Chicken-N-Dumpling Pot Pie Soup (Dairy & Gluten Free)
The ultimate, comforting & cozy meal...Chicken-N-Dumpling Pot Pie Soup!
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
Once you experiment with making dumplings, you will get the hang of it. You made not need the extra tapioca if your dough is not wet and sticky. And if it's too dry, you may need to add extra water. You can be the judge. Tapioca and coconut flour brands all absorb differently. Make sure the dumplings come to a slight boil/simmer to help them cook and expand. Add more sea salt if needed. We always add more sea salt to taste. The salt brings out the flavors of the soup. The green peas are optional. I usually make this soup without them, but they do add so much color.
Tried this recipe?Let us know how it was!