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    Chicken and Dumplings

    January 12, 2017 By Meagan 22 Comments

    Chicken and Dumplings | Paleo chicken and dumplings that tastes just like the original. Made with nourishing, flavorful chicken bone broth. | eatsomethingdelicious.com

    Chicken and Dumplings | Paleo chicken and dumplings that tastes just like the original. Made with nourishing, flavorful chicken bone broth. | eatsomethingdelicious.com

    To skip straight to the recipe, click here.

    Don't let the cooking time scare you away from this recipe. I've included a short version in the recipe notes that cooks in about a half hour!

    It's been a long time since I've had chicken and dumplings but these really taste just like I remember.  Probably because I took my mom's exact recipe, simmered the chicken longer with ACV (that's how you make bone broth!), and substituted flour with two grain-free flours.  That would explain it.  When I first tried Penzeys Bicentennial Rub, I started adding that to the recipe which made it even better.


    Chicken and Dumplings | Paleo chicken and dumplings that tastes just like the original. Made with nourishing, flavorful chicken bone broth. | eatsomethingdelicious.com

    I'm enjoying recreating all these family recipes.  It's funny because I don't get frustrated about losing bread or family recipes or anything along those lines to my gluten intolerance.  I get frustrated that I can't just go out to eat anywhere I want and pick off the bun and not get sick.  Or that my friends and family can't cook for me and share their new creations with me while I get to share all my recipes with them.  Or the fact that I've been taking my own soap to work ever since I realized the it was the gluten in the new soap making me sick from washing my hands before lunch each day.  Not eating certain foods is the least of my concerns! Regardless, I'm so happy to have chicken and dumplings back on the menu. It's amazing what you can do with some of these "non-traditional" ingredients. A lot of recipes, such as pancakes and muffins end up tasting even better than the original version. It kind of makes sense though - I don't exactly remember flour having a taste that was to die for ;)

    Note: This post was originally published on 7/15/2014 and I've since republished it on 1/12/2017 with new photos. I make this recipe quite often and the last time I made it, I figured I'd redo the photos since my photography has gotten better since then. Don't worry, the recipe is the same. You can view the original photo here, if you're curious.

    Print

    Recipe

    Chicken and Dumplings | Paleo chicken and dumplings that tastes just like the original. Made with nourishing, flavorful chicken bone broth. | eatsomethingdelicious.com

    Chicken and Dumplings

    ★★★★★ 5 from 4 reviews
    • Prep Time: 25 mins
    • Cook Time: 8 hours 30 mins
    • Total Time: 8 hours 55 mins
    • Yield: 8 servings 1x
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    Ingredients

    • 2 chicken backs
    • 1 ½ lbs chicken breasts or tenders
    • 2 Tbsp apple cider vinegar
    • 1 small onion, diced
    • 3 stalks celery, diced
    • salt and pepper for broth (to taste)
    • 2 tsp Penzeys Spices Bicentennial Rub (optional)
    • 3 eggs
    • 2 C tapioca starch, plus extra to keep dough from sticking
    • 1 C almond flour
    • 1 ½ tsp baking powder
    • ½ tsp salt
    • 1-2 tablespoon water or broth

    Instructions

    1. Place chicken backs in a large pot and cover with water. Add apple cider vinegar along with some salt and pepper.
    2. Bring the water to a boil over high heat then reduce to a simmer. Simmer for 8 hours (or longer if you like) and skim off any foam that rises to the top. I’ll occasionally add more water as the broth gets lower in the pot. It always gels and is very flavorful even with the water added but you can skip this if you like.
    3. A few minutes before broth is finished, start making dumplings. Whisk together tapioca starch, almond flour, baking powder, and ½ teaspoon salt. Make a dent in the dry mixture to add your eggs. Use a fork or biscuit cutter to combine. The mixture should start to form pieces that can be kneaded together. Add water or broth a half tablespoon at a time, if needed.
    4. Dust a rolling pin and a clean counter or other flat work surface with some tapioca starch. Knead dough until you can form it into a smooth ball. Use the rolling pin to roll out dough into a large square. It can be as thick or thin as you like. I like to make a combination of thick and thin dumplings.
    5. Using a plastic spatula, cut dough into squares. I prefer to make mine very large but a normal size is probably closer to 1×1 inch squares. Use the same spatula to loosen the dumplings off of the counter.
    6. When broth has finished simmering, strain out the bones and return broth to the same pot. Reserve any meat you can from the chicken backs and add that back to the pot as well (I wasn’t able to save much – all the meat and bones break down into little tiny pieces). Taste the broth and add any salt or pepper, if needed.
    7. Bring broth back to a boil and add uncooked chicken, Bicentennial Rub (optional), onion, and celery. Boil for about 10 minutes or until chicken is thoroughly cooked.
    8. Reduce to a simmer. Pull out the chicken pieces to shred them, then add back to the pot. Add dumplings and simmer about 15-20 minutes or until dumplings are cooked all the way through. It may take more or less time depending on how thick you made them.
    9. Serve. Yum!

    Notes

    Short version:
    Use 8-10 cups pre-made bone broth or chicken stock. Omit chicken backs and apple cider vinegar from ingredient list. Skip steps 1, 2, and 6. Allow 30 mins cooking time for the quick version.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Chicken and Dumplings | Paleo chicken and dumplings that tastes just like the original. Made with nourishing, flavorful chicken bone broth. | eatsomethingdelicious.com

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    Reader Interactions

    Comments

    1. Charlene

      July 16, 2014 at 9:59 am

      This looks really good. Where is the shout out to my AC for hooking me on Penzeys and their Bicentennial Rub?

      Reply
      • Meagan

        July 16, 2014 at 12:06 pm

        Haha thanks AC! You're the best :)

        Reply
    2. Marina

      February 15, 2018 at 11:18 am

      Could arrowroot starch/flour be used in place of the tapioca?

      Reply
      • Meagan Fikes

        February 15, 2018 at 2:11 pm

        I've always considered those two to be interchangeable but I haven't tried it with this recipe which can be a little finicky. I used potato starch once and the dough was impossible to roll out without cracking so I guess not all starch is the same. However it was fine for dumplings since the shape doesn't have to be perfect. I think it would be safe to try arrowroot but if you would rather not risk ending up with a dough that's difficult to work with, I'd stick with tapioca starch if you can. It's actually a lot cheaper than arrowroot too which is why I tend to use that in most of my recipes.

        Reply
    3. Cheri Stuart

      March 10, 2018 at 11:27 am

      Made this today using chicken thighs and rich, homemade broth I had frozen. Chicken and dense dumplings was always a favorite but due to food allergies I hadn't found a recipe worth making in nine years. That's all changed now. These are amazing dumplings! Far and above a new favorite. Thanks so much!!

      ★★★★★

      Reply
      • Meagan Fikes

        March 11, 2018 at 12:19 pm

        So happy you liked the recipe and thanks for the feedback! I know there are a lot of different ways to make dumplings so I didn't know if this version would appeal to everyone but they taste exactly "how mom used to make" for me!

        Reply
    4. Angela S

      September 15, 2018 at 6:27 pm

      This recipe is magical!! I only followed the dumpling portion, since I picked up a rotisserie chicken! But holy cow, can't even tell it's keto!

      ★★★★★

      Reply
      • Meagan Fikes

        September 16, 2018 at 5:59 pm

        Thanks, Angela! I’m not sure if the recipe is keto friendly or not with the 2 cups of starch but I’m happy to hear you enjoyed it!

        Reply
      • badgergrrl

        October 21, 2020 at 10:43 am

        Tapioca starch isn't keto. It's starch. Sorry :)

        Reply
        • Meagan Fikes

          October 21, 2020 at 11:25 am

          Thanks for clarifying! I’ve noticed this recipe on so many keto boards on Pinterest and I’m not sure where the confusion is coming from or what I wrote that would imply it was keto. I might have to go back and mention this in the recipe notes.

          Reply
    5. Judi Barton

      September 24, 2018 at 12:43 pm

      Have you ever tried this recipe as a drop dumpling rather than rolling them out?

      Reply
      • Meagan Fikes

        September 24, 2018 at 1:01 pm

        I haven’t but I’ve seen other readers try it with success. I just wouldn’t be able to tell you how big to make them or how long they should simmer.

        Reply
    6. Tammy

      January 26, 2019 at 11:26 am

      Just made these. Love them! My daughter has missed dumplings so she is super excited today! Thank you for a great recipe!!

      ★★★★★

      Reply
      • Meagan Fikes

        January 26, 2019 at 1:59 pm

        That makes me so happy to hear, Tammy! I’m glad you both enjoyed the recipe.

        Reply
    7. Kaitlyn

      April 05, 2019 at 5:26 pm

      This recipe is incredible. We add some almond milk to the broth to make it creamy and I have even done different veggies and seasoning to do a "zuppa tuscana". LOVE the dumplings. We are paleo due to my son's allergies and man do I miss bread, but this is the real deal!

      Reply
      • Meagan Fikes

        April 06, 2019 at 1:34 pm

        Thanks so much for the comment, Kaitlyn. I really feel like this tastes just like my family recipe for chicken and dumplings did. I love your idea for adding the almond milk and varying the spices and veggies. Such a great idea!

        Reply
    8. Elaine

      January 20, 2020 at 9:18 am

      This is amazing, thank you! I only loosely followed the recipe. Didn't use vinegar, subbed arrowroot starch for tapioca starch, etc. And when shaping the dumplings, I made thick half-inch cubes, because I like the dumplings to be a lot like thick country biscuits. It was fantastic! Going on my regular meal rotation!

      ★★★★★

      Reply
      • Meagan Fikes

        January 21, 2020 at 1:30 pm

        So glad you like it! It’s on our regular rotation too and I also prefer slightly thicker dumplings. Good to know the arrowroot starch worked instead. I never tried it because I worried they would be more crumbly and delicate

        Reply
    9. Loren

      October 06, 2020 at 5:43 pm

      Have you tried freezing leftover dough in squares?

      Reply
      • Meagan Fikes

        October 07, 2020 at 8:51 am

        I’m sorry, I haven’t tried it. I know after the dough has been baked in other recipes, it will get wet and sticky when it gets thawed out. I’m not sure if this would happen to uncooked dough too but I think it would cook ok. It might be messy thawing it out though.

        Reply
    10. Lois s.

      March 19, 2023 at 1:52 pm

      I looked on Penzys no bicentennial rub listed. Please give substitute spices to use. Husband is gf free 1st time making this.

      Reply
      • Meagan Fikes

        March 19, 2023 at 2:25 pm

        Hi Lois. Bicentennial Rub is now called Revolution. Sorry for the confusion, I wrote this recipe a while back. Here’s the link: https://www.penzeys.com/online-catalog/penzeys-revolution/c-24/p-339/pd-s

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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