Gluten Free Chicken and Dumplings Recipe (2024)

Author Maya Krampf from WickedSpatula.com

• 2 tablespoons Ghee
• 1 medium White onion (diced)
• 1 cup Celery (diced)
• 1 cup Carrots (diced)
• 1 teaspoon Poultry spice
• 1/2 teaspoon Sea salt
• 1/4 teaspoon Pepper
• 2 cups Potatoes (diced)
• 1 pound Bone-in skin-on chicken thighs
• 4 cups Chicken bone broth
• 1/2 cup Unsweetened almond milk

Dumplings

• 2 cups Paleo Baking Flour
• 1 teaspoon Xanthan gum (omit for strict paleo, but will affect texture)
• 1.5 teaspoons Paleo baking powder
• 1/2 teaspoon Sea salt
• 1 large Egg
• 2/3 cup Unsweetened almond milk

Click to convert between US & metric measurements:

1. Mix together the dumpling ingredients in a large bowl just until a dough forms. Be sure not to over mix or they will be heavy instead of light and fluffy.

2. Press the saute function on the Instant Pot and add in the ghee. Once hot, brown the chicken for 3-4 minutes per side.

3. Add in the onion, celery, and carrot. Saute for 4-5 minutes until soft. Add in the spices and saute an additional 30 seconds.

4. Add the potatoes to the Instant Pot and stir.

5. Pour in the broth and place spoonfuls (about 2 tablespoons per dumpling) of the dumpling dough on top of the soup.

6. Place the lid on the Instant Pot and set to manual high pressure for 12 minutes. Once done let the pressure release naturally for 5 minutes then release manually.

7. Remove the chicken and shred. Stir in the milk or cream then add in the shredded chicken. Taste for salt and serve.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 326

Fat 16g

Protein 18g

Total Carbs 23g

Net Carbs 18g

Fiber 5g

Sugar 2g