more detail about this subject. And definitely try out the recipe!
To make this soup creamy without using dairy, full-fat coconut milk is the key. I promise you will not miss the traditional cow's milk/cream and your body will thank you for it. Cow's milk is not designed for human consumption. It is completely unnatural.
What's The Problem With Dairy?
- Causes digestive issues
- Allergies
- Sinus problems
- Ear infections
- Gas & bloating
- Constipation
- Increases inflammation
- No evidence that dairy is good for your bones
- Can lead to more serious issues
I know this to be true for my own family. Give them cow's milk and it messes everything up within them, especially allergies. And for me, it tends to cause inflammation within my skin. My face gets a little red, you know that term it's known for, Rosacea? It runs on both sides of my family. Thankfully because I have learned what trigger foods to stay away from, I don't have to deal with it too often. But if I let myself get off track, I suffer the consequences for sure. Dairy is usually the culprit when dealing with skin issues.
And to back me up on these findings I mentioned above, you can check out this article by one of my favorite doctors, Dr. Mark Hyman. And another favorite of mine, Dr. Josh Axe and his thoughts on dairy.
So now that we got all the facts out of the way, let's get to the best part, putting this soup together.
How To Make This Chicken-N-Dumpling Pot Pie Soup
Once you have all of your ingredients chopped and prepped, you are ready to make one of the best soups you have ever tasted. It really is super simple to make...and don't let the dumplings be intimidating. It really is no big deal at all.
- In a large stock pot, add avocado oil over medium heat.
- Next, add the onions, carrots, celery, turnips, & sea salt. Cook for 5-7 minutes, stirring often, until the vegetables start to soften.
- Sprinkle the tapioca flour into the vegetables and toss to coat until tapioca is fully incorporated. The tapioca is what will thicken the soup as it cooks.
- Add in cooked shredded chicken, chicken bone broth, coconut milk and dried thyme. Stir or whisk until coconut milk dissolves completely.
- Bring to a boil, then lower the heat to a medium simmer for about 10-15 minutes or until turnips are fork tender.
- Meanwhile, mix together dumpling ingredients, saving the extra 4 tablespoons of tapioca. Once all ingredients have been mixed together and have formed a dough, sprinkle 2 tablespoons more tapioca over the dough. Use your hands to form into golf ball size dumplings. Use the last 2 tablespoons of tapioca on hands during this process to keep the dough from becoming too sticky and wet. And if you need extra tapioca, use it.
- Bring soup to a slight boil, add in dumplings and cook for 8-10 minutes until they expand. During this process, turn the dumplings over several times to make sure all sides are fully cooked. You can taste test to see when done. Cook longer if needed.
- Lastly, turn heat to low and add in the peas and simmer for 2-3 minutes more.
- To serve, garnish soup with fresh thyme. Add more sea salt if needed.
We LOVE this soup all year long, but especially when cold weather comes around. It's a favorite around here and is definitely one of the most comforting soups you will ever make.
Chicken-N-Dumpling Pot Pie Soup (Dairy & Gluten Free)
Equipment
- Stock Pot
Ingredients
For the soup
- 2-3 tablespoons avocado oil
- 1 diced onion (about 1 1/2 cups)
- 5 carrots (about 1 1/2 cups)
- 2 medium turnips, peeled & diced (about 1 cup)
- 4 stalks celery (about 1 cup)
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 2 1/2 teaspoons sea salt
- 6 cups chicken bone broth
- 1 cup full fat coconut milk
- 3 cups cooked organic shredded chicken
- 1/4 cup tapioca flour
- 1 cup frozen peas, optional
For the dumplings
- 1 1/4 cup plus 4 tablespoons tapioca flour (see recipe notes)
- 1 cup blanched almond flour (not almond meal)
- 1/4 cup coconut flour
- 1/4 cup unsweetened almond milk
- 1/3 cup water
- 1/3 cup avocado oil
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 2-3 tablespoons fresh thyme
Instructions
- In a large stock pot, add avocado oil over medium heat.
- Next, add the onions, carrots, celery, turnips, & sea salt. Cook for 5-7 minutes, stirring often, until the vegetables start to soften.
- Sprinkle the tapioca flour into the vegetables and toss to coat until tapioca is fully incorporated. The tapioca will help thicken the soup as it cooks.
- Add in shredded chicken, chicken bone broth, coconut milk and dried thyme. Stir or whisk until coconut milk dissolves completely.
- Bring to a boil, then lower the heat to a medium simmer for about 10-15 minutes or until turnips are fork tender.
- Meanwhile, mix together dumpling ingredients, saving the extra 4 tablespoons of tapioca. Once all ingredients have been mixed together and have formed a dough, sprinkle 2 tablespoons more tapioca over the dough if too wet. Use your hands to form into golf ball size dumplings. Use the last 2 tablespoons of tapioca if needed on hands during this process to keep the dough from becoming too sticky and wet. And if you need extra tapioca, use it. If your dough seems too dry, just add a tablespoon of water until the right consistency.
- Bring soup to a slight boil, add in dumplings and cook for 8-10 minutes until they expand. During this process, turn the dumplings over several times to make sure all sides are fully cooked. You can taste to see when done. Cook longer if needed.
- Lastly, turn heat to low and add in the peas. Simmer for 2-3 minutes more.
- To serve, garnish soup with fresh thyme and rosemary. Add more sea salt if needed.
Notes
Shop The Ingredients...
More Healthy Recipes To Try
- Roasted-Garlic & Bacon Brussel Sprouts
- Paleo Buttermilk Drop Biscuits
- Pan-Fried Chicken With Creamy Lemon Sauce & Capers
- “Chick-Fil-A” Nugget Recipe
- Simple Sunday Slow-Cooker Pot Roast
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